Quesadilla with Smoked Chicken, Parrano Cheese, and Tomato with Fresh Peach Salsa

Created specifically for Riesling Month, this recipe is a fabulous pairing!  Enjoy it with either the 2010 Hillside Riesling or the 2010 Signature Riesling.

Quesadilla of Smoked Chicken, Parrano Cheese and Tomato
with Fresh Peach Salsa

Ingredients
1 pound smoked chicken, preferably breast meat (Willie Bird is a very good choice)
8 to 10 ounces of Parrano Cheese or a medium aged Gouda, Beemster is another choice
4 medium size tomatoes or Roma style tomatoes, if very juicy place the slices on paper towels
Fresh Peach Salsa – recipe follows
8 – 6 “corn tortillas

 

Directions:
Make the Peach Salsa and set aside.  Slice the smoked chicken very thinly.  Grate the cheese using the large holes on the grater; you should have about 2 ½ mounded cups.
Slice the tomatoes thinly. Place one corn tortilla on a flat surface and sprinkle with a slightly mounded ¼ cup of cheese.  Place a layer of the chicken on top of the cheese, don’t overlap the chicken; next a layer of tomatoes, don’t overlap. Place a light sprinkle of cheese on top of the tomato and then top with a tortilla.  Press down slightly so the cheese will adhere to the tortilla.

Continue until you have used all the tortillas.

Fry the quesadillas in a lightly oiled non-stick skillet until brown on one side and then carefully flip and brown the other side.  Remove from the skillet and place on a cutting board and let sit for 30 seconds to 1 minute then cut into 6 to 8 pieces with a chef’s knife. Top with a small spoon of the Peach Salsa and serve.

 

Fresh Peach Salsa
2 medium to large ripe peaches, peel, cut into small, ½ inch dice (1 cup to 1 ½ cups)
3 Tbsp fresh orange juice
1 Tbsp of fresh lemon juice
1 Tbsp of good quality olive oil, taste to make sure it is not bitter
2 Tbsp finely chopped red onion
1 Tbsp finely chopped cilantro, packed in spoon
¼ tsp kosher salt
1/8 tsp pepper
½ tsp adobo (hot) sauce from a can of chipotle chili in adobo sauce

Directions:
Place the peaches in a stainless steel or glass bowl and add the juices.  Toss well to coat. Add all the other ingredients except the hot sauces.  Add the hot sauce to taste but remember, you want this salsa to be just very mildly spicy, not hot, or it will not pair with the wine.

Yields approximately 4 to 5 dozen small hors d’oeuvres

Quesadilla with Smoked Chicken, Parrano Cheese, Tomato with Fresh Peach Salsa pdf

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