1 small dried chipotle pepper – re-hydrated then chopped
1 ear corn – grilled then removed from cob
½ red bell pepper
1 Poblano pepper – chopped
½ cup scallions – chopped
½ can black beans – drained & rinsed
⅓ cup cilantro – chopped
4 9 inch whole wheat tortillas
1 lb. free range chicken – marinated, grilled and chopped
1 cup Parrano: aged cow’s milk from Holland
1 cup Canestrato: sheep’s milk from the Puglia region in Italy
1 cup Barber’s Vintage Cheddar: aged a min of 2 years from England
1 cup Brie Tour De Maze: French double crème brie. Easiest to shred when slightly frozen
Chicken - cut into strips then marinate overnight in:
Fresh lime juice (2-3 limes)
Zest from 1 lime
Salt & pepper
4-5 avocados – peeled and smashed
2 Roma tomatoes – diced
1-2 jalapenos – chopped small
½ green bell pepper – chopped small
2 limes – squeezed
1 tablespoon. fresh cilantro – chopped
⅓ green onion – chopped
3 teaspoon. cumin
2 teaspoon paprika
Salt & pepper
Sour Cream Sauce:
1 cup sour cream
2 tablespoon cumin
Fresh lime juice from 2 limes
2 teaspoon. freshly ground pepper
Chopped scallions for garnish
Pineapple Sriracha Sauce:
½ cup Sriracha sauce
⅓ cup agave nectar
Quesadillas: Marinate chicken overnight in fresh lime juice, zest, salt and pepper. Shred all 4 cheeses then combine together and set aside. Grill the marinated chicken until cooked through, approximately 7-8 minutes. Grill the corn-on-the-cob until grill marks appear around entire cob. Grill Poblano pepper lightly, about 2-3 minutes. Remove the Poblano pepper skins then chop and set aside. Slice the grilled marinated chicken into small strips, about ½ inch thick and 1 inch long, set aside. Remove the corn from the cob and set aside. Chop chipotle pepper, bell pepper, and scallions. Combine in 1 bowl and set aside. Chop cilantro and set aside. Heat a medium-size skillet with 2 tablespoons coconut oil. Combine black beans, chipotle pepper, bell pepper, and scallions in skillet over medium heat. Cook 2-3 minutes, until pepper become slightly translucent. Add corn, poblano pepper and chicken to skillet – just to re-heat ingredients, approximately 1 minute. Preheat another skillet, flat-top grill, or gas/charcoal grill to medium heat.
To assemble and cook each quesadilla: Place one tortilla on the skillet or grill. Add approximately 1 cup of combined shredded cheese to 1 half of side of tortilla. Add cooked ingredients plus a pinch of cilantro to other half or side of tortilla. Cook on each side approximately 2-3 minutes, cheese should be melted and light grill marks on the outside of the tortilla.
Guacamole: Combine all ingredients in a bowl and mix/mash until creamy consistency (or less if lumpy consistency is desired).
Sour Cream Sauce: Add all ingredients, except scallions, in a bowl and mix until combined. Garnish with scallions.
Pineapple Sriracha Sauce: Add all ingredients to a blender or food processor and mix until smooth texture. Sauce can be inserted into a squeeze bottle for garnishment on quesadilla.