A Spicy Supper With Wolfgang

Oct. 26, 2007 — -- Chef Wolfgang Puck is firing up his skillet and giving you a great idea for a fun fall dinner! Wolfgang is serving up everyone's favorite: quesadillas! And he's adding a spicy twist -- be sure to try out the salsa, too. It's delicious!

BARBECUED CHICKEN AND GREEN CHILE QUESADILLAS

(recipe courtesy Wolfgang Puck)

Yield: Serves 4 as a main course, 6 to 8 as an appetizer

Ingredients:

8 large flour tortillas

1 1/2 tablespoons mayonnaise

2 cups shredded chicken meat (or turkey)

1/2 cup (125 ml) good-quality bottled

tomato-based barbecue sauce

4 scallions, trimmed and thinly sliced

1 whole canned roasted, peeled, and seeded mild green chile, thinly sliced

2 cups (500 ml) shredded cheese such as Monterey Jack, mozzarella, fontina, cheddar, or a mix

2 to 4 tablespoons extra-virgin olive oil

Salsa and guacamole or sliced ripe avocado, for garnish

Directions:

1. Arrange the tortillas on a flat work surface and spread a little of the mayonnaise evenly over one side of each tortilla.

2. In a mixing bowl, toss together the turkey or chicken and the barbecue sauce. Turn 4 of the tortillas mayonnaise side down and distribute half of the shredded cheese evenly over them. Top the cheese with the poultry mixture, then scatter the scallions and chile strips over the chicken and top with the remaining cheese. Place the remaining 4 tortillas on top, mayonnaise side up.

3. Preheat a double-sided countertop electric grill or an electric panini maker; or preheat a large, heavy skillet or griddle over medium heat. If using the skillet or griddle, add a little of the olive oil.

4. Transfer as many assembled quesadillas to the hot double-sided grill or panini maker as will fit comfortably side by side; close the lid and cook until the tortillas have turned golden brown and the cheese has melted, 2 to 3 minutes total. (If using a skillet or griddle, cook until the bottom is brown, 2 to 3 minutes. Then, carefully slide the quesadilla out onto a plate; invert another plate over it and, holding the plates securely together, flip them over; and slide the quesadilla back to cook on the other side.)

5. Transfer the cooked quesadilla to a platter, cover with foil, and cook those remaining in the same way.

6. To serve, place a quesadilla on a cutting board and, with a large, sharp knife, press down across its diameter 3 times to cut 6 equal wedges. Slide onto a plate or platter and serve immediately, passing salsa and guacamole or avocado separately for each person to garnish the quesadillas to taste.

SPICY SALSA

(recipe courtesy Wolfgang Puck)

Ingredients:

1 medium red onion, minced

5 ripe red tomatoes, peeled, seeded and chopped coarsely

5 ripe green tomatoes, peeled, seeded and chopped coarsely

2 jalapeños, seeded and minced finely

2 bunches cilantro, stemmed and chopped

1/3 cup lime juice

Salt and fresh ground pepper

Directions:

Divide the red onion, jalapeños, cilantro and lime juice evenly between two mixing bowls. Add the green tomatoes to one bowl, and the red tomatoes to the other bowl and mix well. Season to taste with salt and pepper.