Smokey Quesadillas
Ingredients
4 Pheasant breasts or 2 chicken breasts
1/2 cup Onion, chopped
2 Garlic cloves, minced
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Sugar
2 Green Onions, chopped
2-3 Chipotle peppers, chopped
1 tsp Adobo sauce
1/2 cup Salsa
1/2 -1 cup Tomatoes, chopped
8 oz Monterrey Jack cheese, shredded
Salt and pepper
1/4 cup Cilantro, chopped
5, 10" soft tortillas
Preparation
Put pheasant or chicken in a pan with cold water (enough to cover your meat) and put lid on top. Simmer on low heat (don't boil) until cooked, 7-10 minutes. Let it cool, drain, shred the meat and set aside.
Heat some oil in a skillet. Saute onion until soft. Add garlic, cumin, sugar, coriander, chipotle peppers, adobo sauce, tomatoes, and salsa. Cook until thickened, about 5 minutes, then remove from heat.
Stir in the shredded meat, green onions, cilantro and cheese. Add salt and pepper to taste and set aside.
Preheat oven to 400. Divide filling among tortillas. Spread on half and fold over. Place on a baking sheet and heat in the oven until the cheese melts (around 5 minutes). Garnish with favorite toppings.
