Sunday, May 16, 2010

Cilantro-lime Chicken Quesadillas with Goat Cheese

I was really having a hankering for goat cheese the other day and thought I'd use it in a different way than I normally do. I love goat cheese...the creamy-tangy texture is amazing & it's amazing warm or cold. So, I made a trip to the Farmers Market the other morning and got a ton of cilantro and these really cute spring onions and I was determined to cook something fresh & different. I'm not usually a huge fan of cilantro, but this marinade tastes YUMMY! I think it's the combination of lime juice & the spice of the jalapeno that makes it. The quesadillas turned out REALLY good & the Corn-Avocado Salsa was super tasty & devoured in no time!

Cilantro-Lime Marinade
  • 1/2 Cup Chicken Stock
  • 1/2 Cup fresh Cilantro
  • 1/2 jalapeno, cut up
  • 1 clove garlic, mashed
  • juice of 1 lime
  • kosher salt & freshly ground pepper to taste
  • 2-3 Tbsp. olive oil
  • 4 Chicken Breasts, boneless skinless
Place all ingredients, except olive oil in food processor or blender. Blend all ingredients until smooth, then slowly add in olive oil while processing. Pulse until well combined. Place chicken breasts in large ziploc back then add marinade & seal. Place bag in refrigerator for 4 hours. Remove chicken from bag & grill. I used my indoor grill pan for this, the spring onions and the corn. Once chicken is cooked through, let sit for a few minutes, then slice in strips and set aside for the quesadillas.

These were the cutest onions & so sweet too!
Cilantro-Lime Quesadillas with Goat Cheese
  • Cilantro-lime marinated Chicken Breasts, cut up
  • 6-8 oz. Soft Goat Cheese, broken up
  • 3 cups monterey jack cheese, shredded
  • 2 spring onions (or scallions) seasoned, grilled & sliced
  • Flour Tortillas
  • Butter or oil
Heat indoor grill pan or outdoor grill over medium heat. Butter one side each of 2 tortillas. Place a small amount of jack cheese & then goat cheese on top of tortilla, then sprinkle cut up chicken, some spring onions, then a little more of both cheeses on top. Place top tortilla on then set on grill. Grill until golden, about 3-5 minutes, then flip over to brown other side.
This amount will make about 4 quesadillas. Slice quesadillas into quarters and serve with Corn-Avocado Salsa.

Corn-Avocado Salsa
  • 3 ears Corn, grilled & cut off cob
  • 2 spring onions, grilled & sliced
  • 2 large avocados, diced
  • 1 pint grape tomatoes
  • 1/4 cup cilantro, chopped
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • juice of 1 lime
  • kosher salt & freshly ground pepper to taste
Combine all ingredients, season to taste. This salsa tastes best served the same day. Serve along side Quesadillas or on top of any grilled chicken, fish or steak.

This salsa tastes great with just about anything!

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