quesadillas de los bajos

Ingredients

• Servings: 4
• 3 green chile peppers
• pico de gallo:
• 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
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic salt
• filling:
• 3 tablespoons extra-light olive oil, divided
• 2 cooked skinless, boneless chicken breast halves, diced
• 7 mushrooms, sliced
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1 pinch garlic salt
• 1 pinch ground black pepper
• 1/3 cup red enchilada sauce, or more to taste
• quesadilla:
• 1/2 cup shredded pepperjack cheese
• 1/2 cup shredded cheddar cheese
• 4 (10 inch) flour tortillas

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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 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.