here's mine,
Chicken, black bean Quesadillas , and Tomato-Basil Salsa
Yields: 4 main-dish servings
Prep Time: 25 minutes
Cook Time: About 10 minutes
INGREDIENTS:
Chicken Breasts
1 tablespoon minced fresh oregano leaves
1 tablespoon seasoned rice vinegar
1 tablespoon extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove, crushed with press
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
Black Bean Quesadillas
1 cup canned black beans including liquid
1 chipotle chile in adobo
4 (10-inch) flour tortillas
2 tablespoons minced red onion
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 cup crumbled soft, mild goat cheese such as Montrachet (2 ounces)
1/4 cup fresh cilantro leaves, chopped
Tomato-Basil Salsa
1 large tomato, chopped
2 tablespoons minced red onion
2 teaspoons fresh lime juice
1/8 teaspoon salt
Pinch ground black pepper
6 fresh medium basil leaves, sliced
6 fresh medium basil leaves, sliced
1/2 jalapeño chile, seeded and minced
Lime wedges
Fresh oregano sprigs for garnish
DIRECTIONS:
1. Prepare Chicken Breasts: In medium bowl, combine oregano, vinegar, oil, cumin, mustard, salt, pepper, and garlic. Add chicken and stir to coat with marinade. Cover and refrigerate until ready to cook.
2. Prepare Black Bean Quesadillas: In blender, puree beans with their liquid and chipotle into a thick paste, adding 1 to 2 teaspoons water if necessary. Place tortillas on work surface. Evenly spread one-fourth of bean puree on half of each tortilla. Sprinkle with onion, both cheeses, and cilantro. Fold tortillas over filling to make 4 quesadillas. Cover quesadillas with plastic wrap to prevent drying out until ready to cook. Preheat broiler.
3. Prepare Tomato-Basil Salsa: In small serving bowl, combine all salsa ingredients; set aside. Makes about 1 cup.
4. Heat nonstick 10-inch skillet over medium-high heat until hot. Add chicken and cook 8 to 10 minutes or until juices run clear when thickest part of breast is pierced with tip of knife.
5. While chicken is cooking, place quesadillas on large ungreased cookie sheet. Place cookie sheet in broiler 4 inches from source of heat and broil quesadillas about 4 1/2 minutes or until browned on both sides and cheeses melt, turning quesadillas over once. Cut each quesadilla into thirds.
6. Serve chicken with quesadillas, salsa, and lime wedges. Garnish with fresh oregano.
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