- 6
Ingredients
- 5 T. butter
- 6 flour tortillas
- 3 boneless chicken breasts
- 2 C. grated jack cheese
- 1 C. diced onion
- 12 Ancho chiles
- 1 tsp. salt
- 6 red bell peppers, roasted, peeled and seeded
- 1 C. dry white wine
- 1 C. chicken stock
- 2 C. heavy cream
- 4 T. sour cream
- 2 T. minced shallots
- 1 T. tomato paste
- 2 tsp. salt
- 1/2 tsp. white pepper
- 1/2 C. Calamata olives, pitted and diced
- 1/2 T. seeded and diced jalapeno peppers
- 1/2 C. diced tomato
- 1 T. diced onion
- 1 T. chopped cilantro
- Juice of 1 lemon
Preparation
Step 1
1. Toast the Anco chiles under broiler. Cover with water and soak until they soften.
2. Puree in blender with salt on high until smooth. Strain and reserve.
3. Season chicken with salt and white pepper. Coat with the puree and bake 350 degrees for 15-20 minutes. Slice chicken and set aside.
SAUCE:
1. In a saucepan, place roasted bell peppers, shallot, wine, stock and tomato paste. Reduce by half and add cream. Reduce until it coats a spoon. Puree in blender, strain and season with salt and white pepper.
RELISH:
1. In a stainless steel bowl, combine olives, jalapenos, tomato, onion, cilantro and lime juice. Toss together and season with 1 tsp. black pepper.
Keep relish in refrigerator until ready to serve.
SERVE:
1. Saute onions in butter.
2. On half of a tortilla, distribute chicken, onion and grated cheese and fold. In heavy skillet, heat butter and cook quesadillas until golden.
3. Quarter and serve with sauce, sour cream and relish.