Recipes

Prep/Cook Time: 60 Minutes
Servings: 4
Average Rating:

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1	package PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets (779)
	Rough chopped
3/4	cup olive oil, divided
2	cups onion, thin sliced
2	teaspoons garlic, minced
1 1/4	cups tomatoes, rough chopped, with juice (or canned tomatoes)
1 1/4	cups chicken stock
1 1/2	tablespoons chipotle chili in adobo sauce, chopped with liquid
1/2	cup brewed coffee
1/4	ounce bittersweet chocolate, chopped
3	tablespoons cilantro, chopped
1/4	teaspoon toasted cumin seeds, ground
1	teaspoon Kosher salt
1/2	teaspoon black pepper
24	flour tortillas, 6 inch size
3	cups manchego cheese, grated (or substitute mozzarella cheese)
12	sprigs cilantro, for garnish
	Guacamole, for topping (see recipe below)

1. In braising pan over medium high heat, warm 1/4 cup olive oil. Add chicken and cook, stirring, until browned on all sides, about 5 minutes. Add onions and cook to brown, about 5 minutes more. Reduce heat to medium; stir in garlic. Add tomatoes, chicken stock and chipotle chili. Cook chicken, stirring, about 15 – 20 minutes, or until almost all of the liquid is absorbed. Add coffee and chocolate; cook to absorb about 5 – 8 minutes more.
2. Remove chicken mixture from pan; place in on baking sheet to cool. Add cilantro, cumin, salt and pepper; toss well to combine
3. Between two tortillas, place about 4 tablespoons chicken mixture and 3 tablespoons shredded cheese. Warm 2 teaspoons olive oil in same pan that cooked chicken mixture. Add quesadilla to pan and cook to brown on each side, about 2 – 3 minutes per side.
4. To serve, cut quesadilla into quarters. Top with guacamole and cilantro sprig.

Guacamole:

In small bowl, combine 1 ripe avocado, peeled and pitted; 2 tablespoons white onion; juice from one-half lime; ¼ cup water; and 1 teaspoon Kosher salt. Mash with fork and blend well.

Note