Storm of Thoughts

Recipe: Southwestern Chicken Quesadilla

I recently reviewed the book Panini by Melanie Barnard. The second recipe I made, the Southwestern Chicken Quesadilla, was just as simple and delicious as the first. In my family, we love quesadillas, but cooking them either in a frying pan or in the oven never seems just right. The answer, of course, was right in front of me the whole time - the panini grill. (Or, in my case, my Cuisinart Griddler). Either way, it’s definitely a recipe we’ll make again.

Ingredients (makes 2):

3/4 cup cooked, shredded chicken
1/3 cooked corn kernels
3 tablespoons roasted poblano pepper, chopped
3 tablespoons green onions, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons sour cream
3/4 teaspoon chipotle chile powder
1/4 teaspoon salt
2 flower tortillas, 8 or 10 inches in diameter
2 teaspoons corn oil or melted butter
3 ounces jack cheese, shredded
Tomato salsa and lime wedges for serving

Preheat the sandwich grill. In a bowl, stir together the chicken, corn, peppers, green onion, cilantro, sour cream, 1/2 teaspoon of the chile powder, and the salt. Place the tortillas on a work surface, brush 1 side of each with the oil, and sprinkle with the remaining 1/4 teaspoon chile powder. Turn the tortillas over and spoon the chicken mixture onto half of each tortilla, dividing it evenly and leaving a 1/2 inch border around the edges. Sprinkle each with half of the cheese. Fold the tortillas over the filling and lightly press the edges together to help them adhere.

Place the quesadillas on the grill, close the top plate, and cook until the filling is hot and the cheese has melted. Cut each quesadilla into wedges, transfer to individual plates, and serve right away with the tomato salsa and lime wedges. (We also served with sour cream and guacamole.)

If you enjoyed this post, make sure you subscribe to my RSS feed!

Panini by Melanie Barnard with Recipe

I’m not one to pass up a new recipe or cookbook. In fact, my collection has spread from shelves in the kitchen to shelves in my office to a shelf in the living room as well. I’m also not one to pass up a good pressed sandwich, which is why I was so excited to get the new book Panini by Melanie Barnard. The subtitle says it all: Deliciously simple recipes for toasty grilled sandwiches and snacks. Each recipe in this book (which I have flipped through countless times already) combines great fresh ingredients with unique yet simple recipes that make any meal as delicious as it is easy. With sandwiches filled with farmer’s market veggies, meats and cheeses, and even fruit, this book covers everything from updated classics (like the reuben or turkey with cranberry compote) to the ingenious (like asparagus, sun-dried tomato and goat cheese or chorizo with manchego). There’s even an entire section dedicated to sweet sandwiches for breakfast or dessert. (Which I really can’t way to try out.) Perhaps the best part of the book, though, is that nearly all of the 40 recipes come with big, colorful, mouth-watering photos that make it hard to decide which sandwich to try first. I plan to make my way through this book cover to cover (the warmer weather makes it a great time for sandwiches), but started with two, the croque-monsieur (recipe below) and the southwestern chicken quesadilla, both of which were, as promised, both simple and really delicious. Armed with my Cuisinart Griddler and this book, I don’t think I can go wrong.

Croque-Monsieur (serves two)

Ingredients:

Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1/4 teaspoon grated nutmeg
salt and freshly ground pepper
1 cup whole milk
1/4 shredded Gruyere cheese

Sandwich:
4 1/2-inch slices of French or other firm, white, country-style bread
1 tablespoon unsalted butter, melted
1 tablespoon Dijon mustard
1/4 Gruyere cheese, thinly sliced
3 ounces Black Forest ham, thinly sliced
2 teaspoons fresh chives, snipped

To make the cheese sauce, in a small saucepan, melt the butter over medium heat. Add the flour and cook, whisking, for 1 minute to make a smooth paste. Stir in the mustard, nutmeg, and salt and pepper to taste, then slowly whisk in the milk. Cook, whisking, until the sauce comes to a boil and thickens, about 2 minutes. Remove the pan from the heat and stir in the shredded cheese until melted. Keep warm until ready to use.

Preheat the sandwich grill. Place the bread slices on a work surface and brush 1 side of each with the melted butter. Turn and spread the unbuttered sides with mustard. On each of 2 of the bread slices, mustard sides up, layer one-fourth of the cheese, half of the ham, and half of the chives. Top with the remaining cheese on each. Place the remaining 2 bread slices on top, mustard sides down, and press to pack gently.

Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3-5 minutes. Meanwhile, preheat the broiler. Transfer the finished panini to a small baking sheet. Spoon the sauce over the sandwiches, then place under the broiler 3-4 inches from the heat source. Broil, watching carefully to prevent burning, until the sauce is bubbly and flecked with brown, about 1 minute. Transfer to plates and serve right away.

If you enjoyed this post, make sure you subscribe to my RSS feed!