Whip up this Tex-Mex classic as a perfect appetizer on those hot pool days! Complete with accompanying dips, courtesty of the Nile Ritz-Carlton’s Aqua Pool Lounge.
Braised Chicken Breast
Ingredients:
2 chicken breasts
1 carrot, diced
1 onion, roughly chopped
2 stalks of celery, chopped
1 leek, roughly chopped
2 cups beef jus
2 cups chicken stock
1 sprig thyme
1 sprig rosemary
1 tomato
1 garlic clove
Preparation:
Season the chicken with salt, pepper, rosemary, thyme and garlic. Roast all vegetables and deglaze with jus and stock, then add the chicken and bring the jus to the boil. Reduce heat to a simmer and cook for 2 hours covered with aluminium foil. Allow to cool before chopping.
Quesadillas
Ingredients:
160 g cooked chicken breast
20 g aged Cheddar cheese
20 g Gouda cheese
20 g Emmental cheese
Zest of 1 lemon
2 g coriander, chopped
2 g scallion, chopped
Salt and pepper to taste
2 wedges seedless lime
Wheat tortilla 12”
50 g guacamole
40 g Pico de Gallo
Preparation:
Mix the chicken and grated cheeses. Then mix the scallion and coriander with the cheese and chicken mixture before seasoning with salt, pepper and lemon zest. Using a little clarified butter put the tortilla on a flat top grill or large frying pan. Spread the chicken mixture on top. Roll the quesadilla over and ensure that it is golden brown on all sides. Cut into sections. Serve with Pico de Gallo, guacamole and lime wedges.
Guacamole
Ingredients:
1 avocado
Juice of 1 lime
2 g salt
1 g pepper
2 g cilantro, chopped
Preparation:
Crush the avocado; squeeze the lime-juice and season with salt, pepper and olive oil.
Add the chopped cilantro just before serving.
Pico De Gallo
Ingredients:
1 onion
2 tomato
1 garlic clove
Juice of 1 lime
2 table spoons olive oil
2 g salt
1 g pepper
2 g coriander leaves only, diced
Preparation:
Cut the onion and de-seeded tomato in half cm cubes. Chop the garlic and coriander very fine. Mix all ingredients and season with salt, pepper and lime-juice. Finally add the olive oil.
