Don't be intimidated by the number of ingredients or instructions in this recipe. The recipe goes together quickly. The chicken can be made a day in advance.
1 boneless, skinless chicken breast half (about 6 ounces), washed and patted dry
2 tablespoons vegetable oil
½ cup chopped onion
2 garlic cloves, peeled, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
1 canned chipotle chile pepper in adobo sauce, chopped
½ pound finely chopped tomatoes
1 teaspoon tomato puree, or use 1 teaspoon of the adobo sauce from above
½ teaspoon sugar
Salt and ground black pepper to taste
6 flour tortillas (6 inches in diameter)
Oil for brushing on the tortillas
6 tablespoons grated Gruyere cheese
2 green onions, washed, ends removed, finely chopped
1/3 cup sour cream
24 cilantro leaves for garnish
Place the chicken in a pan with cold water to cover. Cover and simmer it gently over low heat, being careful not to boil, until cooked through, about 7 to 10 minutes, depending on the size and thickness.
Cool it in the cooking liquid, then drain. Shred the chicken.
In a large skillet, heat the oil over medium heat. Add the onion and saute until it is softened and slightly golden, about 5 minutes.
Add the garlic, cumin, coriander, chile, tomatoes, tomato puree or adobo sauce, and sugar. Cook until the mixture is thickened, abut 5 minutes.
Remove from the heat and cool; stir in the shredded chicken. Add salt and pepper to taste. Set aside.
Preheat a grill pan (or regular skillet) over medium heat. Brush one side of the tortilla with oil. Place the tortilla, oiled side down, onto the pan, pressing lightly with a spatula. Pan-grill for 1 to 2 minutes or until the tortilla softens. Repeat with remaining tortillas.
Preheat the oven to 400 degrees.
Place half of the tortillas on a baking sheet, grill marks down.
In a small bowl combine the cheese and green onion.
Sprinkle 1 tablespoon of the cheese-onion mixture over each tortilla. Evenly divide the chicken mixture and place it on top of the cheese-onion mixture. Sprinkle the chicken with the remaining cheese-onion mixture.
Top with the remaining tortillas, pressing down slightly. Bake until the cheese melts, about 5 minutes. Cool slightly. Cut each quesadilla into 8 wedges. Top with a dollop of sour cream and garnish with a cilantro leaf.
Makes 24 wedges.
Adapted from "Hors d'Ouevres" by Eric Treuille and Victoria Blashford-Snell (DK Publishing, $19.95).
Tested by Susan Selasky for the Detroit Free Press Test Kitchen.
Per wedge: 60 calories (45 percent from fat), 3 grams fat (1 gram sat. fat), 7 grams carbohydrate, 3 grams protein, 83 mg sodium, 7 mg cholesterol, 40 mg calcium, 0.5 gram fiber.
© 2002, Detroit Free Press.
Distributed by Knight Ridder/Tribune Information Services.
