| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Lifetime tv, Life1 |
4 |
servings |
INGREDIENTS
|
|
*ingredients needed* |
| 2 |
|
Chicken breasts; boneless and |
|
|
; skinless |
| 1/2 |
c |
Low-sodium soy sauce |
| 2 |
tb |
Ginger; chopped |
| 2 |
|
Cloves garlic; coarsely chopped |
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Monterey jack; grated |
| 1/4 |
c |
White cheddar; grated |
| 1 |
|
Scallion; coarsely chopped |
|
|
*ingredients needed for grilled pineapple |
|
|
; salsa* |
| 1/2 |
|
Ripe pineapple; peeled, cored, and |
|
|
; cut into 1-inch |
|
|
; slices |
| 1 1/2 |
tb |
Cilantro; coarsely chopped |
| 3 |
tb |
Fresh lime juice |
| 1/4 |
md |
Red onion; finely chopped |
| 1/2 |
|
Jalapeno; seeded and chopped |
|
|
; fine |
| 2 |
tb |
Olive oil |
|
|
Salt and fresh ground white pepper |
|
|
*ingredients needed for hoisin |
|
|
; vinaigrette* |
| 2 |
tb |
Red onion; finely chopped |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
tb |
Hoisin sauce |
| 3 |
tb |
Rice wine vinegar |
| 1 |
tb |
Sesame oil |
| 1/2 |
c |
Olive oil |
|
|
Salt and fresh ground white pepper |
INSTRUCTIONS
How to Prepare the Quesadilla:
1. Place the soy sauce, ginger, and garlic in a saucepan and bring to
a boil. Remove from the heat and let sit for half an hour.
2. Place the chicken breasts in a shallow baking dish and pour the
marinade over. Cover and place in the refrigerator to marinate at
least 4 hours or overnight.
3. Season the chicken with salt and pepper to taste. Heat the oil in a
large saut. pan over high heat until it just begins to smoke.
4. Place the chicken in the pan and saut. 5 minutes or until golden
brown on one side.
5. Lower the heat to medium, turn the chicken over and continue
cooking until the chicken is almost cooked through, approximately 4
minutes.
6. Let the chicken sit for 1 minute and slice on the bias into
1/2-inch pieces (the chicken will finish cooking in the oven).
7. Preheat the oven to 450 F. Place 2 tortillas on an ungreased baking
sheet.
8. Spread 1/2 the cheeses, green onion, and sliced chicken on the 2
tortillas.
9. Stack the 2 layers and cover with the remaining tortilla.
10. Bake for 8-12 minutes, or until the tortillas are crisp and the
cheese has melted.
11. Cut into quarters and serve hot garnished with the salsa.
How to Prepare the Salsa:
1. Heat a grill on high until it just begins to smoke. Grill the
pineapple slices 2-3 minutes on each side until lightly browned.
2. Remove and cut into medium dice.
3. Add the cilantro, lime, onion, jalapeno, and olive oil.
4. Season with salt and pepper to taste. Let sit at least 1/2 hour.
How to Prepare the Hoisin Vinaigrette:
1. Place the onion, garlic, hoisin sauce and vinegar in a blender and
blend until smooth.
2. With the motor running, slowly add the sesame and olive oil, drop
by drop at first, until emulsified.
continued in part 2
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