About the Dish

2 ounces Green Onion
5 ounces Salad Tomatoes
2 ounces Jalapeño Pepper
1 Lime
8 ounces Chicken Breast
6 ounces Sweet Peppers
4 medium Flour Tortillas
2 ounces White Cheddar Cheese
2 ounces Chèvre
Per Serving
Calories 710
Total Fat 34 g
Saturated Fat 14 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 1480 mg
Total Carbohydrates 56 g
Dietary Fiber 5 g
Sugar 9 g
Protein 46 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Blood Orange IPA

Brewing is a science... as long as you stick with yeast, barley, and water. When you add additional flavors, you start creeping into the art of brewing. Blind Pirate Blood Orange uses imported Italian orange juice which requires adjusting the yeast to get a beer that leaves enough added sugar to fully experience the orange flavor. The result is a juicy hop bomb of a beer. The blood orange flavor of this beer will go well with the accompanying sweet peppers, while the malt will play very nicely with the tortillas.

Monday Night Blind Pirate Blood Orange IPA, Atlanta, Georgia

Grillo - Sicily, Italy

You need a bright, high-acid white wine to complement the tangy chevre and the citrusy pico de gallo. Grillo is a crisp, summery white wine that is refreshing and full of high-toned citrus that will work together well with all of the flavors in this dish.

Cusumano, ‘Shamaris,’ Grillo, Sicilia, Italy


MISE EN PLACE • Thinly slice green onion, keeping white and green parts separate. • Discard pepper stems and seeds. Thinly slice flesh. • Chop tomatoes. • Discard jalapeño stem and seeds. Mince flesh. • Halve and juice lime.
In a bowl, combine onion whites, tomatoes, jalapeño, lime juice, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip chicken. Add peppers. Cook, stirring peppers occasionally, until chicken is opaque throughout, 2-3 minutes.
• Transfer chicken and peppers to a plate. Let cool 5 minutes. • Wipe out skillet. • Thinly slice chicken against the grain.
• Top half of each tortilla with cheddar, chevre, chicken and onion greens. • Fold tortillas over filling.
• Return skillet to medium-high heat. Brush tops of quesadillas with a total 1 teaspoon cooking oil. • Place quesadillas in hot skillet, oil-side down. Cook until bottoms are golden and crispy, 1-2 minutes. • Brush tops with a total 1 teaspoon cooking oil. • Flip quesadillas. Cook until other side is golden and cheese melts, 1-2 minutes.
• Transfer quesadillas to a cutting board. Halve quesadillas. • Top with pico de gallo, and enjoy!