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Quesadillas de los Bajos

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Quesadillas de los Bajos



Ingredients :

  • 3 green chile peppers
  • 1 green bell pepper
  • halved
  • divided
  • 2 small tomatoes
  • diced
  • 1 small onion
  • divided
  • 3 fresh jalapeno peppers
  • diced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons tomato juice
  • 1 lime
  • juiced
  • 1 clove garlic
  • minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic salt
  • 3 tablespoons extra-light olive oil
  • divided
  • 2 cooked skinless
  • boneless chicken breast halves
  • diced
  • 7 mushrooms
  • sliced
  • 1 tablespoon chili powder
  • ½ teaspoon dried oregano
  • 1 pinch garlic salt
  • 1 pinch ground black pepper
  • ⅓ cup red enchilada sauce
  • or more to taste
  • ½ cup shredded pepperjack cheese
  • ½ cup shredded Cheddar cheese
  • 4 (10 inch) flour tortillas
  • Methods :

  • Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Arrange green chile peppers on a baking sheet.
  • Roast peppers in the preheated oven, turning 1 or 2 times, until skins are charred and blackened, 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins, about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.
  • Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender, 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, 1 pinch garlic salt, and 1 pinch black pepper; cook and stir until fragrant, about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat.
  • Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil.
  • Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted, about 2 minutes; cut into 4 wedges. Serve quesadillas with the pico de gallo.
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