four-cheese chicken quesadilla recipe

Ingredients For four-cheese chicken quesadilla recipe

• 1

  small dried chipotle pepper – rehydrated then chopped
• 1

  corn – grilled then removed from cob
• 1/2

  red bell pepper
• 1

  poblano pepper – chopped
• 1/2 c

  scallions – chopped
• 1/2 can

  black beans – drained & rinsed
• 1/3 c

  fresh cilantro – chopped
• 4

  9-inch whole wheat tortillas
• 1 lb

  free range chicken – marinated, grilled and chopped
• 3

  limes for chicken marinade
• 1

  zest of 1 lime for chicken marinade
• salt and pepper for chicken marinade
• 1 c

  parrano: aged cow’s milk from holland
• 1 c

  canestrato: sheep’s milk from the puglia region in italy
• 1 c

  barber’s vintage cheddar: aged a min of 2 years from england
• 1 c

  brie tour de maze: french double crème brie. easiest to shred when slightly frozen
• 4

  avacados– peeled and smashed
• 2

  roma tomatoes – diced
• 1

  jalapenos – chopped small (2 if spicy is good)
• 1/2

  green bell pepper – minced
• 2

  limes – squeezed
• 1 Tbsp

  fresh cilantro – chopped
• 1/3

  yellow onion – chopped
• 3 tsp

  cumin
• 2 tsp

  paprika
• salt and pepper
• 1 c

  sour cream (or greek yogurt)
• 2 Tbsp

  cumin
• 2

  limes - squeezed
• 2 tsp

  freshly ground pepper
• chopped scallions for garnish
• 1/2

  pineapple - chopped in large chunks
• 1/2 c

  sriracha sauce
• 1/3 c

  agave nectar or honey