After a week or more of meals that Zach hasn't been wild about (mostly featuring winter veggies he doesn't care for), I whipped up a quick and easy quesadilla the other night that he thought was amazing. I thought it was darned good myself. When I first read through the recipe online, I was skepical about how well onions and peppers cooked in sweet vinegar were going to taste when combined with the spicy chicken and cheese. Man, was I ever surprised. It was crazy delicious, and has definitely been added to our make again list. Not only was it super tasty, but with the help of my trusty George Foreman grill, it was done in a flash.
Adobo-Marinated Chicken Quesadillas
Adapted from Whole Living
1 can (7oz) chiles in adobo sauce
1/2 c water
4 chicken cutlets
Small red onion, thinly sliced
2 jalapeno chiles, stems removed, thinly sliced crosswise
1 c plain rice vinegar
1/4 c sugar
8 eight-inch flour tortillas
5 oz shredded Mexican cheese blend
Puree chiles in adobo sauce and water in a blender or food processor until smooth. Pour mixture over chicken to coat and refrigerate for at least one hour.
Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar, and sugar in a small saucepan over medium heat. Bring to a simmer and cook until jalapenos are soft and sugar has dissolved. Pour over onion, and let stand until mixture is cool. Drain liquid.
Warm up the grill. Grill chicken about 2-3 minutes. Slice into strips. Wipe pan clean. [If you are using a grill pan instead, 2 minutes per side over high heat.]
Load up your tortilla with cheese, chicken strips and the onion mixture. Cook on the grill until the cheese is melted.