Grilled chicken quesadillas

Yield: 24 Servings

Ingredients:

1 Whole chicken breast -boneless & skinless
2 tb Vegetable oil
1/4 ts Salt Chili powder (4 pinches)
1/4 ts Cumin
1/4 ts Black pepper
1 Clove of Garlic minced
1 Problano Chili
8 6-inch Flour Tortillas
2 c Grated cheddar cheese (mild - or sharp)
1 c Grated chihuahua cheese or - Montery Jack cheese
1 c Salsa or guacamole -optional

Instructions:

Preparation time: 20 minutes Cooking time: 10 minutes [Note: the serving size (24) is the number of "peices you will get -- not necessarily how many people it will feed.] 1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to reoom temperature and shred inot 1/4-inch peices. 2. Over gas burner or under broiler place poblano pepper and char skin until black all over rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin seeds and stem. Cut pepper into 1/2-inch strips. 3. Place 4 tortillas on table and top each with 3/4 cup of cheese a pinch of chili powder 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas. 4. Heat an 8-inch or larger skillet -- dry no oil -- over medium high heat. Place quesadilla one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute. 5. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole if desired. From "Catering by Michael's as part of the menu for a cocktail

reception for 100 guests held at a house on Lake Michigan and hosted

by the head of an insurance company. Published in Chicago Tribune

Magaine 11/14/93.

[Another Note: Now that I have typed this into the database, I see

that nowhere in this recipe does it tell you when to add the spices

~- other than the chili powder (which was not listed in the

ingredients originally -- I had to go back and insert that) or

what to do with the vegetable oil. I assume one might mix the spices

in the cooking oil and smear it over the chicken breast before

grilling or broiling. Suggestions, of course, will be appreciated.

Complaints will be ignored.]

Posted in the Cooking echo by Bud Cloyd (in a valiant, yet possibly

futile attempt to keep out of trouble with the moderator)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: GRILLED CHICKEN SALAD

Categories: Salads, Poultry

Yield: 4 Servings

4 Boneless, skinless chicken

-breast halves

2 tb Low-sodium soy sauce

2 tb Dark sesame oil

2 tb Lemon juice

2 ts Sugar

1/2 c Slivered almonds

1 lg Ripe mango

1 cn Sliced water chestnuts,

-rinsed and drained (8 oz)

6 c Torn leaf lettuce

1. Prepare grill and ignite charcoal or preheat broiler; preheat oven

to 350'F. Trim all fat from chicken breasts and cut lengthwise into

* wide strips; set aside. 2. In small bowl whisk together soy sauce sesame oil lemon juice and sugar; divide in half. Toss half the soy sauce mixture with the chicken strips and reserve half for the salad dressing. 3. Thread chicken on skewers and grill over medium coals about 4 minutes per side or until done. 4. Meanwhile toast almonds on a dry cookie sheet at 350'F. for five minutes or just until lightly browned. Peel and cut up mango; drain rinse and drain water chestnuts. Wash and tear lettuce into bite-size pieces. Combine almonds mango and lettuce in large bowl. When chicken is cooked add to salad and toss with remaining soy sauce mixture.