Tag Archives: Grilling

Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce

Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce

  • Servings: 4-6
  • Difficulty: easy
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Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce
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Recently I saw a recipe for Chicken, corn and caramelized onion quesadillas. So I was thinking about it while at the grocery store when I saw their fresh corn. I didn’t want to spend the time caramelizing the onions so I went with fresh green onions. I decided to also make a pesto dipping sauce with avocado, sour cream, lime juice and pesto. Tangy, herbaceous and creamy.

The grilled chicken and corn gave the quesadilla a sweet and savory combo. I also used a mix of Monterrey Jack cheese because it melts so well but to bump up the tang I sprinkled in some goat cheese.

We loved how these turned out. Crunch outside with creamy chicken, corn, onion, cilantro swimming in melted cheeses. The dipping sauce was tangy with the lime juice but complimented the cilantro with the pesto. This would be great for a party or gathering and would also make a filling appetizer or a meal. It’s a great way to amplify your typical cheese and chicken quesadilla.

Ingredients

4 flour tortillas
2 chicken breasts
2 green onions
handful of cilantro
1.5 cup of shredded Monterrey Jack cheese
2 tbs of goat cheese
Penzey’s Fajita Seasoning

Sauce
1/4 quarter cup of sour cream
Juice of 1 small lime
1 tbs of green pesto (store bought)
1 avocado
Dash of cayenne


Directions:

1. Make your sauce by combining everything in a bowl and mash the avocado until smooth. Mix, taste and adjust accordingly. Put in the fridge until ready to serve. IMG_0358

2. Fire up your grill and let it get to about 375 or 400 degrees. While your grill is heating up, take your chicken breasts and trim them. Then cover in plastic wrap and pound them until they are consistently the same thickness. This makes for even grilling. I dusted them with Kosher salt and Penzey’s Fajita seasoning. Now put your corn and chicken on the grill. Close it and walk away for about 6 minutes. Rotate corn and flip chicken when you get nice marks on it. When done bring in to rest.

3. While my chicken and corn were resting, I cut my green onions and cilantro and shredded the Monterrey Jack cheese. So now all I need to do is cut the corn and chicken and assemble.

4. Now for the assembly. Mont Jack and onions down and then the chicken.
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Add cilantro, corn and goat cheese.
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4. Heat a non stick pan large enough to cook your tortilla. Put a little butter down on medium heat and put your base down and top it with the second tortilla. Cook for about 4-5 minutes until the cheese melts and you get a nice crunch on your tortilla. Butter, flip and do the second side. Cut and serve with your sauce.
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Huli Huli Hawaiian Chicken

Huli Huli Hawaiian Chicken

  • Servings: 2
  • Difficulty: easy
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Huli Huli Hawaiian Chicken
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When I can’t sleep I can always count on the Foodnetwork playing Triple D. I eat that show up because most of those places are the kind of places I like to eat. So I saw an episode where he was in Hawaii and some guy named Mike sells chicken and pork on the side of the road. He has a truck bed with rotating rods and loads them up with bird or snout and cooks them over hot coals.

Huli Huli technique is a three step process that includes a brine, a rub and a baste. This extra care of the chicken creates a interesting depth of flavor, not to mention tenderness. I planned on cooking my chicken on kebabs in my homemade tandoor oven but the weather wasn’t cooperating so I used my skillet instead. Skin on, bone in would likely be best but Jill is funny about chicken (no white bits can be showing or she will pick at it).

The dry rub is spicy and earthy but the Huli Huli sauce is sweet and tangy. I served it with brown rice and a broccoli salad. For the broccoli salad I wanted it cold and also wanted to use some pineapple that I had on hand. It was a great balance to the chicken. Really nice meal. Next time, I want to grill it for an extra layer of depth.

Ingredients:
2 free range air chilled chicken breasts
Brown rice

Brine
1/2 cup Kosher Salt
1/4 cup of Sugar
2 bay leaves
3 garlic cloves smashed
1 lemon juiced with halves used

Dry Rub
2 tbs of garlic powder
2 tbs of Kosher salt
1 tbs paprika
1 tbs of onion powder
1 tsp of cumin powder
1 tsp of black pepper

Huli Huli Sauce
1 cup pineapple juice
1/2 cup of ketchup
1/2 cup of soy sauce
2 tbs of Sherry wine vinegar
2 tbs of Sriracha
1/2 cup of brown sugar
2 tsp ground ginger

Directions:
1. Cube your chicken into kebab sized pieces and place them in a bag. Place a saucepan on low heat and add your brine ingredients. Remove and add ice until “cool”. Add the brine to the chicken.
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2. When time to cook, remove the chicken and pat it dry. Season with the dry rub you created. Skewer your chicken and cook until done.

3. While the chicken is cooking, make your huli huli sauce by adding the ingredients in a sauce pan and cooking to combine and reduce. Use some of this sauce to baste your chicken while cooking to caramelize for another level of flavor.

4. Serve over brown rice and top with the Huli Huli sauce.

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