butternut squash, poblano and chicken quesadillas

Some people complain that Chicago has three seasons: Winter, Summer, and Construction. 

 In a town that is hailed for it's lack of transitional weather, I just have to say: We have been having the most amazing Fall. Let's try to remember this next time we want to cry about how it went from 70 degrees to blizzard overnight. The Fall of 2011 was wonderful. 

 It has been sunny and 60s-70s for a few weeks now, almost without exception. (A couple rainy days but whatevs). Apples and pumpkins are popping up everywhere and just generally bringing good cheer. And it's squash season. So here I present you with a squash quesadilla. It's sweet, spicy, cheesy and gooood.

That is all. That is my transition from blog post to recipe. Not as smooth as the weather.

Notes for this Quesa-dilla:

-All filling ingredients are according to taste. If you like more cheese, for example, by all means use more cheese.  But you knew that.

-I found the poblano to be slightly bitter in this recipe. Next time I may try corn instead for a sweeter flavor.

-I think black beans could make a welcome appearance in this quesadilla as well. You could subsitute them for the chicken and have yourself a nice vegetarian option.

Butternut Squash, Poblano and Chicken Quesadillas

Makes 2 Quesadillas

4 Tortillas

1-2 cups of shredded rotisserie chicken

1 roasted poblano pepper, chopped* (to roast, brush with olive oil and sprinkle with salt and pepper and place in oven at 350 for 10-15 minutes, turning occasionally. Let cool before chopping.)

1 cup chopped cooked butternut squash

1/4 cup chopped cilantro

2+ cups shredded jack cheese (I used pepper jack)

3/4 cup crumbled feta

Butter

Salt and pepper

Other seasonings of your choice (I used Trader Joe's South African Smoke, which is a blend of sea salt, paprika flakes, garlic and basil. It gave it a nice little kick.)

Sour cream and salsa, for serving, if desired

Prepare all ingredients. Heat a skillet over medium heat. Add butter to heated skillet. Place a tortilla in the skillet. Sprinkle about 3/4-1 cup of jack cheese and 1/4 cup of feta onto the tortilla. Add 1/2-1 cup of chicken. Add the squash (about 1/2 cup) and sprinkle with salt and pepper. Add 1/2 the poblano (or corn) and about 2 T. cilantro. Sprinkle with seasonings of choice or more salt and pepper. Add about 1/4 cup more of the jack cheese and a little more feta. Top with a tortilla. Once cheese on the bottom tortilla is melty and the underside is golden brown, flip carefully, adding more butter to the skillet if you want to/are able to. Cook until golden brown, about 3 more minutes or so. 

Serve with salsa and/or sour cream, or other toppings of choice.

a week in food

Breakfast: Open-faced egg, bacon, and blue cheese sandwich. Topped with tomatoes and green onions.

 Lunch: This amazing Fried egg and Avocado sandwich. In case you were wondering about the apparent lack of variety in my meals(I would be), I should note that this lunch did not happen on the same day as the breakfast above.

 

  

Dinner: veggie kabobs, roasted corn couscous, leftover chicken and tzatziki from this recipe (which I HIGHLY recommend making...which I don't have any pictures because...well, you know. Cameras are often the last thing on my mind when I set a plate of food down in front of myself.)

Dessert: Carrot-Coconut Cupcakes with Brown Butter Frosting

Breakfast/All day long: Strawberry-Banana Bread (recipe coming soon!)

Snack: The only most sensational S'mores cupcake that I have ever eaten. Like spectacular. From Sugar Fixe Patisserie.

Dinner x 2: Buffalo Chicken Tacos (this dinner was a double dip dinner...it was that good.)

braised chicken with apples and sage

Given that the weather is a humid 87 degrees outside and all I really want is an ice cold alcholic beverage with an umbrella in it, it's hard for me to get excited about this dinner right now. But I can remember how delicious it was when I made it and therefore am inclined to post it. Anyway, tomorrow it could be back down to 50 degrees again and/or maybe there will be rain and a chance of a tornado and nothing will sound better than a homey bowl of chicken and potatoes. (In the basement.)

This is Chicago.

 

 

This dish is wonderful because it's quick and easy to make and has that comforting rustic flavor from the sage and the apples. Serve it atop sour cream mashed potatoes (I recommend Yukon Gold) and you have yourself a creamy, stew-y bowl of happiness. 

  

Braised Chicken with Apples and Sage
Recipe found here

6 boneless chicken thighs
2 red apples, sliced and peeled

1 yellow or sweet onion, thinly sliced
1/4 cup fresh sage, julienned
1/4 cup brown sugar
1 tablespoon apple cider vinegar
Chicken stock
salt & pepper, flour
Olive oil & butter

Preheat oven to 400.
Season the chicken lightly with salt and pepper and dust with flour. Heat a large saucepan on medium high heat and add a swirl of olive oil and a pat of butter. Add the chicken and brown on both sides, remove to an oven safe dish.
In the same pan, add the apple slices and onion. Cook until tender, but not falling apart. Add the sage and brown sugar and stir until the sugar is melted. Add the vinegar and combine. Pour the apple mixture over the chicken pieces. Pour in enough chicken stock so it reaches halfway up the side of the chicken. Cover and bake at 400 degrees about 20 minutes or until the chicken is done.

I take back my previous statement. It was actually pretty easy to get excited about this dish again.