Shelly's Recipe

CHICKEN QUESADILLAS

Category: Sandwiches

2 skinless, boneless half chicken breasts
1/4 cup white wine
2 tbsp chili powder
1 red bell pepper
8 corn tortillas
10 black olives, pitted and sliced
5 mushrooms, sliced
2 cups cheddar cheese
1/2 cup fresh salsa, (or 1 tomato, chopped and seasoned with Tabasco sauce to taste)

GUACAMOLE
2 pinches salt
2 small cloves of garlic
1 avocado
1 sprig cilantro (spice)
1 tbsp plain yogurt
11/2 tsp freshly squeezed
Lime juice ( about 1/2 lime )
2 tbsp minced onion
1 small jalapeno pepper, diced (optional)

Preheat oven to 400. Put the chicken breasts in a shallow glass baking dish. Pour the wine over them and sprinkle them with half of the chili powder. Bake for 10 minutes, then turn the chicken over and sprinkle with the remaining chili powder. Bake for 10 more minutes. The chicken breasts should be tender but not pink. Let them cool and then slice into strips. Pour the leftover baking juices into a covered plastic dish and refrigerate.

Broil the red bell pepper on a shallow baking pan, turning it so that all sides become brown and blistered. Remove from the oven and drop it into a small brown bag and twist closed. When completely cooled, peel the skin off, scrape out the seeds, and slice the pepper into strips.
Arrange the tortillas on the baking pan and evenly distribute the chicken, pepper strips, olives, and mushrooms on top. Sprinkle 4 tbsp of cheese on top of each tortilla and bake until the cheese melts, usually 5-10 minutes. Bake longer for crispy tortillas.

Meanwhile, make the guacamole: Sprinkle some salt into a bowl and mash the garlic against it with a fork. The grains of the salt will help to mash it up. Using the same fork, mash the avocado in the same bowl. Add the cilantro, yogurt, lime, onions, and pepper. Serve immediately. Serve the quesadillas hot with the guacamole and the salsa alongside. Baking juices can be stored in a covered container and used later to flavor soups or rice. Serves 8