Monday, February 27, 2017

Spicy Chicken Quesadillas with Avocado Yogurt

Spicy Chicken Quesadillas with Avocado Yogurt

Regular readers have probably noticed by now that I'm not posting on my blog much anymore. I've decided to put Cook In / Dine Out in semi-retirement after 5 tasty years. I will still post occasionally, but I won't be as active either here or in social media.

That said, I do plan to post new recipes on occasion if I have something really good, and I think these chicken quesadillas qualify. I love the spicy-sweet flavor of chipotles-in-adobo here. The first time I only used one, but it wasn't spicy enough for me. How much chipotle to use will be a matter of how hot you want it. I'd call this a "medium" heat level.

Spicy Chicken Quesadillas with Avocado Yogurt

Serves 2 as entree or 4 as a starter (easily doubles too)


2 tbsp. extra-virgin olive oil
3/4 lb. boneless-skinless chicken breast (recommend cutlets or tenders)
1 tsp. ground cumin
2 tsp. dried oregano
1/2 tsp. garlic powder
Seasoned salt, to taste
1/2 large sweet onion, slivered
2 chipotles-in-adobo, minced with some of the sauce
Juice from 1/2 lime
6 small (fajita size) flour tortillas
4 oz. monterey jack cheese, shredded and divided into 6 equal portions
Avocado yogurt (see below)
Cilantro leaves

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with cumin, oregano, garlic powder and seasoned salt, and sautéed until browned and cooked through, about 10-12 minutes, turning over at the halfway point. Remove the chicken from the pan. After the chicken has rested a couple minutes, chop it into 1/2-inch chunks.

2. Add the onion to the hot pan and sauté, stirring occasionally, until browned, about 8-10 minutes. Stir in the minced chipotles and the chopped chicken. Squeeze the half lime over the mixture to deglaze the pan. Turn off the heat.

3. Heat a 10-inch frying pan over medium heat. Place a tortilla in the pan, then sprinkle evenly with a portion of cheese. Spoon about 3/4 cup of chicken mixture on top of the cheese, spreading it in an even layer, then sprinkle another portion of cheese evenly on top before topping with a second tortilla. Cook for 90 seconds until the bottom tortilla is lightly browned, flip (recommend using a wide spatula) and cook for another minute. Transfer to a cutting board and cut into fourths. Repeat two more times with the remaining ingredients to make 3 whole quesadillas (or 12 fourths when cut). Garnish with avocado-yogurt and cilantro leaves.

Avocado Yogurt

1 ripe hass avocado, peeled and pit discarded, flesh cut into fourths
1/2 cup nonfat plain Greek yogurt
Juice from 1/2 lime

In a tall container, combine the avocado, yogurt and lime juice. Blend until smooth with an immersion blender (alternatively, combine the ingredients in a food processor or standard blender and pulse until smooth).