*  Exported from  MasterCook  *

    Asian Chicken Quesadilla With Grilled Pineapple Salsa & Hoisin

Recipe By     : Lifetime Entertainment Services (C) 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Asian                            Chicken

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Chicken breasts -- boneless and
                       - skinless
    1/2  c             Low-sodium soy sauce
  2      tb            Ginger -- chopped
  2      cl            Garlic -- coarsely chopped
  1      tb            Olive oil
    1/4  c             Monterey Jack cheese -- grated
    1/4  c             White cheddar cheese -- grated
  1                    Scallion -- coarsely chopped
                       Grilled Pineapple Salsa:
    1/2                Ripe pineapple -- peeled, cored,
                       - cut into 1" slices
  1 1/2  tb            Cilantro -- coarsely chopped
  3      tb            Fresh lime juice
    1/4  md            Red onion -- finely chopped
    1/2                Jalapeno -- seeded, chopped fine
  2      tb            Olive oil
                       Salt
                       Fresh ground white pepper
                       Hoisin Vinaigrette:
  2      tb            Red onion -- finely chopped
  2      cl            Garlic -- finely chopped
  2      tb            Hoisin sauce
  3      tb            Rice wine vinegar
  1      tb            Sesame oil
    1/2  c             Olive oil
                       Salt
                       Fresh ground white pepper

Prepare the Quesadilla:

Place the soy sauce, ginger, and garlic in a saucepan and bring to a
boil. Remove from the heat and let sit for half an hour.

Place the chicken breasts in a shallow baking dish and pour the
marinade over. Cover and place in the refrigerator to marinate at
least 4 hours or overnight.

Season the chicken with salt and pepper to taste. Heat the oil in a
large sauti pan over high heat until it just begins to smoke.

Place the chicken in the pan and sauti 5 minutes or until golden
brown on one side.

Lower the heat to medium, turn the chicken over and continue cooking
until the chicken is almost cooked through, approximately 4 minutes.

Let the chicken sit for 1 minute and slice on the bias into 1/2"
pieces (the chicken will finish cooking in the oven).

Preheat the oven to 450 F. Place 2 tortillas on an ungreased baking
sheet.

Spread 1/2 the cheeses, green onion, and sliced chicken on the
2 tortillas.

Stack the 2 layers and cover with the remaining tortilla.

Bake for 8 to 12 minutes, or until the tortillas are crisp and the
cheese has melted.

Cut into quarters and serve hot garnished with the salsa.

Prepare the Salsa:

Heat a grill on high until it just begins to smoke. Grill the
pineapple slices 2 to 3 minutes on each side until lightly browned.

Remove and cut into medium dice.

Add the cilantro, lime, onion, jalapeno, and olive oil.

Season with salt and pepper to taste. Let sit at least 1/2 hour.

Prepare the Hoisin Vinaigrette:

Place the onion, garlic, hoisin sauce and vinegar in a blender and
blend until smooth.

With the motor running, slowly add the sesame and olive oil, drop by
drop at first, until emulsified.

Season with salt and white pepper to taste.

Yield: 4 Servings

Formatted for MasterCook by the [email protected]
Prepared with loving care by Doris Guyer.


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