Blue Corn Smoked Chicken Quesadilla Recipe
blue corn tortilla, chihuahua cheese, black bean, smoked chicken, tajin, poblano aioli, housemade pico, housemade guacamole
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Ingredients
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Tortilla and Filling
Poblano Aioli
Housemade Pico de Gallo
Housemade Guacamole
Method
Preparation of Poblano Aioli
Make the Poblano Aioli
Blend the roasted poblano pepper, mayonnaise, minced garlic, lime juice, and salt in a food processor until smooth. Adjust seasoning to taste. Set aside.
Preparation of Pico de Gallo
Prepare the Pico de Gallo
In a bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.
Preparation of Guacamole
Assembling and Cooking Quesadilla
Assemble the Quesadilla
Lay one blue corn tortilla on a flat surface. Layer half of the shredded Chihuahua cheese, black beans, smoked chicken, and Tajín seasoning on one half of the tortilla. Fold the tortilla in half.
Cook the Quesadilla
Heat a non-stick skillet over medium heat. Add a small amount of oil if needed. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side or until the tortilla is crispy and the cheese is melted.
Repeat for Remaining Quesadillas
Repeat the assembly and cooking process for the remaining tortillas and filling.
Serving
Serve the Quesadillas
Slice the quesadillas into wedges and serve with the poblano aioli, pico de gallo, and guacamole on the side.