Yield: 12 servings.
Chipotle Pepper and Citrus Marinated Chicken:
4¼ lb. Tyson® Cut & Ready™ 100% All-Natural™ Thigh Pieces, Uncooked, Marinated
½ cup clarified butter, warm
½ cup fresh lime juice
½ cup fresh orange juice
¼ cup ground chipotle pepper
1½ tsp. kosher salt
Smoky Chipotle Lime Crema:
3 cups Mexican crema or creme fraiche
6 Tbsp. chipotle peppers in adobo, pureed
2 Tbsp. fresh lime juice
12 Mexican Original® White Original Wraps®Tortillas, 12"
12 cups Cheddar-Jack cheese, shredded
1½ cups black beans, drained
1½ cups Tyson® Fully Cooked large Bacon Pieces, Thick
3 cups pico de gallo, commercially prepared
Cover chicken thigh pieces completely and slack in cooler between 32°F and 36°F prior to use.
For marinated chicken: Combine butter, lime juice, orange juice, chipotle pepper and salt in a bowl. Whisk to blend. Add chicken thigh pieces and toss to evenly coat. Char-grill seasoned chicken on a preheated open-flame grill set to medium-high for 3-5 minutes on each side, or until internal temperature reaches 165°F. Transfer to another container. Cover and hold hot above 135°F.
For smoky chipotle lime crema: Combine crema, chipotle pepper and lime juice in a bowl. Whisk to blend. Cover and hold at or below 40°F.
To assemble single serving: Place 1 flour tortilla wrap on a flat work surface. Layer 1½ oz. of Cheddar-Jack cheese and ¾ oz. black beans over half of the wrap. Diagonal-slice 4 oz. of chicken (see recipe) and arrange over the beans). Top with ½-oz. bacon, 2 oz. pico de gallo, and 1½ oz. additional cheese. Fold to close (half-moon style).
Using a long spatula, place folded quesadilla on preheated open flame grill set to low; grill for 2-2½ minutes on each side or until cheese is melted. Cut into four wedges. Serve with 2¼ oz. of reserved smoky chipotle lime crema (see recipe) portioned in a ramekin.
