Saturday, June 13, 2009

Recipes! Caprikorn Farms Jalapeno Quesadilla

Some of the vendors at the farmer's market have recently been passing out recipes. I'll be typing them up and sharing them with you.

Caprikorn Farms Jalapeno Quesadilla with Grilled Chicken Breast and Baby Zucchini

  • 4 rice tortillas
  • 1 whole chicken breast, skinned, split and marinated overnight in 2 TBS olive oil, 1/4 c balsamic vinegar 1/8 c maple syrup or honey, 1 TBS chili powder, and salt and pepper
  • 6 to 8 ounces grated Caprikorn farms Jalapeno goat cheddar cheese
  • 6 to 8 baby zucchini

Make a medium fire in your grill. Place chicken on hot grill and sear on both sides. Brush with remainder of marinade. Cover the grill for 10 to 15 minutes. Remove. [let rest 5 minutes to keep the juices in-S] and cut in strips.

Split baby zucchini and brush with a mixture of salt, pepper, and olive oil and gently sear on the grill.

In a hot pan slide in a rice tortilla and spin it around and keep it moving as it gets hot, then turn it over and add one fourth of the cheese, chicken and zucchini; fold. Remove to hot plate and repeat with remaining tortillas.

Serves four. Sugar, wheat, corn, soy and oat free.

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