Chipotle Lime Butter Chicken with Local Pimento Cheese Quesadilla, Local Greens & Charred Corn Salsa
Local Twist on a Summer Favorite.
1. Preheat your grill so it’s nice and hot.
2. Season Local chicken breast with adobo seasoning & Salt and Pepper.
3. Place 4oz Local Butter in a grill safe dish.
4. Put butter on the grill on top shelf or not on direct flame to soften the butter.
5. Shuck Local Corn and rub on a high temp oil such as avocado & Salt and Pepper
6. Grill corn till cornels plump and slightly char, set aside to cool
7. For the Salsa- Cut Corn off Cob + Dice locally grown Red Tomatoes + Dice ½ Red Onion + 1 Whole Roasted Serrano pepper (See Footnote) + 15 sprigs Cilantro + juice of ½ a lime into bowl Season with Salt & Pepper and Adobo seasoning. Toss until everything is coated and incorporated. Set aside to let flavors mingle.
8. For Chipotle Lime Butter - Take 4 oz soft butter + 3 Tablespoon canned Chipotle Peppers +Zest ½ lime + ½ lime Juice + 1 Tablespoon chive + Salt & Pepper
9. Grill Chicken to 165 internal temperature appx 9-12, flipping halfway. As the chicken is on the grill, brush the chicken breast with the Chipotle lime butter.
10.Make Quesadillas with 1 Local ETC flour tortilla; cover with In the Curious Kitchen Handmade Pimento Cheese then cover with another tortilla.
11.Grill Quesadillas till bubbly only a couple of Minutes
12.Dress Local Greens with the other Half of lime, a nice olive oil and salt & Pepper and a dab of Dijon mustard in a mason jar and shake.
Looking for a vegetarian dish?? You can substitute Green and Yellow Zucchini sliced lengthwise, stem to stem.
Footnote - Hot or mild Salsa? After roasting your whole serrano pepper in a cast iron skillet or open flame take the seeds and ribs OUT for a mild salsa.