Chef Peter Kuhr, Executive Chef of Lunds and Byerly's brings the perfect recipe for Cinco De Mayo.
Chicken Chili and Sweet Potato Quesadillas
1 tbsp. extra virgin olive oil
½ cup diced yellow onion
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced yellow bell pepper
2 tablespoons ancho powder
½ teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 pound ground chicken
5 ounces fresh spinach
8 teaspoons canola oil (2 tsp. per quesadilla)
8 burrito-sized flour tortillas
16 ounces cranberry chipotle cheddar, shredded
32 pieces prepared sweet potato tots, sliced
Sour Cream Topping:
¾ ounce package fresh cilantro, chopped
16 ounces sour cream
¼ cup fresh lime juice
2 teaspoons fresh lime zest
Heat sauté pan on medium high heat and add olive oil, onions and bell peppers. Cook while stirring often until soft; approximately 15-20 minutes. Add ancho powder, garlic, salt and sugar; cook an additional 5-6 minutes.
Next, add chicken and cook until chicken registers 165 F; approximately 15-20 minutes. Turn off heat and reserve warm. To wilt the spinach, place spinach in a large skillet on medium heat and add 2 tablespoons of water. Toss spinach using tongs and cook long enough to wilt spinach. Remove wilted spinach and place on a plate with paper towels to absorb excess liquid. Reserve warm until needed.
Place a large 12-inch skillet on medium heat, add 1 teaspoon of canola oil and spread evenly. Place 1 flour tortilla in the pan and distribute 2 ounces of the shredded cheese evenly, followed by ¼ of the chicken and spice mix. Top with ¼ of the wilted spinach leaves and ¼ of the sliced sweet potato tots.
Finally, top with another 2 ounces of cheese and another tortilla. Make sure to press down evenly with a spatula and brush 1 teaspoon of canola oil on the top tortilla. The bottom tortilla should be golden brown. Carefully flip the quesadilla and cook until golden brown; approximately 5-7 minutes. Let stand 2-3 minutes before serving.
Sour Cream Topping:
Chop the cilantro and add to sour cream; mix well. Add fresh lime juice and zest; mix well. Reserve chilled until ready for serving.
To serve: Cut each quesadilla into 8 wedges and top each wedge with a dollop of the cilantro lime sour cream.
Recipe makes approximately four 10-inch quesadillas