Friday, October 29, 2010
CHICKEN AND CORN QUESADILLAS WITH GUACAMOLE
I had hoped to make a roasted turkey breast this week and to use the leftovers to try out this recipe from the October/November FINE DINING magazine. There wasn't a turkey to be found in Shoprite (building up anticipation for Thanksgiving?), not unless one counts the frozen turkey loaf-thingy. While I will eat Jennie-O turkey burgers or sausage or London broils, I knew enough to take a peak at the nutritional information on the side of this frozen product. Each serving (just a few ounces, mind you) contained over 1000 mg of sodium. I could as well serve salt lick for dinner! So, it was another "perfect roast chicken" a la the Barefoot Contessa. This one I stuffed with lemon, garlic, and a big bunch of scallions as well as a cheesecloth bag of herbes de Provence. The leftovers were gobbled up happily the next evening in their new incarnation. I know exactly how I'm going to use up my leftover Thanksgiving turkey this year
Makes 8 - 10
2 medium ripe avocados
1/4 cup finely chopped red onion
1 medium lime, one half juiced and the other half cut into wedges
1 serrano chili, seeded and minced
Kosher salt and freshly ground pepper
4 cups shredded roast chicken (or turkey)
2 cups fresh corn kernels, blanched (2 ears)
1/2 cup packed, coarsely chopped cilantro
2 cups grated Pepper Jack cheese
8 - 10 flour tortillas (6 or 7 inch)
Preheat oven to 200 degrees.
Halve and pit the avocados. Scoop the flesh into a bowl and mash. Stir in the onion, 1 tbs lime juice, the chili, and 1/2 tsp each of salt and pepper. Place a piece of plastic wrap directly on the guacamole to prevent it from browning.
In a large bowl, toss the shredded chicken, corn, and cilantro with 1 tsp salt. Top half of each tortilla with equal part of the filling and about 1/4 cup of the cheese. Fold the uncovered half of each tortilla over the filling.
Heat 1 tsp oil in a large nonstick skillet . Add 2 quesadillas at a time and cook until golden brown and a bit crisp on each side (1-2 minutes per side). Transfer to a baking sheet in the preheated oven. Wipe out the pan, add another teaspoon of oil, and repeat until all quesadillas are done. Cut the quesadillas into wedges and serve with the guacamole and lime wedges on the side. Salsa and sour cream are optional.
DSO kept saying, "These are better than any restaurant quesadillas" (that, of course, garnered the leftovers for his lunch). I would have to say that the addition of the fresh corn and the cilantro made these very simple ingredients sing. The homemade guacamole put to shame any of the pre-made variety available in grocery stores these days. A big tossed salad made this a perfect meal after a tough day. This is definitely a keeper!