Cumin-crusted Chicken Cheddar Quesadillas W/ Basil Sour Cream

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pinch cayenne pepper
• 4 chicken breasts, skinless, boneless (about 1 1/2 pounds)
• 2 tablespoons unsalted butter
• 2 portabello mushroom caps, cleaned and thinly sliced
• 1 small red onion, thinly sliced, salt and pepper, to taste
• 1 cup basil leaves, loosely packed
• 2 garlic cloves
• salt and pepper, to taste
• 2 cups sour cream
• 6 (12 inch) flour tortillas
• 3/4 lb cheddar cheese, grated

Recipe

• 1 for chicken: in a small bowl, combine cumin, salt, pepper and cayenne. rub chicken breasts with spice mixture. grill chicken 6 minutes on each side or until tender. remove from heat and thinly slice; set aside.
• 2 for sautéed mushrooms: heat butter in a sauté pan over medium heat. add sliced mushrooms and onions. season to taste with salt and pepper. cook until mushrooms are soft. remove from heat and set aside.
• 3 for basil sour cream: combine basil, garlic, salt and pepper in a food processor. process until pureed. mix into sour cream. set aside.
• 4 to assemble quesadillas: pre-heat grill or griddle to 375 degrees fahrenheit. place tortillas on a flat surface. generously sprinkle cheese onto one half of each tortilla. combine chicken and mushrooms; divide evenly on top of the cheese. sprinkle cheese on top of the chicken and mushroom mixture. season to taste with salt and pepper.
• 5 fold each tortilla in half (creating a half circle shaped quesadilla). cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. flip tortilla and repeat about 4-6 minutes. remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. serve with basil sour cream.