Colorado Kitchen: Colorado Kale, Chicken & Bacon Quesadillas
Chef Daniel Asher from Root Down shows us how to make Colorado Kale, Chicken & Bacon Quesadillas.
Colorado Kale, Chicken & Bacon Quesadillas
-2 8oz Boulder Natural boneless/skinless chicken breast, marinated (1/2C orange juice/2 Tbslp Olive Oil/1/4C soy sauce/1 Tblsp Dijon), grilled & sliced
-6 slices Tenderbelly Bacon, cooked until crispy & cut into 1" pieces
-2C Hazel Dell cremini mushrooms, sliced & sauteed (olive oil, sea salt & cracked pepper)
-2C shredded white cheddar
-1 bunch Aero Farms organic baby kale, sautéed (olive oil, sea salt, cracked pepper, fresh lemon juice)
-6 Raquelitas Tortillas
-1.5C diced Circle Fresh Farms tomatoes
-1/4C balsamic vinegar
-2 Tblsp organic extra virgin olive oil
-sea salt to taste
-Motherlode Hot Sauce
Setup all Quesadilla components.
on flat griddle warm tortillas, cover with cheese and then chicken, bacon, mushrooms & kale
Fold over and heat until ingredients are warmed, cheese is melted, and tortilla is crispy
remove from heat, garnish with limes, tomato relish, cilantro & Motherlode Hot Sauce!
Acknowledge the beauty of Colorado cuisine & eat slowly :-)AlertMe