|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Asian Chicken Quesadilla With Grilled Pineapple Salsa And Hoisin
|
|
|
|
Submitted by:
Jimmy |
|
|
Don''t let the time on this one scare you, it marinating time. This is the best quesadilla I''ve ever prepared or eaten, it pretty easy despite the number of ingredients and marinating time. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 2 large , Boneless Skinless Chicken Breasts
- 1/2 cup(s) , Soy Sauce
- 2 tablespoon(s) , Ginger Chopped
- 2 large , Garlic Cloves Chopped
- 1 tablespoon(s) , Olive Oil
- 1/4 cup(s) , Monterey Jack Cheese Grated
- 1/4 cup(s) , White Cheddar Cheese Grated
- 1 large , Scallion Chopped
- 1/2 medium , Pineapple Peeled, cored, and sliced
- 1 1/2 tablespoon(s) , Cilantro
- 3 tablespoon(s) , Fresh Lime Juice
- 1/4 medium , Red Onion Finely Chopped
- 1/2 medium , Jalapeno Pepper Seeded and Finely Chopped
- 2 tablespoon(s) , Olive Oil
- 1 teaspoon(s) , Salt
- 1 teaspoon(s) , White Pepper
- 2 tablespoon(s) , Red Onion Finely Chopped
- 2 medium , Garlic Cloves Finely Chopped
- 2 tablespoon(s) , Hoisin Sauce
- 3 tablespoon(s) , Rice Wine Vinegar
- 1 tablespoon(s) , Sesame Oil
- 1/2 cup(s) , Olive Oil
- 1 teaspoon(s) , Salt and Pepper
|
|
| Instructions: |
How to Prepare the Quesadilla:
Place the soy sauce, ginger, and garlic in a saucepan and bring to a boil. Remove from the heat and let sit for half an hour.
Place the chicken breasts in a shallow baking dish and pour the marinade over. Cover and place in the refrigerator to marinate at least 4 hours or overnight.
Season the chicken with salt and pepper to taste. Heat the oil in a large saute pan over high heat until it just begins to smoke.
Place the chicken in the pan and sauti 5 minutes or until golden brown on one side.
Lower the heat to medium, turn the chicken over and continue cooking until the chicken is almost cooked through, approximately 4 minutes.
Let the chicken sit for 1 minute and slice on the bias into 1/2-inch pieces (the chicken will finish cooking in the oven).
Preheat the oven to 450 F. Place 2 tortillas on an ungreased baking sheet.
Spread 1/2 the cheeses, green onion, and sliced chicken on the 2 tortillas.
Stack the 2 layers and cover with the remaining tortilla.
Bake for 8-12 minutes, or until the tortillas are crisp and the cheese has melted. Cut into quarters and serve hot garnished with the salsa.
How to Prepare the Salsa:
Heat a grill on high until it just begins to smoke. Grill the pineapple slices 2-3 minutes on each side until lightly browned.
Remove and cut into medium dice.
Add the cilantro, lime, onion, jalapeno, and olive oil.
Season with salt and pepper to taste. Let sit at least 1/2 hour.
How to Prepare the Hoisin Vinaigrette:
Place the onion, garlic, hoisin sauce and vinegar in a blender and blend until smooth.
With the motor running, slowly add the sesame and olive oil, drop by drop at first, until emulsified.
Season with salt and white pepper to taste. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|