Review: Lemon-Rosemary Chicken Quesadilla; June 2001

[CHRIST1NE]

While I thought the Lemon-Rosemary Quesadilla was excellent, I thought the dressing was a little bland compared to other dressing CL has done. I will not make the salad portion again.

The filling made 2 nicely filled quesadilla. I used rotisserie chicken breasts. I also used 1% cottage cheese instead of the FF that was called for.

Next time, I think I'll try the quesadilla with a chicken ceasar salad. I have visions of eating it on the deck with a nice glass of wine!

[jiggie]

Can you please post this recipe? I havent received my June issue yet, believe it or not! Thanks!

[valchemist]

Here it is...

I will post the vinaigrette recipe too.


* Exported from MasterCook *

Lemon-Rosemary Chicken Quesadilla Salad With Shallot-Mustard

Recipe By :Cooking Light Magazine. June 2001. Page: 180.
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vinaigrette:
3 tablespoons Dijon-Lemon Vinaigrette
2 teaspoons minced shallots
1 teaspoon Dijon mustard
1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
Quesadillas:
1/4 cup (2 ounces) goat cheese, softened
2 tablespoons fat-free cottage cheese
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon chopped fresh or 1/8 teaspoon dried
rosemary
1/4 teaspoon freshly ground black pepper
4 fat-free flour tortillas (8-inch)
2 cups chopped roasted skinless, boneless
chicken breasts (about 2 breasts)
Cooking spray
Remaining ingredient:
8 cups gourmet salad greens

Directions.
The Dijon-Lemon Vinaigrette recipe can be found in the June 2001 issue.

1. To prepare the vinaigrette, combine the first 6 ingredients, and stir with a whisk. Set aside.

2. To prepare the quesadillas, combine the goat cheese and the next 5 ingredients (goat cheese through 1/4 teaspoon black pepper) in a small bowl. Spread 2 tablespoons of the goat cheese mixture evenly over each tortilla. Arrange 1 cup chopped chicken over the goat cheese mixture on each of 2 tortillas, and top with the remaining tortillas.

3. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook the quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the skillet, and cut each quesadilla into 8 wedges. Combine the vinaigrette with the salad greens, and toss well. Arrange 2 cups salad on each of 4 plates, and top each serving with 4 quesadilla wedges. Yield: 4 servings.



* Exported from MasterCook *

Dijon-Lemon Vinaigrette

Recipe By :Cooking Light Magazine. June 2001. Page: 178.
Serving Size : 10 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable broth or water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt

Directions.
This is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.

1. Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator. Yield: 2/3 cup (serving size: 1 tablespoon).

[Peggy]

Made this recipe tonight and thought it was great! I liked the salad part and found the dressing to be quite flavorful. (Once again, individual tastes vary so much!) My daughter thought the dressing was too tart. I really liked the quesadillas...normally, not a big fan of goat cheese but the filling was quite good. The salad portion of the recipe complimented the chicken quesadillas nicely. Great light, cool meal for the hot summer days.

Peggy