Smoked Chicken and Mole Rojo Quesadilla
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 30.00 | oz | chicken breast halves, hot-smoked, cut into bite sized pieces (recipe follows) |
| 20.00 | floz | Knorr Ready-To-Use Mole Sauce 4 x 0.5 GA Rojo |
| 20.00 | pc | Tortilla, plain flour, 8-inches each |
| 7.00 | oz | Cheese, Monterey Jack |
| 1.50 | oz | Green Onion , finely chopped |
| SMOKED CHICKEN BREAST: | ||
| 4.00 | pc | chicken breast , 8-oz. each |
| Basic Poultry Brine: | ||
| 1.00 | lb | Sugar, light brown |
| 12.00 | oz | Salt, Iodized |
| 12.00 | Peppercorns, black , cracked | |
| 12.00 | x | Juniper berries , cracked |
| 0.50 | tsp | Thyme , dried |
| 1.00 | gal | Water , warm |
Preparation
Prepare Smoked Chicken Breast:
1. Trim any excess fat from the chicken breasts.
2. Stir together the sugar, salt, peppercorns, juniper berries, and thyme. Add the water and bring mixture to a boil, and stir until dry ingredients are dissolved. Remove from heat and allow the brine to cool completely.
3. Weigh the chicken breasts individually and inject each with brine equal to 10% of its weight. Place in a deep plastic or stainless steel container. Pour enough brine over the chicken breasts to submerge them. Use a plate or plastic wrap to keep them completely below the surface. Refrigerate the chicken and allow to cure for 12 hours.
4. Rinse the chicken breasts in cool water and soak in fresh water for 1 hour; blot dry. Air dry, uncovered, under refrigeration for at least 8 hours.
5. Hot smoke at 185 degrees Fahrenheit to an internal temperature of 165 degrees.
6. Cool the chicken breasts completely before serving.
Assembly:
1. Combine the shredded chicken adn mole rojo in a mixing bowl.
2. To assemble the quesadillas, divide the chicken mixture evenly among 10 tortillas. Top each quesadilla with cheese and green onions. Cover with the remaining tortilla.
3. Place 1 quesadilla in a large, heated saute pan or arrange several onto a preheated griddle. Cook over medium heat unti browned on both sides, making sure the cheese has melted in the middle before removing from the heat. Repeat with the remaining tortillas.
4. Slice tortillas and serve.
