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ingredients
bbq chicken and spinach quesadilla
We all love the quesadilla. It has become a popular bar and roadhouse food in North America that many of us have gathered around when forging friendships, relationships, and acquaintances. This wonderful creation originates as a snack food from Mexico.
The word literally means “little cheesy thing”. In most regions of Mexico, a quesadilla is a flat circle of uncooked corn masa folded in half and filled with cheese, then cooked until the cheese has melted. I am making a more north american animal here with a little smoke for some added flavour.
The word literally means “little cheesy thing”. In most regions of Mexico, a quesadilla is a flat circle of uncooked corn masa folded in half and filled with cheese, then cooked until the cheese has melted. I am making a more north american animal here with a little smoke for some added flavour.
Yield:4 large quesadillas, feeds 4)
1 package large flour tortillas. (I use flaxseed tortillas)
3 medium size chicken breasts
1/2 cup fresh chopped cilantro
1 package fresh washed spinach
1 red onion
1 package ( about 1/2 lb) sliced button mushrooms
3 cups shredded mozzarella and cheddar cheese
2 tomatoes diced
1/4 cup light soy sauce
1/4 cup light olive oil
salt and pepper to taste
store bought salsa and sour cream
store bought sweet and tangy bbq sauce for ribs and chicken. Do not use a bold bbq sauce with smoke flavour as it will overpower the natural smoke flavour.
3 medium size chicken breasts
1/2 cup fresh chopped cilantro
1 package fresh washed spinach
1 red onion
1 package ( about 1/2 lb) sliced button mushrooms
3 cups shredded mozzarella and cheddar cheese
2 tomatoes diced
1/4 cup light soy sauce
1/4 cup light olive oil
salt and pepper to taste
store bought salsa and sour cream
store bought sweet and tangy bbq sauce for ribs and chicken. Do not use a bold bbq sauce with smoke flavour as it will overpower the natural smoke flavour.
In a bowl add your chicken, soy sauce, oil, salt and pepper. Let the chicken marinate for 3 hours. Start up your grill and get your smoke pouch ready. I used hickory chips for this recipe.
click on the photo to make a smoke pouch
click on the photo to make a smoke pouch
fold and grill for about 2-3 min on each side until the cheese is melted
finished smoked chicken and onions
When the bbq is smoking add your chicken and onions and grill for about 6 min. on either side or until the chicken is firm to the touch, the juices are running clear, and the onions are cooked throughout and nicely charred. Baste both the chicken breasts and onions with bbq sauce and cook for another 2 min. Set aside for 5 minutes to cool and then slice chicken and dice onions.
Meanwhile in a fry pan sauté your mushrooms on med heat until nicely browned and cooked throughout. Shred your cheese, loosely chop your washed spinach, cilantro leaves, and dice your tomato. When you have all of your ingredients set up begin to assemble your quesadillas. Lay your tortilla out on the board and on half the circle lay down a sprinkle of cheese. Now lay down some chicken, mushrooms, tomatoes, spinach, cilantro and then a second layer of cheese. Fold over your quesadilla and press down firmly.
Place your quesadilla on the top rack on a nice hot barbeque. Close the lid and grill for about 2 minutes. Turn and repeat this step. Remove from the grill and slice into 4 slices. Begin by cutting the quesadilla in two and then cut each half in two. Serve with salsa and sour cream.
Meanwhile in a fry pan sauté your mushrooms on med heat until nicely browned and cooked throughout. Shred your cheese, loosely chop your washed spinach, cilantro leaves, and dice your tomato. When you have all of your ingredients set up begin to assemble your quesadillas. Lay your tortilla out on the board and on half the circle lay down a sprinkle of cheese. Now lay down some chicken, mushrooms, tomatoes, spinach, cilantro and then a second layer of cheese. Fold over your quesadilla and press down firmly.
Place your quesadilla on the top rack on a nice hot barbeque. Close the lid and grill for about 2 minutes. Turn and repeat this step. Remove from the grill and slice into 4 slices. Begin by cutting the quesadilla in two and then cut each half in two. Serve with salsa and sour cream.
design
Suggested Drink Pairing
sauvignon blanc or pino grigio
additional photographs
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