Wednesday, August 3, 2011

Spicy Quesadillas

1 green bell pepper, seeded and diced
2 to 3 jalapeno peppers, sliced
3 cloves garlic, minced
1 to 2 shallots, chopped
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 chicken breasts, cut into bite size pieces
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 teaspoons green olive juice
1 teaspoon extra virgin olive oil1/4 cup chicken stock
2 tablespoons flour
4 or 5 flour tortillas

In a medium saucepan combine green pepper, jalapeno peppers (for less spice remove the seeds first), garlic and shallots, along with butter and one tablespoon olive oil. Saute' over medium heat until vegetables are tender. While vegetables are heating, saute' chicken pieces, salt, cayenne pepper, green olive juice and 1 teaspoon olive oil in a pan over medium heat just until chicken is completely cooked, but still moist. When vegetables are ready in the saucepan, whisk flour and chicken stock together with a fork, then add to vegetables to make a paste in the pan, stirring with the fork. Add milk slowly, constantly stirring, until mixture in the pan is at a thick queso consistency (keep it very thick so the quesadilla isn't too runny). Add chicken to the mixture. Stir and remove from heat.
Heat a frying pan or griddle to medium-high heat. Fill flour tortillas on one side with the mixture, then fold the other side on top (the flour tortillas will be folded in half over the vegetable mixture). Grill each side of the quesadilla on the griddle. Serve hot.

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