These quesadillas are one of the most delicious meals I have ever had. This is yet another (copycat) recipe from Guru's, the fabulous restaurant in Provo which was a milestone in Sam's and my dating history. While this version doesn't quite do the real thing justice, it comes pretty close...
Original recipe from Love FOOD!
Ratios can vary
Cilantro-lime pesto (recipe below)
Shredded sharp cheddar cheese
Shredded Mexican combo cheese
Feta cheese, crumbled
Green onions, chopped
Corn, cooked
Chicken, cubed
Large tortillas (preferrably spinach, but flour tortillas work fine)
Adobo seasoning (Mexican seasoning)
Olive oil
Worcestershire sauce
Marinate chicken in worcestershire sauce and adobo seasoning for a few hours. Cook in a frying pan over medium-high heat. Place a tortilla on a plate and lightly brush with olive oil. Then sprinkle with adobo seasoning (this will give the quesadilla an amazing crispy exterior). Flip tortilla over and spread liberally with pesto. Layer on cheeses, green onions, corn, and chicken. Top with another tortilla (unless you have very large tortillas, in which case you can put fillings on one half and fold in half to cook). Brush olive oil and adobo seasoning on top tortilla. Cook in a frying pan on medium heat, flipping halfway through cooking process, until insides are melted and outside is golden brown. Serve with sour cream and pico de gallo.
Cilantro-Lime Pesto
1 bunch cilantro leaves
3 Tbsp. olive oil
2 Tbsp. pine nuts or toasted almonds
1/2 Tbsp. chopped, fresh garlic
1 1/2 tsp. lime juice
1/2 tsp. lime zest
1/2 cup shredded parmesan cheese
1 1/2 tsp. salt
1/4 cup chicken broth
Combine all ingredients in blender or food processor and mix until smooth.
Original recipe from Love FOOD!
Ratios can vary
Cilantro-lime pesto (recipe below)
Shredded sharp cheddar cheese
Shredded Mexican combo cheese
Feta cheese, crumbled
Green onions, chopped
Corn, cooked
Chicken, cubed
Large tortillas (preferrably spinach, but flour tortillas work fine)
Adobo seasoning (Mexican seasoning)
Olive oil
Worcestershire sauce
Marinate chicken in worcestershire sauce and adobo seasoning for a few hours. Cook in a frying pan over medium-high heat. Place a tortilla on a plate and lightly brush with olive oil. Then sprinkle with adobo seasoning (this will give the quesadilla an amazing crispy exterior). Flip tortilla over and spread liberally with pesto. Layer on cheeses, green onions, corn, and chicken. Top with another tortilla (unless you have very large tortillas, in which case you can put fillings on one half and fold in half to cook). Brush olive oil and adobo seasoning on top tortilla. Cook in a frying pan on medium heat, flipping halfway through cooking process, until insides are melted and outside is golden brown. Serve with sour cream and pico de gallo.
Cilantro-Lime Pesto
1 bunch cilantro leaves
3 Tbsp. olive oil
2 Tbsp. pine nuts or toasted almonds
1/2 Tbsp. chopped, fresh garlic
1 1/2 tsp. lime juice
1/2 tsp. lime zest
1/2 cup shredded parmesan cheese
1 1/2 tsp. salt
1/4 cup chicken broth
Combine all ingredients in blender or food processor and mix until smooth.
Oh my heck. These look AMAZING!! I want to make them and eat them right now. I'm drooling just thinking about them...
ReplyDeleteWow!! looking fantastic to me.very delicious and yummy.I would definitely try this at my home.
ReplyDeleteChicken quesadilla recipe
How many servings does the sauce make, and how much of the filling ingredients would you say are required for that amount of sauce? It looks delicious!
ReplyDeleteThat's a tough question to answer...we always just do it to taste. :) It really depends on your personal preferences, but I would estimate that the sauce would make 8 quesadillas, and for that many quesadillas you would need about: 1 1/2 c. sharp cheddar, 1 1/2 c. Mexican combo cheese, 6 oz. feta cheese, 1 bunch green onions, 1 c. canned corn, and 1 1/2 lbs. chicken. Good luck! Thanks for your comment!
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