Adobo-Marinated Chicken Quesadillas
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
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)
Directions
- 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.
