Adobo-Marinated Chicken Quesadillas
Chicken breasts gain a smoky richness and a little heat from marinating in adobo, a tangy Mexican chile sauce, available at mexgrocer.com.
Martha Stewart Living, September 2009
- 1 can (7 ounces) chiles in adobo sauce
- 1/2 cup water
- 4 chicken cutlets (4 ounces each)
- 1 small red onion, thinly sliced
- 2 jalapeno chiles, stems removed, thinly sliced crosswise
- 1 cup rice vinegar (not seasoned)
- 1/4 cup sugar
- 8 eight-inch flour tortillas
- 5 ounces low-fat Monterey Jack cheese, shredded (1 1/3 cups)
- Puree chiles in adobo sauce and water in a blender until smooth. Pour mixture over chicken to coat. Refrigerate for 1 hour.
- Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar, and sugar in a small saucepan over medium heat. Bring to a simmer, and cook until jalapenos are soft and sugar has dissolved, about 10 minutes. Pour over onion, and let stand until mixture is cool. Strain through a fine sieve.
- Heat a grill pan over high heat. Grill chicken, about 2 minutes per side. Slice into strips. Wipe pan clean.
- Place 1 tortilla onto a work surface. Arrange strips of 1 cutlet to cover tortilla. Sprinkle with 1/3 cup Monterey Jack cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat with remaining tortillas, chicken, cheese, and onion mixture.
- Carefully place quesadilla onto hot grill pan, and cook over medium heat until tortillas are crisp and cheese melts, about 4 minutes per side. Cut each quesadilla in half, and divide among 8 plates. Cut into wedges.
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