The Villages - September 2009 - (Page 52)

Chicken Quesadillas with Tomatillo Salsa by Kelly Deveney and Sabrina Rose 1 pound boneless and skinless chicken breast 1 package 8 Quesadilla wraps 1 ounce butter, melted 1/4 cup vegetable oil 8 ounces Italian dressing 2 cups shredded pepper jack cheese 1 tomato, diced small 1 green bell pepper, diced small 1/2 yellow onion, diced small Preheat oven to 350ºF. Cut chicken breast into thin strips. Mix together an 1 ounce of melted butter, 1/4 cup of oil, and 8 ounces of Italian dressing. Turn stove on to medium. Place one tablespoon of vegetable oil in a sautéing pan. Place chicken breast cuts into pan and baste with the dressing mixture. When bottom side is golden brown, flip chicken and baste the other side. Once fully cooked, baste chicken one more time, then remove the pan from heat. Place desired amount of chicken cuts on wrap, along with tomatoes, peppers, onions and pepper jack cheese. Roll wrap loosely and place on a cookie sheet. Repeat with remaining wraps. Place oven until golden brown (about 7 minutes), or if you’re feeling courageous, place wrap on grill until both sides are light brown. Serve with Tomatillo salsa as an accompaniment. Tomatillo Salsa 1 lb. cleaned Tomatilloes, diced small Juice of two fresh Limes 1/4 cup onion, diced small 3 tablespoons chopped fresh Cilantro 1 tablespoon jalapeños, diced small 1 chopped Roma tomato, diced small Salt and pepper to taste Combine all ingredients and mix together. Allow to chill about 20 minutes. Sabrina Rose uses tongs to lift a quesadilla off the grill to check to see if it is reaching the desired crispness. 86 SEPTEMBER 2009 AUGUST 2009

Table of Contents for the Digital Edition of The Villages - September 2009

The Villages - September 2009
Anticipation Builds for Fall Polo
Loving your New Landscape
Learning the Hula Groove
Sports and Recreation
Brain Exercises
Shopping & Dining Guide
Major Events

The Villages - September 2009