Chipotle Chicken Quesadillas With Smashed White Beans, Corn Salsa, Tomato Watermelon Salsa And Watermelon Mint Drink
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
76
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 cloves
Garlic (chopped)1 cup
Apple Cider Vinegar2 tbsps
Adobo Sauce2 tbsps
Molasse1 tsp
Coriander Seed (ground)5 sprigs
Thyme (fresh, tied with string)1
Salt1 tbsp
Olive Oil1 tbsp
Sage (roughly chopped fresh)1 small
Red Pepper (seeded and diced)1 medium
Red Onion (diced)8 cups
Watermelon (chopped)1 cup
Crumbled Blue CheeseDirections:
1
For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat
2
Add the onions and saute until golden brown, about 5 minutes
3
Stir in the garlic
4
Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated
5
Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside
6
For the smashed white beans: Heat the olive oil in a saute pan over medium heat
7
Add the garlic and onions and cook until tender and translucent, about 5 minutes
8
Add the sage, stir to incorporate and add the white beans
9
Cook together until the beans are warmed
10
Remove from the heat and smash with a potato masher or fork
11
Season with chipotle chili powder, salt and pepper and set aside
12
For the corn salsa: Preheat the grill to medium-high heat
13
Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes
14
Cut the kernels off the cobs and place in a bowl
15
Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion
16
Season with salt and pepper, toss and set aside
17
For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl
18
Season with salt and pepper, toss and set aside
19
For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat
20
Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes
21
Allow the syrup to cool
22
Strain and discard the mint
23
Place half the watermelon in a blender with the lime juice and simple syrup
24
Puree and pour over a fine strainer into a large pitcher
25
Repeat with the remaining chopped watermelon and place in the fridge until chilled
26
Place the remaining 2 tablespoons sugar on a plate
27
Rim the tops of glasses with a lime wedge and press into the sugar to garnish
28
Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy! To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat
29
Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla
30
Fold the tortilla over and place in the heated pan
31
Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side
32
Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink
33
Place the mint syrup in the fridge until cold