Sunday, February 21, 2010

Cilantro chicken quesadillas

I love Guru's but it's a bit expensive. One night Christiana and I decided to recreate their Cilantro Lime Quesadilla so we could enjoy it at home. It was a success! You can mix and match the ingredients but I think the chili powder on the outside of the tortilla really makes it. Here's how to assemble:

Ingredients for 2 large quesadillas (serves 4-ish)

1 bunch cilantro
4-5 garlic cloves, peeled
2 limes
flour tortillas (we prefer the uncooked ones)
1 chicken breast, cooked zn the oven and shredded
2-3 cups of shredded mozzarella and white or yellow cheddar (you can shred as much as you like and combine)
canned corn
black beans

To make the paste that you'll spread on the tortilla, combine cilantro (just the leaves), zest and juice of both limes and garlic cloves in a food processor or blender and blend until it's a paste. I also add a little salt and pepper to this mixture.

Spread the paste on two tortillas. Cover one of the tortillas in chicken, cheese, corn and black beans. Put the two tortillas together and top one side with a little chili powder. Spray your pan and heat. Cook each side of the quesadilla for a few minutes, or until very brown and the cheese is melted. I like to cut mine with my pizza cutter. I served it with the salsa (see below) and sour cream.

We served the quesadillas with Cafe Rio's cilantro lime rice:

1 1/2 cups rice (I like jasmine)
1 bunch cilantro, chopped
2 limes
1 stalk celery, chopped
1/2 onion, chopped
1/2 stick of butter
1/8 teaspoon salt
3 bullion cubes
3 cups of water

Melt butter in a pot and add onion, celery and rice and the 1/8 teaspoon of salt. Cook for about 5 minutes. Add the chopped cilantro, zest in the lime zest and add the juice of both limes as well. Add the water and bullion cubes. Bring to a boil and cover. Lower heat to low. Cook for about 20 minutes.

I also made Kelsey Nixon's guacamole-tomatillo salsa. It was really good with the quesadillas and with chips.