Chicken Feta Quesadilla with Harissa Salsa
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Sliced chicken on a corn tortilla with feta, onions, and figs. Serve with harissa, bell pepper and tomato salsa, and drizzle with an herby sour cream sauce.
Ingredients
QUESADILLA
3-4 tablespoons olive oil
1 red onion, sliced in rings (3/16th on mandoline)
½ lb. boneless skinless chicken breasts, sliced into 1/2-inch strips
Salt & pepper
1 shallot, minced
½ (2 oz.) cup dried figs, quartered
2 large tortillas
1 cup crumbled feta
1 tablespoon butter
Mayonnaise to spread on tortillas
HERBY-GARLIC SOUR CREAM SAUCE
4-5 cloves roasted garlic* (See notes)
1 tablespoon fresh oregano leaves
1/2 cup sour cream
1/4 cup creme fraiche
1 tablespoon dried marjoram
1 tablespoon dried rosemary
1 tablespoon fig infused vinegar
½ tsp. onion powder
HARISSA SALSA
1 tomatoes, chopped
1/2 cup chopped bell peppers
1 tablespoon harissa
1 tablespoon fresh thyme, chopped
1 tablespoon red wine vinegar
Salt & pepper to taste
Preparation
