For Barbecue Sauce: In small saucepan, combine all ingredients except 1/2 cup whole raisins; cover, heat and simmer for 30 minutes. Cool; turn into blender or food processor and process until smooth. Return to saucepan; stir in whole raisins. heat and simmer for 5 minutes more. Set aside.
For Quesadillas: Preheat oven to 375°F. In nonstick skillet over medium-high heat, heat olive oil and sauté onion, pepper, garlic and oregano for 5 mintues or until tender. Season to taste with salt and pepper. Transfer to oven and roast, stirring often, for about 30 minutes; set aside. Meanwhile, combine shredded chicken with 2/3 cup Barbecue Sauce and fold in cilantro. Set aside.
To serve, arrange 2 tortillas on clean work surface and arrange 2 slices jack cheese on each. Spread each with 1/4 cup sautéed onion mixture, and then, spread each with 1/4 cup chicken mixture and 1/4 cup shredded chese blend. Arrange one remaining tortilla on top of each and sauté in small amount of oil in a nonsitck pan, turning once, until evenly browned on all sides. Remove from pan and cut each quesadilla into 6 wedges. Arrange on warmed individual serving plates; drizzle with crema and sprinkle with green onions. Serve hot with remaining Barbecue Sauce for dipping.
Chef’s Notes:
1. Commercially prepared California raisin paste is available from foodserive and industrial suppliers. To make your own raisin paste, grind or process in a food processor, whole California raisins equal to twice the amount of raisin paste required (2 cups for 1 cup of paste) until finely chopped and smooth.
2. Look for canned chipotle chilies with sauce.
3. Mexican Crema is available at many ethnic markets specializing in Mexican foods or you can make your own by whisking 1 cup of heavy cream with 1 cup sour cream and 1 teaspoon salt until well combined. Then, cover and let stand at room temperature for 3 hours. Store in refrigerator until needed or until expiration date of sour cream used. Warm to room temperature befoer serving.
Ingredients
Barbecue Sauce
- 1 Cup prepared barbecue sauce
- 1 Cup California raisin paste*
- 1 Cup husked and chopped tomatillos
- 3 Tablespoons fresh lime juice
- 3 Tablespoons water
- 2 Tablespoons chopped onion
- of ground cinnamon
- 1 canned chipotle chili with sauce, minced; to taste
- 1 Cup California natural raisins
Procedure
Quesadillas
- 4 Teaspoons olive oil
- 2 medium red onion, cut in julienne strips
- 2 poblano pepper, seeded, stemmed and cut in julienne strips
- 2 Teaspoons finely chopped garlic
- 1 Teaspoon Mexican oregano leaf, crumbled
- Salt and pepper; to taste
- 8 Ounces roasted skinless chicken breasts, shredded into 2-inch strips
- 2 Cups Chipotle Grilling Barbecue Sauce (above)
- 3 Tablespoons fresh cilantro leaves
- 4 (8-inch) whole wheat tortillas
- 4 slices pepper jack cheese, each about 5-inches square
- 1 Cup shredded Mexican cheese blend
- 2 Cups (5 ounces) Mexican Crema*
- 1 Cup sliced green onions
- 1 Cup California natural raisins