*  Exported from  MasterCook  *
 
                        GRILLED CHICKEN QUESADILLAS
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Mexican                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole chicken breast,
                         -boneless & skinless
    2       tb           Vegetable oil
      1/4   ts           Salt
                         Chili powder (4 pinches)
      1/4   ts           Cumin
      1/4   ts           Black pepper
    1                    Clove of Garlic, minced
    1                    Problano Chili
    8                    6-inch Flour Tortillas
    2       c            Grated cheddar cheese (mild
                         - or sharp)
    1       c            Grated chihuahua cheese or
                         - Montery Jack cheese
    1       c            Salsa or guacamole -optional
 
   Preparation time:  20 minutes Cooking time: 10 minutes
   
   [Note: the serving size (24) is the number of “peices
   you will get -- not necessarily how many people it will feed.]
   
   1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on
   each side).  Cool to reoom temperature and shred inot 1/4-inch peices. 2.
   Over gas burner or under broiler, place poblano pepper and char skin until
   black all over, rotate as necessary.  Place pepper in a bag and close.
   After about 15 minutes remove pepper from bag and remove charred skin,
   seeds, and stem.  Cut pepper into 1/2-inch strips. 3. Place 4 tortillas on
   table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup
   of shredded chicken and divided poblano strips. Top with remaining
   tortillas. 4. Heat an 8-inch or larger skillet -- dry, no oil -- over
   medium high heat. Place quesadilla, one at a time in skillet and cook until
   golden brown (about 1 minute) Turn over and cook another minute. 5. Let
   cool slightly before cutting into 6 whedges.  Serve with salsa or guacamole
   if desired.
   
   From ”Catering by Michael’s,“ as part of the menu for a cocktail reception
   for 100 guests held at a house on Lake Michigan and hosted by the head of
   an insurance company.  Published in Chicago Tribune Magaine 11/14/93.
   
   [Another Note:  Now that I have typed this into the database, I see that
   nowhere in this recipe does it tell you when to add the spices -- other
   than the chili powder (which was not listed in the ”ingredients,"
   originally -- I had to go back and insert that)  or what to do with the
   vegetable oil.  I assume one might mix the spices in the cooking oil and
   smear it over the chicken breast before grilling or broiling. Suggestions,
   of course, will be appreciated.  Complaints will be ignored.]
   
   Posted in the Cooking echo by Bud Cloyd (in a valiant, yet possibly futile
   attempt to keep out of trouble with the moderator)
  
 
 
                    - - - - - - - - - - - - - - - - - -