Cinco de Mayo, or Fifth of May (Friday), which commemorates Mexico”™s victory over the Second French Empire in the Battle of Puebla in 1862, is as much a festive time in the United States, if not more. Could it be the food and the beverages?
Quesadillas are sure to be on the table tomorrow. Chef David Cingari of the Cingari Family of 12 Shoprites in Fairfield County offers his take on a dish that is sure to rouse the troops in your house:
Chipotle chicken, black bean and corn quesadilla”¯
Ingredients:
12 ounces chicken-pulled roasted thighs
7 and 1/4 ounces black beans, drained
3 ounces fresh or frozen corn
12 ounces shredded cheddar or Monterey Jack and cheddar cheese
3/4 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon granulated onion
3/4 ounce chipotle peppers in adobo sauce, chopped
1 and 1/2 teaspoons granulated garlic
1 and 1/2 tablespoons cilantro chopped
½ tablespoon kosher salt
4 each 12-inch flour tortillas
Sour cream and salsa
”¯”¯”¯”¯Directions:
- Cook, pull (skin and shred) and chill chicken.
- Combine chicken, beans, corn, cheese, chili powder, cumin, onion, chipotle, garlic, cilantro and salt in a mixing bowl and mix by hand very well.”¯ Let sit for 30 minutes in the fridge.
- Place 6 to 8 ounces of mix on one half the tortilla. Fold tortilla in half and press down with hands to spread all ingredients close to the edges.”¯”¯
- Cook on a lightly oiled griddle top or cast-iron skillet on medium heat for about 5 minutes per side until outside is crispy and inside is melted. (You can do this on a preheated cookie sheet as well in a 375-degree oven.)
- Slice into 3 pieces and serve with sour cream and salsa.
