Chili’s Quesadilla Explosion Salad Recipe


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1 cup Citrus Balsamic Vinaigrette (recipe follows)
1 cup Chipotle Ranch Dressing (recipe follows)
2 cups cooked Fajita-marinated chicken (recipe follows)
Tortilla Strips (recipe follows)
1 large bag salad greens or red tipped lettuce (8 cups mixed lettuce)
2 Tablespoons minced fresh cilantro leaves
3 large tomatoes, diced
1 (15 oz) can black beans, drained
1 (15 oz) can Green Giant Mexicorn, drained
1 (4 oz) can diced Ortega green chiles (optional)
1 (8 oz) package Avo Classic guacamole
1 1/2 cups shredded cheese use half Cheddar and half Monterey Jack cheese (3/4 cup each)
Salt and pepper (optional, to taste)


Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate.

Prepare marinade and let chicken marinade at least 2 hours.

Shortly before serving assemble salad:
Cook marinated chicken as directed.

Prepare the tortilla strips.

Wash salad greens and place in a large bowl. Dice tomatoes and add to salad greens. Salt and pepper to taste.

Drain the black beans and Mexicorn. If using mix the diced green chilies with the Mexicorn.

Add beans and corn to salad greens. Add the shredded cheeses. Add cooled diced chicken pieces. Toss with desired amount of the Citrus Balsamic Vinaigrette Toss in the tortilla strips, saving a large handful for the top. Toss gently to mix well.

Add deep fried tortilla strips to the salad immediately before serving so that they stay crisp.

Serve with guacamole and Chipotle Ranch Dressing

CITRUS BALSAMIC VINAIGRETTE

1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/2 teaspoon orange zest
pinch of ground nutmeg

Whisk ingredients in a pan over medium-high heat just until the sugar has melted. Refrigerate until ready to use

CHIPOTLE RANCH DRESSING

1 cup sour cream
1/2 cup buttermilk
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh basil
2 teaspoons chopped canned chipotle pepper
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Mix all the ingredients together in a bowl and adjust seasoning with salt and pepper if needed. Chill.

FAJITA MARINATED CHICKEN

2 boneless skinless chicken breasts
FOR THE MARINADE:*
1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke (optional)
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
dash onion powder

Combine all of the ingredients for the marinade in a small bowl. Pour marinade into resealable plastic bag with chicken breast and let marinate at least 2 hours.

WHEN READY TO COOK:
Preheat barbecue or stove top grill. Grill meat over medium to medium high for 4-5 minutes on each side, until done. Dice cooked chicken into bite sized pieces.

TORTILLA STRIPS
8 corn tortillas
oil (for frying)
salt

Cut a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips.

Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.
*TACO BELL CHICKEN FAJITA MIX
“Here is another “Super Secret” recipe, if you prefer for your Fajita Marinated Chicken.”

DRY INGREDIENTS:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
WET INGREDIENTS:
2 tablespoons oil
1/4 cup lime juice
1/3 cup water

Combine all of the dry ingredients in a small bowl. Add oil, lime juice and 1/3 cup water to mix ingredients for marinade.


 

Photo credit: http://www.chilis.com.tw/en/menu-salads.php