Chicken and Goat Cheese Quesadillas

Total Time:
4 hr 30 min
4 hr 10 min
20 min

2 to 4 servings

  • 1/2 cup chicken stock
  • 2 jalapenos, sliced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 chicken breast half
  • 1/2 red onion, sliced into 1/4-inch thick rounds
  • 3 (8-inch) flour tortillas
  • 1 1/2 cups crumbled soft goat cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon basil, cut into chiffonade (thin strips)
  • Melted butter, for brushing
  • Sour cream, chopped cilantro, for garnish
  • In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.

  • Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Phony Spumoni

    Recipe courtesy of Food Network Kitchen