Seared Chicken With Squash Quesadilla
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
61
Spice
34
Sweetness
59
Sourness
48
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 pinch
Crushed Red Pepper Flakes2 tbsp
Garlic (minced)1 tsp
Unsalted Butter1 tsp
Ground Cumin230 g
Goat Cheese2 sprigs
Cilantro (fresh)Directions:
1
(The tender is the natural pocket on the underside of the breast
2
Preheat the oven to 375 degrees F
3
Drizzle 1 1/2 tablespoons olive oil in the bottom of a 9 by 13-inch baking dish
4
Place the squash pieces on top
5
Season with salt and pepper, to taste, and a pinch of red pepper flakes
6
Roast in the oven until fork-tender, about 40 minutes
7
Remove from oven, and let cool
8
Meanwhile, prepare chicken: Season each breast with salt and pepper
9
Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast
10
) In a large cast iron skillet over medium heat, melt butter and 1 teaspoon olive oil
11
Place chicken breasts in the skillet, tender side up
12
Add the remaining 1 tablespoon minced garlic, cumin, and the juice from half a lime to the pan
13
Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, squeeze the remaining lime half over the chicken and turn
14
In a large nonstick skillet over medium heat, cook jalapeno slices for 4 minutes on each side
15
Remove, and set aside
16
Prepare the 2 quesadillas: Crumble 4 ounces goat cheese on 2 flour tortillas
17
Place about 10 cilantro leaves, 8 pieces of the roasted squash, and 4 slices of jalapeno on each tortilla
18
Cover with another tortilla
19
Reheat the skillet over medium-high heat with 1 teaspoon olive oil
20
Cook each quesadilla until golden in color, about 1 1/2 minutes per side
21
Slide quesadilla onto a dinner plate; turn plate over, and return quesadilla to the pan, uncooked side down
22
Remove from heat, and cut each quesadilla into quarters with kitchen scissors or a knife
23
Serve 1 breast, cut in half, with 2 quesadilla quarters
24
Garnish with any leftover squash pieces and a few sprigs of cilantro