Crispy Honey Thyme Chicken and Goat Cheese Quesadillas
When the dinner mood is set for warm-days-comfort this is exactly what you need. Pull apart melted creamy cheeses with bites of sweet honey thyme chicken all folded into a crispy flour tortilla.The cook time does not include the 30 minutes (or more) for marinading the chicken.
Servings: 4 (6 quesadillas)
Calories:
Ingredients
- 1 TBSP Olive Oil
- 1 lb Chicken Breasts - marinaded and cubed into bite size pieces
- 4 oz Goat Cheese - plain - cut into small chunks or crumbles
- 8 oz Monterey Jack Cheese - shredded off the block
- 6 10in Four Tortillas
Honey Thyme Marinade
- 3 TBSP Honey extra to garnish - optional
- Zest of one lemon
- ½ Lemon - juiced, remove the seeds
- 4 sprigs Fresh Thyme extra to garnish - optional
- ¼ tsp Salt
- ¼ cup Olive Oil
Pickled Shallots
- 1 Shallot - thinly sliced
- 2 smashed Garlic Cloves
- ¼ cup Red Wine Vinegar
- ¼ cup Water
- ? tsp Sugar
- ½ tsp Salt
Instructions
- In a bowl, whisk together the marinade. Place the chicken in a zip lock bag or a food container and add in the prepared marinade so that the chicken is submerged as much as possible. Rest in the refrigerator for at least 30 minutes - or all day.
- When you're ready to make the quesadillas: start the pickled shallots. In a small sauce pan, add all of the ingredients. Over medium-high heat, let the liquid come up to a low rolling boil. Cook for 5 minutes. Remove from the heat and set aside, let the shallots sit in the pickling liquid until needed, about 10 - 15 minutes.
- Cut the marinaded chicken into to bite size cubed pieces.
- In a pan, over medium-high heat, add 1 TBSP of olive oil and heat up to a simmer. Add in the chicken.
- Cook the chicken over medium-high heat until brown and cooked through, about 5 minutes. Remove from heat and set aside.
- Grab the ingredients to assemble the quesadillas: cooked chicken, cheese, pickled shallots and tortillas.
- Lay out a tortilla on half of the circle, sprinkle on a handful of monterey jack cheese so that it covers the bottom, layer on some shallots, goat cheese and chicken.
- Fold the tortilla over and set aside, do the same with the remainder of tortillas until all the ingredients are used.
- Heat up a large non-stick pan to medium heat. Spray each side of the tortilla and place it down in the pan. Let it brown and crisp up while the cheese melts inside.
- Pull them off, drizzle with honey and sprinkle on thyme leaves for garnish. Cut into triangles and serve.
