Bajio's Chicken Green Chile Quesadilla

2 C Chicken pieces (see chicken recipe below)
1 C Green Chile Chutney (see recipe below)
1 C carmelized onions
1 C shredded cheese (mix of cheddar and jack)
4 large flour tortillas

Saute chicken, green chile chutney, and onions until heated through. Warm up tortillas and cover with shredded cheese. Spoon in warm chicken mixture and fold over.


Chicken

1 1/2 - 2 lbs boneless skinless chicken breasts or tenders
1/2 cup lime juice
1/2 cup vegetable oil
freshly ground salt and pepper

Cook chicken on grill set at medium-high heat. Brush both sides occasionally with a mixture of the lime juice, oil, salt, and pepper. Grill for about 7 minutes on each side or until cooked through. Cool for about 5 minutes, then shred or dice into bite size pieces.


Green Chile Chutney

3 large annaheim peppers, halved, seeds removed
1 - 2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles
5-7 tomatillos, husks removed
1/2 cup apple cider vinegar
1 cup sugar
dash each of chili powder (I like chipotle chili powder), cumin, salt
1 large sweet onion, halved

Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degree oven for about 25 minutes, or until nicely browned. Place tomatillos and about 1/4 cup onion in blender and process until mostly smooth. Dice peppers. Add all ingredients except the remaining onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/peppers to adjust the spiciness/sweetness to taste. Slice the remaining onion and saute with a little bit of the green chile sauce over medium-low heat until carmelized.