Chicken Quesadillas With Roasted Red Peppers and Spinach

  To make: 20 minutes

  To cook: 10 minutes

  To grill: 5 minutes

  

  We’ve taken a grilled version of this peppery chicken and moved it indoors. The roasted red peppers and blanched spinach add flavor and flair. For even more of both, serve with mango salsa that has been laced with cardamom and jalapeno chili pepper. Recipes adapted from “Quesadillas,” by Steven and Katherine Ramsland (Prima, 1997).

  

  4 boneless, skinless chicken breast halves (about 4 ounces each)

  2 to 3 tablespoons extra-virgin olive oil

  2 to 3 tablespoons freshly ground black pepper

  12 ounces fresh spinach (about 4 1/2 cups), firm stems removed

  8 (8- to 10-inch) flour tortillas

  3 cups shredded Monterey Jack cheese (about 12 ounces)

  2 cups chopped roasted red bell peppers (2 to 3 peppers), stemmed, seeded and diced (see Note)

  1/2 cup chopped scallions, white and tender green parts

  1 cup Mango Salsa (recipe below)

  

  Brush both sides of each chicken breast half with the oil and coat with the pepper, patting lightly so it sticks. Place a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side or until golden. Set aside to cool before shredding into bite-size pieces.

  Meanwhile, bring a large pot of water to a boil, add the spinach and blanch it for 1 61/27 minutes. Drain through a colander and rinse with cold water. Using your hands, squeeze as much moisture out of it as you can. Chop coarsely and set aside.

  Place 4 of the tortillas on a work surface. Using half of the cheese, scatter it evenly on each of the tortillas. Layer the shredded chicken on the cheese, followed by the roasted red bell peppers, spinach and scallions. Top with the remaining cheese. Place a tortilla on each one and press down lightly.

  In a large pan, griddle or grill pan over medium heat, cook each quesadilla for 2 to 3 minutes per side or until it lightly browns and the cheese melts. Transfer to a work surface and cut into 6 to 8 wedges. Serve with Mango Salsa. (See recipe below.)

  Note: To roast a bell pepper, place it on a piece of aluminum foil positioned about 4 inches from the broiler element. Turn every few minutes until the skin is charred on all sides. Place the charred pepper in a bowl, cover with plastic wrap and let it sit for 15 minutes. Remove the charred skin; it will slip right off.

  Makes 4 quesadillas; 4 to 6 servings.

  Per serving (based on 6): 486 calories, 37 g protein, 25 g carbohydrates, 26 g fat, 94 mg cholesterol, 13 g saturated fat, 693 mg sodium, 7 g fiber.

  

  Mango Salsa

  

  1 large mango, peeled, seeded and diced

  1 jalapeno chile pepper, roasted, peeled, seeds and stem removed, and minced (see Note)

  Juice from 1 lime (about 2 tablespoons)

  1 tablespoon minced cilantro

  1 tablespoon extra-virgin olive oil

  Sea salt

  Freshly ground black pepper

  Crushed cardamom seeds

  To make: 15 minutes

  

  In a medium bowl, gently toss the mango, jalapeno chile pepper, lime juice, cilantro and oil. Add a pinch each of the salt, pepper and cardamom and stir to combine.

  Note: To roast a jalapeno chile pepper, place it on a piece of aluminum foil positioned about 4 inches from the broiler element. Turn every few minutes until the skin is charred on all sides. Place the charred pepper in a bowl, cover with plastic wrap and let it sit for 15 minutes. Remove the charred skin; it will slip right off. Makes 1 cup.

  Per tablespoon serving: 17 calories, 0 g protein, 2 g carbohydrates, 1 g fat, 0mg cholesterol, 0 g saturated fat, 15 mg sodium, 0g fiber.