Blue Corn Quesadillas with Ancho Adobo Chicken and Roasted Pear

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pear and onion on a small sheet pan, toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper. Roast for 15 to 18 minutes, stirring halfway through, until the pear is tender and the onion is lightly golden.

2. 2

   Meanwhile, place the dried ancho chile in a bowl with 60 ml (1/4 cup) hot water and soak for 10 minutes until softened.

3. 3

   Blend the soaked ancho chile with the tomato, garlic, apple cider vinegar, honey, ground cumin, dried oregano, smoked paprika, 3 g (1/2 tsp) salt, and a little black pepper until you have a thick adobo. If needed, add 1 or 2 extra tablespoons of water to help it blend.

4. 4

   Heat a skillet over medium heat with 5 ml (1 tsp) olive oil. Add the adobo and cook for 3 to 4 minutes, stirring, until it darkens slightly and smells fragrant.

5. 5

   Add the shredded chicken breast to the adobo and cook for 3 more minutes so it is well coated. Taste and adjust with a little more salt if needed. Remove from the heat.

6. 6

   For the sauce, mix or blend the plain thick yogurt with the fresh cilantro, lime juice, and a pinch of salt until smooth and pale green. Chill until ready to serve.

7. 7

   Heat a comal or large skillet over medium heat. Place one blue corn tortilla on the surface, add a light layer of Oaxaca cheese, a portion of adobo chicken, and some of the roasted pear and onion mixture. Finish with a bit more cheese and fold the tortilla over.

8. 8

   Cook each quesadilla for 2 to 3 minutes per side, pressing gently, until the tortilla is lightly browned in spots and the cheese is melted. Repeat with the remaining tortillas.

9. 9

   Serve the quesadillas hot with the yogurt, cilantro, and lime sauce spooned over or on the side.

10. 10

    If you want to keep them warm while finishing the batch, place them on a tray in the oven at 95 °C / 200 °F for up to 10 minutes.