Recipe Categories
Tex Mexican
Poultry Quesadillas

Kat's Seared Chicken Breasts Squash Quesadillas

2 tbl Extra virgin olive oil
1/2 x Butternut squash, peel and half, core and sliced crosswise into-1/4" slices, (about-3/4lb)
    Salt and pepper, to taste
1 pch Red pepper flakes
4 x Skinless boneless chicken breast halves, (3oz each)
2 tbl Garlic, minced
1/4 tsp Garlic, minced
1 x Lime, cut into -8slices
1 tsp Unsalted butter
1/4 tsp Ground cumin
1 x Lime, the juice
1 x Jalapeno chile pepper, sliced into rounds
8 oz Goat cheese, (chevre)
6 x Flour tortillas, (12-inch diam.)
2 sprg cilantro

 Method :
Accompanied by quesadillas filled with butternut squash and goat cheese. To give the chicken a Mexican edge, she stuffs it with lime slices and garlic, and gives it a dusting of ground cumin. Luncheon.
1. Heat oven to 375F. Drizzle 1 1/2 tablespoons of olive oil in the bottom of a 9 x 13 inch baking dish. Place the squash pieces on top. Season with salt and pepper to taste and a pinch of red pepper flakes. Roast in the oven until fork tender, about 40 minutes. Remove from oven and let cool.
2. Meanwhile prepare the chicken; season each breast with salt and pepper.
Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.)
In a large cast iron skillet over medium heat, melt the butter and 1 teaspoon of olive oil. Place the chicken breasts in the skillet, tender-side up. Add the remaining 1 tablespoon of minced garlic, cumin and the juice from half a lime to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes squeeze the remaining lime half over the chicken and turn.
3. In a large nonstick skillet over medium heat, cook the jalapeno slices for 4 minutes on each side. Remove and set aside. Prepare the 2 quesadillas; crumble 4 ounces of goat cheese on 2 flour tortillas. Place about 10 leaves of cilantro, 8 pieces of the roasted squash and about 4 slices of jalapeno on each tortilla. Cover with another tortilla.
4. Reheat the skillet with the 1 teaspoon of olive oil over medium high heat. Cook each quesadilla until golden in color, about 1 1/2 minutes per side. Slide quesadilla onto a dinner plate; turn plate over and return quesadilla to the pan, uncooked side down. Remove from heat and cut each quesadilla into quarters with kitchen scissors or a knife.
5. Serve one breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs of cilantro.