1 small dried chipotle pepper – re-hydrated then chopped

1 ear corn – grilled then removed from cob

1/2 red bell pepper

1 Poblano pepper – chopped

1/2 cup scallions – chopped

1/2 can black beans – drained & rinsed

1/3 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 tbsp. fresh cilantro – chopped

1/3 green onion – chopped

3 tsp. cumin

2 tsp paprika

Salt & pepper

Sour Cream Sauce:

1 cup sour cream

2 tbsp cumin

Fresh lime juice from 2 limes

2 tsp. freshly ground pepper

Chopped scallions for garnish

Pineapple Sriracha Sauce:

1/2 pineapple

1/2 cup Sriracha sauce

1/3 cup agave nectar

Nutritional information

No nutrition information available


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 1/2 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.

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.