Post by ardon on Jan 27, 2007 17:20:51 GMT -5
Grilled Pheasant Quesadillas
4 Pheasant Breast, cleaned and cut into strips , marinade in Tequila & Lime Cilantro Marindae.
4 12” Flour Tortillas
½ cup Green Onions, chopped, & sprinkle inside quesadilla
½ cup Cream Cheese Chipotle Sauce
3 tblspn Roasted Red Bell Pepper, Chipotle Aioli
4 tblspn Mango Salsa, top quesadillas
2 tblspn Olive Oil, brush on tortillas
¾ cup Mexican Blend Cheese, pre-shreaded
¼ cup Parmesan Cheese, grated
6 oz Tequila, good stuff
4 oz Melssa’s Lime & Cilantro Marindae
Mix 6 oz of Tequila to 4 oz of Melssa’s Lime & Cilantro Marinade. Marinade pleasant breast for 3 hrs.
Over high heat on gas grill place marinated pleasant breast , grill for 4 minutes on each side. Remove from grill place aside. Cut Breast into strips.
Pre-heat oven on 400 degrees. Brush tortillas on one side. Place tortilla oil side down on large cookie sheet. “Build Quesadillas:” sprinkle fair amount of “Mexican blend shredded cheese first, spoon large amount of “Cream Cheese Chipotle Sauce, place grilled pheasant breast next, than “spoon large amount of “Cream Cheese Chipotle Sauce” with a another fair amount of “Mexican Blend shredded cheese followed by a sprinkle chopped green onion. Place another oiled tortilla with oil side up , sprinkle with parmesan cheese. Bake for 15 minutes or til parmesan cheese starts to brown and shredded cheese melts.
Remove from oven cut into wedges, spoon on “Roasted Red Bell Pepper Chipotle Aioli”, topped with” Mango Salsa”.
Roasted Red Bell Pepper Chipotle Aioli
3 cloves Garlic
1 Roasted Red Bell Pepper, jarred is OK
1 cup Mayonnaise, real , NO Miracle Whip
½ teaspn Chipotle Powder
Salt & Pepper to taste
Combine all ingredients in food processor & blend til smooth
Cream Cheese Chipotle Sauce
2 tblspn Butter
½ cup White Onion, peeled & chopped fine
1 Jalapeno Pepper, seeded, & chopped fine
¼ cup Red Bell Pepper, seeded, chopped fine
½ teaspn dried Oregano
¼ teaspn Ground Cumin
½ teaspn Chipotle Powder
1 cup Milk
5 oz Cream Cheese
1 cup Monterey Jack Cheese, grated
In sauce pan over medium heat, melt butter, add the next 7 ingredients, cook til soft. Add milk, cream cheese, and Monterey cheese. Reduce heat to low and stir til cheese’s are melted. Careful do not burn sauce.
Mango Salsa
5 Spears of Jared Mango
¼ cup Red Onion, peeled and chopped
2 tblspn Cilantro, steams removed and ruff chop
1 teaspn fresh squeezed Lime Juice
1 Jalapeno Pepper, seeded, and chopped fine
¼ cup Red Bell Pepper, seeded and chopped fine
2 tblspn Olive Oil
Salt to taste
Combine all ingredients together, blend well. Serve cold
4 Pheasant Breast, cleaned and cut into strips , marinade in Tequila & Lime Cilantro Marindae.
4 12” Flour Tortillas
½ cup Green Onions, chopped, & sprinkle inside quesadilla
½ cup Cream Cheese Chipotle Sauce
3 tblspn Roasted Red Bell Pepper, Chipotle Aioli
4 tblspn Mango Salsa, top quesadillas
2 tblspn Olive Oil, brush on tortillas
¾ cup Mexican Blend Cheese, pre-shreaded
¼ cup Parmesan Cheese, grated
6 oz Tequila, good stuff
4 oz Melssa’s Lime & Cilantro Marindae
Mix 6 oz of Tequila to 4 oz of Melssa’s Lime & Cilantro Marinade. Marinade pleasant breast for 3 hrs.
Over high heat on gas grill place marinated pleasant breast , grill for 4 minutes on each side. Remove from grill place aside. Cut Breast into strips.
Pre-heat oven on 400 degrees. Brush tortillas on one side. Place tortilla oil side down on large cookie sheet. “Build Quesadillas:” sprinkle fair amount of “Mexican blend shredded cheese first, spoon large amount of “Cream Cheese Chipotle Sauce, place grilled pheasant breast next, than “spoon large amount of “Cream Cheese Chipotle Sauce” with a another fair amount of “Mexican Blend shredded cheese followed by a sprinkle chopped green onion. Place another oiled tortilla with oil side up , sprinkle with parmesan cheese. Bake for 15 minutes or til parmesan cheese starts to brown and shredded cheese melts.
Remove from oven cut into wedges, spoon on “Roasted Red Bell Pepper Chipotle Aioli”, topped with” Mango Salsa”.
Roasted Red Bell Pepper Chipotle Aioli
3 cloves Garlic
1 Roasted Red Bell Pepper, jarred is OK
1 cup Mayonnaise, real , NO Miracle Whip
½ teaspn Chipotle Powder
Salt & Pepper to taste
Combine all ingredients in food processor & blend til smooth
Cream Cheese Chipotle Sauce
2 tblspn Butter
½ cup White Onion, peeled & chopped fine
1 Jalapeno Pepper, seeded, & chopped fine
¼ cup Red Bell Pepper, seeded, chopped fine
½ teaspn dried Oregano
¼ teaspn Ground Cumin
½ teaspn Chipotle Powder
1 cup Milk
5 oz Cream Cheese
1 cup Monterey Jack Cheese, grated
In sauce pan over medium heat, melt butter, add the next 7 ingredients, cook til soft. Add milk, cream cheese, and Monterey cheese. Reduce heat to low and stir til cheese’s are melted. Careful do not burn sauce.
Mango Salsa
5 Spears of Jared Mango
¼ cup Red Onion, peeled and chopped
2 tblspn Cilantro, steams removed and ruff chop
1 teaspn fresh squeezed Lime Juice
1 Jalapeno Pepper, seeded, and chopped fine
¼ cup Red Bell Pepper, seeded and chopped fine
2 tblspn Olive Oil
Salt to taste
Combine all ingredients together, blend well. Serve cold
