Smoked Chicken, Roasted Red Pepper and Goat Cheese Quesadillas with Cumin Lime Sour cream

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Smoked Chicken, Roasted Red Pepper and Goat Cheese Quesadillas with Cumin Lime Sour cream


(yield 4)

INGREDIENTS
1 chicken breast
1 red pepper
½ cup of goat cheese
½ cup of aged cheddar
1 clove of garlic
2 lemon wedges
½ green onion stalk
1 tsp of smoked paprika
1 tsp of chili powder
1 tsp of liquid smoke
2 large tortillas
2 tbsp vegetable oil

METHOD
Place pepper directly on to stove top burner and char well on all sides. Inserting skewers into the peppers core can assist in rotating it. A BBQ/grill can also be used or the oven on broil and constantly watching the pepper and rotating it. When fully charred remove from heat source and place in a deep bowl covered securely in saran wrap for 10 minutes. Remove the charred skin along with the seeds and membrane from the inside of the pepper. Slice into strips.
Butterfly chicken breast and season well with paprika, chili powder, lemon juice, liquid smoke, salt and pepper. Pan fry in oil until cooked, 4-5 minutes. Halfway through this process add your chopped green onion and then your chopped garlic. Allow the chicken to rest for a few minutes before slicing.
Place tortillas face down. Using a knife roughly brush goat cheese on the entire tortillas. On half of each tortilla sprinkle cheddar cheese, sliced chicken, sliced red pepper, and then the remainder of the cheddar cheese.
Preheat a frying pan to medium heat. Add a tbsp of vegetable oil to your pan and fry the tortillas until golden brown, 3-4 minutes per side. Allow to rest for a couple minutes before slicing into wedges, 6 slices per tortilla.

Tips: Ensure the pan is pre-heated to medium heat and the vegetable oil is evenly dispersed to ensure even browning.

Allow the quesadilla to rest for 2-3 minutes before slicing.

Thermador’s patented star burner allows for even heat distribution, perfect for even browning with quesadillas, pancakes, omelettes etc .