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Recipe courtesy of Chef Jack McDavid, Jack’s Firehouse, Philadelphia, on behalf of the American Dairy Association

 
Print Recipe

Servings: 4 servings
Prep Time: 10 mins
Cook Time: 25 mins

 
 
 

 
For chicken:
1  tablespoon ground cumin
1  teaspoon salt
1/2  teaspoon pepper
  pinch of cayenne pepper
4  skinless, boneless chicken breasts (about 1 1/2 pounds)
 

For sautéed mushrooms:
2  tablespoons unsalted butter
2  portabello mushroom caps, cleaned and thinly sliced
1  small red onion, thinly sliced, salt and pepper, to taste
 

For basil sour cream:
1  cup loosely packed basil leaves
2  garlic cloves
  salt and pepper, to taste
2  cups sour cream
 

For quesadillas:
6  (12-inch) flour tortillas
3/4  pound Cheddar cheese, grated

 

For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.

For sautéed mushrooms: Heat butter in a sauté pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.

For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.

To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.

Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.



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