Quesadillas with chicken, grilled pumpkin and smoked gouda cheese
- Preparation 25 min
- Cooking 1 h 20 min
- Servings 4 to 6
- Freezing I do not suggest
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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
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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.