Tacoptamus Obnoxious Rooster Quesadilla Copycat

Ingredienser

CHICKEN

2lbs of chicken thighs

1 bag of ancho chili peppers

cumin

salt

black pepper

garlic powder

2 limes

CREMA

1 pound poblano peppers

4 cloves garlic

¼ cup Mexican crema or sour cream

1 teaspoon salt

CHIPOTLE SAUCE

½ cup whole milk Greek yogurt

¼ cup mayonnaise

1 chipotle pepper from a can of chipotles in adobo sauce

1 garlic clove, peeled

1 teaspoon fresh lime juice

1 teaspoon extra-virgin olive oil

1 teaspoon honey or maple syrup

Sea salt and freshly ground black pepper

AVOCADO VERDE

4 tomatillos (1/2 pound) husks removed and roughly chopped

1 ripe avocado

1 jalapeno pepper (use serrano for spicier)

¼ medium white onion chopped

2 cloves garlic chopped

Juice from half a lime or to taste

¼ cup chopped cilantro

Salt to taste

QUESADILLA

chopped chicken

pico de queso cheddar

avocado salsa verde

crema

chipotle sauce

pico de gallo

large flour tortillas

Instruktioner

CHICKEN

1. Toast the bag of ancho chilis, then deseed. Pulverize into a powder.

2. Toss 2 lbs of chicken thighs in olive oil, lots of ancho chili powder, garlic powder, kosher salt, and a pinch of cumin. Add in cracked pepper and zest and juice of 2 limes.

3. Marinate thighs in the fridge for 4 hours.

4. Bake thighs at 425F for 20 minutes and finish under the broiler for another 3 minutes.

CREMA

1. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.

2. Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.

3. Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.

4. Process until nice and smooth.

5. Taste and adjust for salt.

AVOCADO SALSA VERDE

1. Add all ingredients to a food processor. Process until smooth.

2. Adjust for salt and lime.

3. Thin slightly with water if desired.

4. Refrigerate until ready to use.

CHIPOTLE SAUCE

1. In a food processor, place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, and honey. Add a generous pinch of salt and several grinds of pepper and blend until smooth. Season to taste with more salt and pepper

Anteckningar

Chipotle sauce: https://www.loveandlemons.com/chipotle-sauce/#wprm-recipe-container-45120

Pablona crema: https://www.chilipeppermadness.com/recipes/poblano-cream-sauce/

Avocado salsa verde: https://www.chilipeppermadness.com/recipes/avocado-salsa-verde/#wprm-recipe-container-6249

chikcen thigh recipies: https://www.reddit.com/r/tacos/comments/1ht2zsq/ancho_chile_lime_chicken_thighs_w_the_fixings_on/

disregard nutritonal information and source, not using that chicken recipie

Näring

• Kalorier: 1044
• Totalt fett: 79g
• Mättat fett: 20g
• Kolesterol: 300mg
• Natrium: 415mg
• Totala kolhydrater: 6g
• Kostfiber: 1g
• Totalt socker: 1g
• Protein: 75g