Sunday, May 9, 2010

Chipotle Chicken and Caramelized Onion Quesadillas

As promised, here is my favorite quesadilla recipe! The spiciness of the chicken is a delicious contrast to the richness of the caramelized onion. You can just as easily serve these quesadillas as an entree or as an appetizer at your next party. Try swapping out the chicken for london broil or flank steak or omitting the meat and adding other vegetables. DELICOUS!
Yields 2 large quesadillas

4 large flour tortillas
1 chicken breast (boneless, skinless)
1/4 cup vegetable oil plus 6 tbsp.
1 chipotle in adobo plus 1 tbsp. adobo sauce (you can buy this in a can)
2 cups shredded colby-jack cheese
juice of 1 lime
1 clove garlic
1 tsp. cumin
Kosher salt, black pepper
1 yellow or red onion, sliced
8 baby bella or white mushrooms, sliced

In a mini food processor (or blender), mix 1/4 cup oil, chipotle, adobo, lime, cumin, garlic and salt/pepper. Marinate chicken 2-3 hours. Grill chicken over medium-high heat for 4-5 minutes per side then allow to rest. Shred chicken using two forks. Heat 3 tbsp. oil and add onion. Cook over medium-low heat for approximately 20 minutes until caramelized. Remove from pan, add mushrooms and cook over medium heat until sauteed. Allow to cool, then mix with chicken. In a clean pan, heat 1/8 cup oil over medium heat then add one tortilla. Sprinkle with cheese, top with chicken-vegetable mixture and top with more cheese. Add the second torilla and place a heavy pan on top. Cook 2-3 minutes over medium heat then remove pan and flip with a spatula. Cook 2-3 minutes and remove, slicing with a pizza cutter. Repeat with second set of tortillas. Enjoy with sour cream, fresh salsa and guacamole!

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