Friday, November 26, 2010

Mole' Chicken and Poblano Chile Quesadilla with Roasted Corn Salsa

Recipe:  Place a chicken breast in a baking pan with a little bit mole' paste and water.  (Pre made store bought mole is good for this recipe.  It takes 2 days to make a traditional Aztec mole' sauce with a mortar and pestle.)   Bake the chicken in a 350 degree oven till the chicken is fully cooked.  Add water if the mole starts to dry out. 
     Slice the mole' chicken into thin strips after it is cooked. 
     Bake an oiled whole poblano chile in the oven till it is caramelized.  Cool the chileunder cold running water.  Peel the skin off, discard the stem and seeds.  Cut the roasted chile into thin strips. 
     Roasted Corn Salsa Recipe:  Bake an unshucked ear of baby sweet corn in the oven till it is fully cooked.  Peel off the husk.  Grill the corn on the cob over an open flame or a hot dry pan till the corn is slightly caramelized.  Cut the corn kernels off of the ear and place them in a mixing bowl. 
    Mix the corn with some chopped tomato, a little bit of chopped green onion and a little bit of chopped onion.  Add a little bit of chopped fresh cilantro, sea salt and black pepper.  Add a little bit of finely chopped jalapeno pepper, a squeeze of lime juice and a splash of rice vinegar.  Mix the ingredients together to make the salsa. 
     Quesadilla:  Place some grated cheddar cheese and grated quesadilla cheese on half of a large flour tortilla.  Set the poblano chile strips on the cheese.  Set the mole' chicken strips on the cheese and chiles.  Place a little bit more grated cheese mix on top of the chicken strips. 
    Fold the side of the flour tortilla that has nothing on it over the top of the cheese, chile and chicken side of the tortilla. 
     Heat a splash of olive oil in a saute pan over medium heat.  Set the folded quesadilla in the pan.  Grill the quesadilla till it becomes a golden brown color, then flip it over carefully and cook the the other side. 
     Slide the quesadilla out of the pan onto a cutting board.  Slice the quesadilla into four pie slice shaped pieces. 
     Set the quesadilla slices on a plate.  Spoon the Roasted Corn Salsa next to quesadilla.  Garnish the plate with lettuce leaf, a dollop of sour cream, salsa verde, red chile sauce, sliced avocado and sliced green onions.  (Canned or bottled salsa verde and red chile sauce is fine for this recipe.) 
     This is one great quesadilla.  The mole' chicken and poblano chile flavors set the senses on fire!  The roasted corn salsa is such a delight to eat.  This is festive Mexican cooking!  Yum!  ...   Shawna

0 komentar:

Post a Comment