El Monterey Mexican Grill
Charbroiled Chicken Quesadillas
1/4cup shredded red cabbage
4 green onions, thinly sliced
1/4cup cilantro leaves,
thinly sliced
5 El Monterey* Mexican
Grill Charbroiled Chicken
Quesadillas**
2 Roma tomatoes, chopped
1 large avocado,
peeled and cubed
1 cup shredded cotija cheese
3/4cup heavy cream
1 8-ounce can refried beans
1/2cup red chile/enchilada
sauce–tomato-free
11/2tablespoons
chicken base
1/2teaspoon ground cumin
2 cups shredded
iceberg lettuce
1/2cup shredded
green cabbage
1. Combine cream, beans, chile/enchilada sauce,
chicken base and cumin in a blender. Blend until
creamy. Cook in a saucepan over medium heat,
stirring occasionally, or in the microwave, covered,
for 2 minutes.
2. Mix lettuce, cabbage, green onions and cilantro
in a bowl.
3. Cook quesadillas in a lightly greased pan on
medium heat, flipping frequently with a spatula,
until golden brown. Arrange on a serving plate.
4. Unfold the hot quesadillas enough to spoon
bean sauce onto the chicken and cheese filling;
next add the lettuce mixture, tomatoes and
avocado. Sprinkle with generous amounts of
shredded cheese. Makes 5 servings.
*Brands may vary by region; substitute a similar product.
** 1 (35-ounce) package of El Monterey Mexican Grill
Charbroiled Chicken Quesadillas contains 10 quesadillas.
Eugenia Pulido, Mexico City, Mexico D.F.
FROM THE EMPLOYEE’S KITCHEN
Mishel’s Beef Tinga
1/4pound chorizo
sausage, chopped
1 onion, chopped
1 pound loin of beef,
boiled and shredded
3 pickled chipotle chiles,
chopped, sauce reserved
Salt and pepper
12 tostadas (flat, crisp
corn tortillas)
1. Cook chorizo and onion in a large skillet over
medium heat until the onion is softened and the
sausage is cooked thoroughly.
2. Stir in beef and the chipotles with a bit of the
sauce. Season to taste with salt and pepper.
Arrange on top of tostadas. Makes 6 servings.
