Quesadilla Azteca
Nutrition
Calories: 968 kcalCarbohydrates: 32 gProtein: 78 gFat: 64 gSaturated Fat: 35 gCholesterol: 285 mgSodium: 633 mgFiber: 5 gSugar: 8 gVitamin A: 37.25 IUCalcium: 701 mgIron: 8 mg
Ingredients
- 15 whole corn tortilla
- 2 tablespoon corn oil or needed amount for frying
- 12 oz spicy monterey jack cheese
- 6 cups grilled white meat chicken or smoked turkey
- 1 pinch salt
- 2 cups sour cream
- 1 cup heavy cream
- 1 tsp fresh lime juice
Instructions
- Heat the oil to warm in a small skillet. Dip each tortilla briefly to soften. Drain on paper towels.
- On a large cookie sheet, assemble the quesadilla as follows: dip 5 tortillas in the Enchilada Sauce to make a base for the quesadillas. Top each one with about 1/3 cup of the Corn and Black Bean Relish, followed by 1-1/2 oz of cheese and 1 to 1-1/4 cups of diced turkey. Repeat, making another layer of tortillas and filling. Top with a third tortilla, dipped in sauce. Cover loosely with foil and bake in a 350°oven until hot, about 15 - 20 minutes.
- Keep remaining Enchilada Sauce hot.
- To serve, use a large spatula and transfer quesadillas to five dinner plates. Ladle with additional sauce and top with decorative drizzles of Mexican Cream. Top with a handful of Cornfetti and place three mounds of Pico de Gallo around the base.