Chef Bryan Lee Weaver from Redheaded Stranger and Butcher + Bee made a Hatch Chile Chicken Quesadilla. The Hatch Chile Chicken Quesadilla is one of the featured items on the menu at Redheaded Stranger during East Nashville Restaurant Week, which runs through Saturday, February 22. East Nashville Restaurant Week is an opportunity to support local restaurants in East Nashville with a week of specials and dining deals. In collaboration with Cathead Vodka, $1 per featured cocktail at participating restaurants will be donated to Fannie Battle, a local organization working to provide high quality childcare to at-risk children in a nurturing environment while empowering families to reach their potential. Check out a full list of restaurant participants and deals at www.eastnashvillerestaurantweek.com/ and follow on Facebook at https://www.facebook.com/events/2657411790979101/?event_time_id=2657411794312434&active_tab=about.
HATCH CHILE CHICKEN QUESADILLA
INGREDIENTS:
12" flour tortilla
1/4 cup Monterey jack cheese
1/4 cup cheddar cheese
2 tablespoons chopped hatch chilies (we like Zia)
Hot sauce (we like Valentina's)
Sour cream (mix the hot sauce into sour cream to taste depending on how spicy you like)
Grilled chicken thighs (season with salt and pepper and grill until cooked through)
DIRECTIONS:
1. Heat a pan or skillet on medium high heat. Drop chicken on heat surface, and then cheese on top of the chicken until it starts to melt.
2. Place tortilla on top of cheese. Once the cheese starts to brown, flip over and fill with the chopped chilies.
3. Add hot sauce and sour cream. Fold in half and chop into four pieces.
