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CUMIN-CRUSTED CHICKEN AND CHEDDAR QUESADILLAS
WITH BASIL SOUR CREAM
Recipe courtesy of Chef Jack McDavid, Jack’s
Firehouse, Philadelphia, on behalf of the American Dairy Association
Makes 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
For chicken:
1
tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne pepper
4
skinless, boneless chicken
breasts (about 1 1/2 pounds)
For sautéed mushrooms:
2 tablespoons unsalted butter
2
portabello
mushroom caps, cleaned and thinly sliced
1
small red
onion, thinly sliced
salt and pepper, to taste
For
basil sour cream:
1
cup loosely packed basil
leaves
2
garlic cloves
salt and pepper, to taste
2 cups sour cream
For quesadillas:
6 (12-inch) flour tortillas
3/4 pound Cheddar cheese, grated
For
chicken: In a small bowl, combine cumin, salt, pepper and cayenne.
Rub chicken breasts with spice mixture. Grill chicken 6 minutes on
each side or until tender. Remove from heat and thinly slice; set
aside.
For sautéed mushrooms: Heat butter in a sauté pan over medium
heat. Add sliced mushrooms and onions. Season to taste with salt
and pepper. Cook until mushrooms are soft. Remove from heat and
set aside.
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