It’s Fiesta Friday #6 tonight…and I’d love for you to stop by Angie’s blog, The Novice Gardner, where the online party is going on right now! You’ll find a ton of wonderful bloggers who have joined in on the party, and have brought with them some pretty AWESOME recipes! It’s a blast, Angie is a hoot, and did I mention the awesome recipes?!!
This is my second post for Fiesta Friday…well, technically my very first recipe for Fiesta Friday, but Angie was nice enough to let me post my Pretzels last week (I came a little late to the party)…. so this week I’ve prepared some delicious quesadillas to share with everyone tonight!
I’m so excited, and honored to be a part of this wonderful event, and I truly hope you check it out! While you’re there, browse through Angie’s blog.. I can promise you, that you’ll walk away smiling…
You’ll love these quesadillas… they’re quick…they’re easy…and they’re delicious! I mentioned in last night’s post that I bought two bundles of asparagus a few days ago at my beloved Wegmans, and decided to use the last bundle in the quesadillas. I have to say, asparagus, chicken, pepper jack cheese, and chipotle crema is a winning combination! Add fresh pico de gallo and guacamole to the mix and call it a FIESTA!
Life is good… Life is Fiesta Friday good…
1 lb boneless chicken breast, cut into bite size pieces
1 8oz bottle taco sauce
1 large red onion, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
1 lb asparagus
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
8 oz pepper jack cheese, shredded
1/4 cup sour cream
2 tbsp mayonnaise
1 chipotle chile in adobo sauce (only 1 pepper from the can)
4 burrito size tortillas
In a large frying pan, add the chicken and the taco sauce over low heat. Simmer until chicken is fully cooked, and taco sauce has thickened.
In a separate frying pan, heat the olive oil. Add the asparagus, balsamic vinegar, salt, and black pepper. Saute until translucent. Remove from oil. Set aside. In that same frying pan, add the asparagus, salt, and black pepper and sauté until tender. About five minutes before the asparagus is fully cooked, add the garlic to the pan.
In a small food processor, add the sour cream, mayonnaise, and chipotle chile. Process until fully blended and smooth.
Assembling the Quesadillas
Grease the bottom of a large frying pan with about a teaspoon of olive oil. Add one tortilla to the bottom of the pan. Sprinkle about 4 oz of the shredded pepper jack cheese all over the top of the tortilla.
Spread one half of the chicken over the cheese. Add as many asparagus stalks as you’d like across the top of the chicken. Layer one half of the red onions over the asparagus. Top with chipotle crema. Top with another tortilla. Let heat in the frying pan until the bottom tortilla is golden brown and crispy. With a large spatula, carefully flip the quesadilla over, and heat until the other side is golden brown and crispy.
Remove from frying pan to a large cutting board, and cut into fourths. Serve with fresh pico de gallo and guacamole.
2 Roma tomatoes, chopped
1 medium white onion
1 small jalapeño (I used Hungarian pepper because there isn’t as much heat as a jalapeño)
Juice of 1/2 lime
1/2 tsp salt
1/4 tsp pepper
2 tbsp cilantro, chopped
In a small bowl, combine the tomatoes, onion, jalapeño, lime, salt, pepper, and cilantro. Mix well. Refrigerate.
Remove the avocado from the shell, and place in a small bowl. Mash with a fork. Add the tomatoes, onion, garlic, lime, salt, and pepper. Mix until well blended. Refrigerate.
Serve the Pico de Gallo and Guacamole with the Quesadillas.
Enjoy this Fiesta Friday!