Chicken Quesadillas Courtesy Of: Cilantros, Del Mar, CA Chicken Quesadillas 24 servings 3 oz SYSCO Natural cilantro leaves 3 oz SYSCO Natural Serrano chiles, seeded 3/4 oz SYSCO Imperial garlic cloves, peeled 1/3 cup SYSCO Suprema International extra virgin Italian olive oil Pinch SYSCO Brand coarse salt, to taste 3 lbs SYSCO Imperial chicken tenderloins 6 oz. each SYSCO International oyster and SYSCO Brand Fresh shitake mushrooms, coarsely chopped 1 lb, 2 oz SYSCO Imperial Monterey Jack cheese, shredded 6 oz Goat cheese, crumbled 24 SYSCO Classic flour tortillas, 7-inch rounds 3 cups Roasted Pepper Salsa* (Recipe follows) 1. Combine cilantro, chilies, garlic and oil in blender. Blend until light green and liquefied, adding a little water if necessary. Season with salt; pour mixture over chicken tenders. Toss to mix chicken thoroughly with marinade. Refrigerate at least 2 hrs.
2. Sauté mushrooms until softened. Combine cheeses in bowl; stir to mix. Broil marinated chicken 5 to 7 minutes until done. Cut into 1/2-inch pieces. Set aside.
3. For each serving, heat a tortilla in non-stick skillet; turn tortilla and fill one side with 2 oz. chicken, 1-1/2 oz. cheese mixture, 1 oz. salsa and 1/2 oz. cooked mushrooms. Fold tortilla in half over filling. Remove from skillet; let rest a minute before cutting in half or quarters to serve.
4. Roasted Pepper Salsa: Roast 2 medium-size ripe tomatoes, and 2 each red, green and yellow bell peppers until skins are blackened. Peel, core, seed and dice. Salt and pepper to taste; stir until mixed.