Quesadillas with chicken, grilled pumpkin and smoked gouda cheese

Name: Quesadillas with chicken, grilled pumpkin and smoked gouda cheese
Prep time: 25 min
Cook time: 1 h 20 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 500g boneless chicken breast by Exceldor; 2 cups pumpkin flesh, diced; Olive oil; 1 large Vidalia onion, peeled, cut in half and thinly sliced; 1 teaspoon curry powder; About 1/2 teaspoon Provence herbs; 4x 10″ wheat tortillas; About 2 1/2 cups (340 g) grated smoked Gouda cheese; Salt and pepper from the mill; 2 cups sour cream; 1 teaspoon sweet smoked paprika; 1/2 teaspoon chipotle chilli powder; Salt and pepper from the mill

Preparation 25 min
Cooking 1 h 20 min
Servings 4 to 6
Freezing I do not suggest

I love fall! The harvest season … the arrival of the cold … squash and pumpkins! This recipe for quesadillas with chicken, grilled pumpkin and smoked gouda cheese is perfectly in season. The sweet side of the squash with the smoky notes of gouda will pair beautifully together! Come on, what are you waiting for?

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Ingredients for the quesadillas

500g boneless chicken breast by Exceldor
2 cups pumpkin flesh, diced
Olive oil
1 large Vidalia onion, peeled, cut in half and thinly sliced
1 teaspoon curry powder
About 1/2 teaspoon Provence herbs
4x 10″ wheat tortillas
About 2 1/2 cups (340 g) grated smoked Gouda cheese
Salt and pepper from the mill

Chipotle pepper sour cream

2 cups sour cream
1 teaspoon sweet smoked paprika
1/2 teaspoon chipotle chilli powder
Salt and pepper from the mill

Preparation

Preheat the oven to 400°F.
Place the pumpkin on a baking sheet and drizzle with olive oil. Season with salt, pepper and toss. Place in the oven and cook for 35 to 40 minutes, or until pumpkin is tender. Stir halfway through cooking. Remove from the oven and crush lightly with a spoon. Set aside.
In a large skillet over medium-low heat, add the onion followed by 3 tablespoons olive oil. Season with salt and pepper and mix. Bake for about 12 minutes, until the onions are translucent and caramelized. Add oil as needed. The onions should not brown, lower heat if it is the case.
Place the chicken breasts on a baking sheet and drizzle with a thin stream of olive oil. Sprinkle with curry and Provence herbs, to taste. Salt, pepper and massage to coat the breasts.
Place the chicken in the oven and cook for 15 to 20 minutes, or until the internal temperature of the breasts reaches 165°F. Let cool down 5 minutes and cut into cubes. Set aside.
Place 2 tortillas on a work surface. Spread half of the cheese over tortillas followed by chicken, pumpkin and onions. Add the rest of the cheese, place the tortillas on top and press firmly to compact and distribute the ingredients to the edge.
In a large skillet over medium-low heat, add a thin stream of olive oil and spread. Carefully put a quesadilla in the pan and cook for 2 to 3 minutes, until the base is golden brown. Place a large plate over the pan and flip to transfer in the plate. Add a thin stream of olive oil to the pan and gently transfer the quesadilla into the pan. Continue cooking for 2 to 3 minutes, until golden again. Keep in the oven at low temperature while cooking the other! Serve with salsa, regular sour cream or my chipotle sour cream!
For the chipotle sour cream, in a bowl, add all the ingredients and mix. Reserve in the fridge until the service.

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