Chef Bill Fuller's Cinco de Mayo Recipes
Today is Cinco de Mayo and Chef Bill Fuller stopped by PTL to show off some delicious recipes to celebrate!
Spring Quesadilla
- 1 each 10" Flour tortilla
- 1 oz. Monterrey Jack Cheese, shredded
- 1 oz. Fresh goat cheese
- 4 oz. Grilled marinated chicken
- 3-4 C. Asparagus
- ¼ C. Shucked raw peas
- 1 oz. Pico Di Gallo
- A small leaf of lettuce
- Your favorite Salsa
- Guacamole
- Sour Cream
1. Heat cast iron griddle over medium heat.
2. Grill chicken and slice thinly.
3. Toss asparagus in a little olive oil and season with salt and pepper. Grill lightly. Cut into 2" lengths.
4. Place tortilla on a griddle. Spread goat cheese on one half, jack on the other.
5. Spread chicken, asparagus, peas, and Pico Di Gallo, evenly on Jack cheese half.
6. Fold goat cheese half over.
7. Make sure it is browned on both sides. When done, remove to the cutting board. Cut into thirds.
8. Shingle quesadilla on plate
Pico di Gallo
- 1 C. Diced ripe Roma tomatoes
- 1-2 cloves Garlic, chopped
- Juice of 1 lime
- 1 Tbs. Extra virgin olive oil
- Salt and pepper to taste
- ¼ C Cilantro, Chopped
- 1. Combine all ingredients
Guacamole
- 3 ea. Avocados
- Juice of 2-3 limes
- 1 ea. Large clove garlic grated on a microplane grater
- ¼ C. Chopped Cilantro
- 1-2 ea. Diced ripe tomatoes
- Salt and Pepper to taste
1) Peel, seed, and dice avocados
2) Add everything else. Adjust seasonings.
Ruby Red
- 2 oz El Mayor Blanco
- ½ oz. Pamplemousse liqueur
- 1 oz Lime juice
- 1 ½ oz. Grapefruit juice
1. Fill glass with ice, not heaping.
2. Add all ingredients.
3. Cover with bar shaker, shake.
4. Strain into martini glass.
5. Garnish with a citrus.
