Chipotle Chicken Quesadillas with Smashed White Beans and Corn Salsa

Chipotle Chicken Quesadillas with Smashed White Beans and Corn Salsa

Over the years I have been to many foodie conferences heavy on food writing, food photography, pitching your blog and many other helpful and advice filled classes and talks by numerous blogging stars like Ree Drummond, Monica Bhide, David Lebovitz and many more too numerous to mention.

The biggest thing that I have taken away from any of these blogging events is the necessity to "find your own voice" to create a level of success.

 For me I am still searching since here at More Than Burnt Toast I don't concentrate on one type of cuisine or another. My "voice" like my life is eclectic with many influences worldwide. On these pages you will find a hodge podge of different cooking styles from comfort food to gourmet from Greek to Mexican. I have one foot heavily in Mediterranean cuisine but like the melting pot called Canada we are bombarded with dishes from all over the world. You are most likely to be inundated with recipes and anecdotes from my "passion of the moment." For those of you who read this blog you will know that for now that is my upcoming trip to Italy, so, this blog is a little heavy with the Italian vibe. When I first began this blog 5 years ago I had just travelled throughout Greece for 5 weeks so you know what blanketed these pages.

Hence this Mexican inspired dish that was inspired by seasonal corn on the cob. The basic idea came from Roger Mooking of the Food Network. Does that mean that Mexico is on the horizon? There should be a wedding there in the next few years.

Corn Salsa

**Chipotle Chicken Quesadillas with Smashed White Beans and Corns Salsa**Chipotle Chicken

3 boneless chicken breast halves

water

1 chicken bouillon cube 

1 tablespoon vegetable oil

1 onion, diced

3 cloves garlic, chopped

2 chipotle peppers in canned adobo sauce, chopped

2 tablespoons adobo sauce

1/4 cup apple cider vinegar

1 handful parsley, chopped

In a large skillet with a tight-fitting lid place chicken breasts. Cover with 1-inch of water. Add chicken bouillon cube. Cover and bring to a boil; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside. From pan pour off all but 1/4 cup stock.

 In a large cast iron pan over medium heat add oil. Add onions and sauté until golden brown; add garlic and stir.

Add chipotle peppers, adobo sauce and cider vinegar, and 1/4 cup reserved stock; stir until incorporated.

Add shredded chicken and parsley to mixture, stir, season with salt and pepper, remove from heat and set aside.

Smashed White Beans

2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, chopped

1 tablespoon fresh sage, roughly chopped

1 can white beans, drained and rinsed (340 g)

1/2 teaspoon chipotle chili powder

salt and pepper

Heat olive oil in a sauté pan over medium heat, add onions and garlic, cook until tender and translucent.

Add sage, stir to incorporate then add white beans. Cook together until beans are warmed; remove from heat, smash with potato masher or fork.

Season with chipotle chili powder, salt, pepper, set aside.

Corn Salsa

3 cobs corn

1/4 medium red onion, diced

1 small red pepper, seeded and diced

1/2 English cucumber, seeded and diced

1 jalapeno, seeded and diced

1/4 bunch parsley or cilantro, finely chopped

1 teaspoon olive oil

1 small lime, juiced

salt

Husk the corn, removing all of the silk. I place several of the corn husks in the bottom of a large pot with lid, place the cobs on the bed of husks and pour in several inches of water. Turn heat onto high and steam for about 6 - 10 minutes depending on how you like your corn cooked. Do not remove lid!!!! 

Cut kernels off cobs of corn and place in a bowl.

Add remaining ingredients, toss and set aside.

Assembly

1 tablespoon olive oil

1 package soft tortilla shells

1 wheel of Brie, cut into long pieces (8-10 oz)( I used some camgonzola that I had in the fridge which is a milder form of blue cheese)

2 cups aged white cheddar, shredded

Heat olive oil in a cast iron pan or large sauté pan over medium heat.

Place desired combinations of Smashed White Bean, Chipotle Chicken and cheeses on half of tortilla. 

Do not make them too thick.

Fold tortilla over and place in heated pan, flip once crispy and golden, repeat to other side.

Remove from pan and enjoy with Corn Salsa.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.