I make quesadillas a lot during the week because they’re quick and easy. Make it a little fancier by using your newly created homemade corn tortillas instead of store-bought. When you poach the chicken, stick a couple of sprigs of cilantro in with the poaching liquid. A quick and easy tomato-chipotle sauce adds smoke and spice to the mix.

Chicken, Kale, and Shallot Quesadillas

Ingredients:

For the Tomato-Chipotle Sauce:

5-6 garlic cloves, unpeeled (very papery outer layers removed)
One 28-ounce can fire-roasted crushed tomatoes (I used Muir Glen brand)
One 7-ounce can chipotle chiles in adobo
1 tablespoon canola or grapeseed oil
Kosher salt
Chicken stock or water (optional)

For the Quesadillas:

1 chicken breast, poached
1 teaspoon chipotle chile powder (or cayenne)
Pinch of salt and freshly ground black pepper
8 ounces fresh mozzarella or queso blanco, cut into thin slices
1/2 bunch lacitano kale, shredded
2 large shallots, thinly sliced
1 teaspoon extra virgin olive oil
6 corn tortillas

Garnish: sour cream or yogurt, fresh cilantro leaves

Serves: 2-3

Special Equipment: food processor

Procedure:

For the Tomato-Chipotle Sauce:

1. Put the garlic cloves in a small, heavy skillet and turn the heat on to medium. Roast the garlic until soft and blackened in spots, turning occasionally (about 15 minutes). Remove from heat and cool.
2. Peel and roughly chop the roasted garlic.
3. In the bowl of a food processor, add the crushed tomatoes, the chipotle chiles in adobo, and the chopped roasted garlic. Puree until smooth.
4. In a large skillet, heat the oil over medium heat. Carefully add the chipotle-tomato purée (careful – it splatters) and simmer for 10-15 minutes, or until the sauce thickens and darkens in color.
5. Taste and correct for seasoning. If too spicy, add a bit of chicken stock or water to dilute.

For the Quesadillas:

1. Shred the poached chicken with your hands and toss with the chipotle chile powder (or cayenne), salt, and a grinding of black pepper. Set aside.
2. In a small saute pan, warm the olive oil over high heat. When hot, but not quite smoking, add the shallot slices. Cook and stir until the shallots are soft and brown in spots, about 5 minutes.  Remove from heat and let cool slightly.
3. Place one tortilla on a work board. Top with slices of cheese, a handful of kale, a few tablespoons of chicken, and the sauteed shallots. Top with another corn tortilla.
4. Heat a large skillet or griddle over high heat. Carefully place the quesadilla on the griddle and cook until the cheese begins to melt and the bottom tortilla starts to become a bit crispy. Turn the quesadilla over and cook on the other side until the cheese is completely melted.
5. Remove from heat and cut into wedges. Cook the remaining quesadillas in the same manner. Serve hot.