Servs: 6 Prep: Cook:
I recently cooked 96 of these for a large gathering...not a crumb left.
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- add For the spice mix:
- add 1/4 cup dried guajillo chile
- add 1/4 cup dried ancho chile
- add 2 tablespoons ground cumin
- add 1/2 tablespoon ground cinnamon
- add Pinch of allspice
- add 1-1/2 tablespoons ground coriander
- add 1 teaspoon mexican oregano
- add For the filling:
- add 3 boneless chicken breasts
- add 1/4 cup spice mix, from above
- add 1/4 cup olive oil
- add 1-1/2 cups fresh apricots, diced
- add 2 cups shredded mozzarella cheese
- add 1 cup shredded jalapeno jack cheese
- add 12 flour tortillas
- 1. Seed the chiles and grind them. I grind them in my coffee grinder, which makes my soulmate crazy, as we have pepper flavored coffee for days, but, life is just not perfect.
- 2. Sprinkle the chicken with the spices. Place a saute pan over medium heat. Add the oil and saute the chicken until it is just cooked through. Transfer the chicken to a plate and set aside.
- 3. Grate the cheeses if you couldn't bring yourself to buy it already grated.
- 4. Chop the cooled chicken into small pieces.
- 5. To assemble the quesadillas, lay out six tortillas. Divide the chicken, apricots and cheeses evenly among the tortillas leaving a one inch border around the outside edges. Place the remaining six tortillas on top. Press down with moderate pressure on each quesadilla.
- 6. Place a large fry pan or grill over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot enough, slide a quesadilla into the pan. Cook for 3 minutes or until golden brown. Using a spatula, flip the quesadilla over and lower the heat a bit. Cook for another 3 minutes until browned. Remove from pan, and allow to rest for a couple of minutes before cutting into 8 pieces.