CHOPPED KITCHEN

Spicy Chicken Quesadillas

with Beet & Orange Salad

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Servings 8-10

A seasonal salad of striped Chioggia beet, juicy orange, and peanuts is a fresh pairing for these zesty quesadillas. Weʼre seasoning the chicken filling with both jalapeño pepper and Mexican spices—balanced by a layer of melty white cheddar. Mexican crema brightened up with lime juice is perfect for dipping.

Ingredients
  • 4 Flour Tortillas
  • 2 Scallions
  • 6 oz Chioggia Beet
  • 1 Jalapeño Pepper
  • 1 Lime
  • 1 Navel Orange
  • 3 Tbsps Roasted Peanuts
  • 2 oz White Cheddar Cheese
  • 1⁄4 cup Mexican Crema
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
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    1 Prepare & cook the beet:

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    Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the beet and cut lengthwise into 1/4-inch wedges. Once the pot of water is boiling, add the beet wedges and cook, uncovered, 22 to 24 minutes, or until tender when pierced with a fork. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Pat dry with paper towels and transfer to a large bowl.

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    2 Prepare the remaining ingredients:

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    While the beet cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Quarter the lime. Grate the cheese on the large side of a box grater. Peel the orange; halve lengthwise, then thinly slice crosswise. To make the lime crema, in a bowl, combine the crema and the juice of 2 lime wedges; season with salt and pepper to taste. Cut out and discard the stem, ribs, and seeds of the pepper; finely chop. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

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    3 Cook & chop the chicken:

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    While the beet continues to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board; when cool enough to handle, roughly chop. Transfer to a medium bowl. Rinse and wipe out the pan.