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Recipe courtesy of David Rosengarten

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Total:: 4 hr 30 min
Prep:: 4 hr 10 min
Cook:: 20 min

Yield:: 2 to 4 servings

Ingredients

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
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

Directions

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.

My Private Notes

Name: Chicken and Goat Cheese Quesadillas
Prep time: P0Y0M0DT4H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 2 to 4 servings
Ingredients: 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; 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

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