J Bar Grilled Apple and Roasted Red Pepper Quesadilla with Toasted Pepitos, White Cheddar and Blackened Tomatillo Salsa
Quesadilla
Ingredients:
5 ea. - Granny Smith Apples (cored, peeled and sliced lengthwise. Grilled
and tossed with chipolte cinnamon butter.)
5 ea. - Roasted Red Peppers (roasted, seeded and cut julianne)
2 pounds - Grated White Cheddar
1 pound - Toasted Pepitos
Chipole Cinnamon Butter
Ingredients:
3 oz - Softened Butter
1 oz - Lime Juice
1 oz - Orange Juice
½ Tsp - Cinnamon Powder
1/8 Tsp Chipolte, chopped
Instructions:
1. Combine all ingredients.
Tomatillo Salsa
Ingredients:
5 pounds - Tomatilla (husked and washed)
1 Cup - Whole Garlic Cloves
5 ea. - Serrano Peppers
2 ea. - Yellow Onion (rough cut)
Instructions:
1. Toss above ingredients with oil and salt and pepper.
2. Blacken under broiler and cool.
3. Pulse in blender until well combined, but with a few chunks remaining.
4. Mix with a puree of 5 bunches of cilantro and 1 cup of fresh lime juice.
5. Season and refrigerate.
For Pick Up:
Fill one half of an 8” flour tortilla with:
3 slices of grilled apple
2 oz red pepper
1 oz toasted pepitos
1 cup white cheddar
Grill each side just to make grill marks then finish in oven to melt cheese.
Cut into 1/4ths
Garnish with blackened tomatillo salsa.
