Chicken/Cheese Quesadillas with Green Chili Chutney
Wk 7 Day 1
Ingredient Mise en PlaceEquipment needed forexecution
4 Flour tortillas, 8 inches (20 cm) indiameter2 cups 8 ounces, 226 g Mexican cheese(Oaxaca, Chihuahua, or asadero)or whole milk mozzarella, thinly sliced orshredded2 tablespoons 1 ounce, 28 g Poblano chile,roasted, peeled,
inch(.6 cm) dice2 tablespoons 6 g Cilantro leaves, chopped2 tablespoons 1 ounce, 28 ml Butter, melted
Soften the tortillas by heating a nonstick skillet over medium-high heat for about 3minutes. Put tortillas in a skillet one by one, turning each once until soft.
Prepare a grill.
Place some cheese on half of each tortilla, leaving a 1-inch (2.5 cm) border.
Top with chile and cilantro, and fold over.
Brush both sides liberally with melted butter. Place on grill. When marked, turnoverand continue to cook until cheese melts.
Serve with Pico de Gallo (page 311) and Guacamole (page 310).
Drawn Class Diagram:
Electronic PhotoPlatingChef's constructive critique