BBQ Chicken Quesadilla with Smoked Gouda, Pineapple Salsa and Chipotle Crema
Ingredients
For the Quesadillas
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 teaspoons chipotle chile powder
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- 1 pound chicken breast, boneless and skinless
- 3 tablespoons oil (olive, canola or vegetable oil)
- 3/4 cups BBQ sauce
- 12 (6-inch) flour tortillas
- 8 ounces smoked Gouda cheese, shredded
- 8 ounces Monterrey Jack cheese, shredded
Pineapple Salsa
- 1 cup pineapple, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1 tablespoon cilantro, chopped
- 1 medium tomato, seeded and diced
- 1 tablespoon lime juice, (about half a lime)
- 1/2 teaspoon olive oil
- Salt and pepper to taste
Chipotle Crema
- 1 cup Mexican crema or sour cream
- 1 tablespoon lime juice
- 2 chipotle peppers in adobo sauce, (plus a bit of the adobo, about 1 teaspoon or more)
- 1/4 teaspoon salt
Instructions
To Make the Salsa
- Gently mix all the ingredients in a medium bowl until combined. Season with salt to taste. Keep chilled in the refrigerator until ready to use.
To Make The Chipotle Crema
- In a small bowl mix together the sour cream, lime juice, chipotle chiles, the adobo sauce and salt until well blended. Check for seasoning. Set aside.
(If making ahead of time, keep refrigerated).
For the Quesadillas
- To prepare the chicken, in a small bowl mix together the cumin, garlic powder, chipotle chile powder, salt and pepper.
- Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture.
- In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink. Transfer the chicken to a plate to cool.
- When the chicken is cool enough to handle, cut into bite size pieces.Add the BBQ sauce and toss to combine.
- On a flat surface lay 6 tortillas. Divide the 2 types of cheese and chicken among the tortillas. Place another tortilla on top and press down to flatten the mixture.
- In a large non-stick skillet over medium heat, add a bit of oil (about a teaspoon). Place a filled tortilla in the pan, pressing down with a spatula. Cook until golden brown and crisp. Flip the tortilla and cook the other side until golden brown. Repeat until all the quesadillas are cooked. Transfer to a plate and cut them into triangles.
- Serve the quesadillas with the pineapple salsa and the chipotle crema.
Notes
To keep the quesadillas warm, place each cooked quesadilla on a sheet pan and keep them warm in a 275 degrees oven.
Cut them into triangles before serving.
Cut them into triangles before serving.
Nutrition
Calories: 165 kcal, Carbohydrates: 17 g, Protein: 16 g, Fat: 2 g, Cholesterol: 48 mg, Sodium: 1148 mg, Potassium: 393 mg, Sugar: 12 g, Vitamin A: 305 IU, Vitamin C: 10.6 mg, Calcium: 24 mg, Iron: 1 mg
