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Chicken Quesadillas with Grilled Pear Salsa

Grilled pear salsa:
1 large pear, sliced into 1/2-inch-thick slices
1 tablespoon canola oil
1/4 cup small diced red onions
1 teaspoon chopped garlic
1 small jalapeno, diced
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
Salt and freshly ground black pepper

Quesadilla:
1 1/2 cups shredded cooked chicken meat
1/4 cup sliced green onions (scallions)
3/4 cup shredded Gruyere
Salt and freshly ground black pepper
6 (6-inch) flour tortillas
2 tablespoons butter, melted
1/4 cup creme fraiche


For the salsa: Toss the pears with the canola oil. Place the pears on a hot grill or grill pan. Grill for 3 minutes per side. Remove from the grill and cool. Chop grilled pears into small pieces and place in a small bowl. Add red onions, garlic, jalapeno, oregano, and lemon juice. Mix well. Season with salt and pepper. Refrigerate for 30 minutes before serving.

For the Quesadillas: Preheat the oven to 350 degrees F. Mix the shredded chicken, green onions, and Gruyere together. Season with salt and pepper. Lay 3 of the tortillas on a flat surface. Spread the chicken mixture evenly on each tortilla. Top each with another tortilla. Press down firmly. Brush the top of each quesadilla with some of the melted butter. Place the quesadillas on a baking sheet and bake until tortilla is golden brown and the cheese is melted, about 10 minutes. Remove from the oven and slice each into 4 pieces. Garnish each piece with a scant tablespoon of the grilled pear salsa.

Yield: 24 hors d'oeuvres