|2 servings||calories per servings 770||protein serving 55 g||carbs per serving 63 g||total fat per serving 40 g|
Chef Council was inspired by a Nashville specialty known as “hot chicken” when she created this dish for us. While this quesadilla doesn't have all the sweat-inducing spice of the Tennessee version, it does bring some heat. Two of our favorite summer veggies, squash and corn, round out the meal and make a fresh and sweet complement to the spicy quesadillas.
|Nutrition Facts||/ Per Serving|
|Total Fat||40 g|
|Saturated Fat||15 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||13 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||7 g|
Please read entire recipe before beginning.
In a small bowl, combine paprika, sugar, red pepper flakes and 1/2 teaspoon PeachDish salt. Season chicken on all sides with paprika mixture.
Place a large skillet over medium high heat and add cooking oil. Add chicken and cook about 3 minutes on the first side; flip and cook about 2 minutes more, or until flesh is opaque all the way through and juices run clear. Set aside to cool.
Prepare your mise en place: Remove stem from tomato and chop. Peel and mince garlic. Remove stem and dice zucchini. Remove husks and silk from corn, place each ear on a cutting board and, using a large sharp knife, cut kernels away from ear. Remove stem and seeds, and dice pepper. Pick and chop parsley leaves. Slice cooked chicken breasts thinly against the grain.
Place tortillas on a flat surface. Divide chicken, tomatoes mozzarella and feta evenly among the tortillas, placing on one half. Fold the other half of each tortilla over toppings, pressing gently.
Return skillet to medium heat, add butter and 1 tablespoon olive oil. Add garlic and sauté about 2 minutes. Add zucchini, corn, sweet pepper and remaining 1/2 teaspoon PeachDish salt, and cook 5-6 minutes, stirring occasionally. Remove skillet from heat, and stir in parsley.
Warm 1 tablespoon olive oil in a large skillet. Cook 2 quesadillas over medium heat 2-3 minutes, or until golden brown. Flip and cook 2-3 minutes on second side. Remove from skillet and repeat process with the remaining 2 quesadillas.
Cut quesadillas into wedges and serve over corn stir-fry. Enjoy!
Erika is the seasoned and passionate voice behind Southern Soufflé. As a native of the South—North Carolina, Louisiana, and then Georgia—she can be considered an expert in the ways of Southern cooking. Learning the art of making the perfect biscuit as a child, Erika was always a natural in the kitchen. She continued her culinary journey in college when she decided to serve comfort food out of her dorm room where she was given the name that would later inspire her blog, Southern Souffle. Her recipes range anywhere from traditional Southern soul foods to delicious twists on the well-known classics. We love Erika’s style of cooking by using classic ingredients like bourbon and cane syrup and cooking in a cast iron skillet whenever possible. Whatever Erika makes in the kitchen, we know we can count on her to bring it to her readers honestly and with lots of Southern soul.Learn More...