09 Oct Food & Wine Friday: Zucchini and Chicken Quesadilla with Spicy Salsa Roja and Wine!
This Week In Food & Wine: Zucchini and Chicken Quesadilla and Wine!
This veggie twist on a delicious Mexican classic will have your taste buds smiling with zesty delight! We know itÍs been said many times over, ñDonÍt mess with something if itÍs not broke,î well we are happy to share that this time this old saying is wrong! The taste of the fresh zucchiniÍs combined with the savory seasonings and grilled chicken make for a quesadilla masterpiece. Take this one step further and combine this dish with Grape Certified wines and youÍll be having a Cinco de Mayo party in your mouth and belly!
If you need to pour yourself a starter glass of wine, you’ll find our Grape Certified wine recommendations following today’s recipe. Let’s get to bringing all this deliciousness together!
The Zucchini Quesadilla with Spicy Salsa Roja Recipe – Time: 45 Minutes – Serves: 2
a. 1 chipotle chile in adobo
b. 2 tablespoons apple cider vinegar
c. 1 teaspoon sugar
d. Kosher salt
e. Two 10-inch flour tortillas
f. 6. 1/2 cup shredded Monterey Jack cheese
g. 1 pound tomatoes, cored and quartered
h. 1 small onion, peeled and quartered
i. 4 garlic cloves
j. 1/4 cup canola oil
k. 6 dried àrbol chiles, stemmed
l. 2 small zucchinis, thinly sliced crosswise
m. Chopped cilantro and thinly sliced Fresno chiles, for garnish
n. 1 grilled chicken breast chopped into pieces
a. Preheat your broiler.
b. On a rimmed baking sheet, toss the tomatoes, onion and garlic with 2 tablespoons of the oil.
c. Next, broil these ingredients 6 inches from the heat for approximately 20 minutes, or until the tomatoes and onion are softened and nicely charred.
d. Now, in a skillet, toast the àrbol chiles over moderately low heat and stirring, until they are lightly charred. This should take about 3 minutes and then you will transfer to a blender.
e. Add the broiled tomatoes, onion and garlic along with the chipotle chile, vinegar and sugar and puree until itÍs smooth.
f. Season the salsa roja with salt.
g. Once done, in a cast-iron skillet, heat 1 tablespoon of the oil. Place one tortilla in the skillet and scatter the cheese, zucchini and grilled chicken on top evenly. Drizzle over some of the salsa roja and top with the second tortilla.
h. Lastly, you will cook the tortilla over moderately high heat until crisp on the bottom; this usually takes about 3 minutes.
i. Flip the quesadilla; adding the remaining 1-tablespoon of canola oil, and cook until the cheese is melted, this will take approximately 2 minutes.
j. Once this is all done, slice the quesadilla into wedges and transfer to a plate for serving, you can garnish with the cilantro and Fresno ChileÍs if youÍd like.
These warm and fuzzy Mexican wines will complement your dish:
Paralelo Emblema Sauvignon Blanc 2010 ($20)
Store: Total Wine & Select Wine Retailers
Wine Rating: Grape Certified Gold
Monte Xanic Chenin Colombard 2011 ($12)
Store: Total Wine, Whole Foods & Select Wine Retailers
Wine Rating: Grape Certified Silver
We here at the grape would love to hear what you thought of our simple Mexican recipe or the wines we paired with it! Please feel free to comment on our post or email us at firstname.lastname@example.org. See more delicious recipes and wine pairing suggestions at www.thegrape.com.