MSU Corporate Chef Kurt Kwiatkowski whipped up this dish for us to take to our Big Game parties:

Chef Kurt’s Chicken Quesadilla Cakes

1 rotisserie chicken

1 jalapeno seeded and diced (if you want it hotter, leave the seeds in)

¼ c. diced shallots or red onion

¼ c. diced red pepper

1 c. sharp cheddar cheese

¾ c.Montereyjack cheese

1 T. cumin powder

1½ t. chili powder

3 T. fresh chopped cilantro

2 t. kosher salt

1 t. black pepper

2 eggs

1½ c. panko bread crumbs

 

Let the chicken cool down, and then pull the skin off, and then pull all the meat and reserve in a big mixing bowl.

Add the peppers, shallots, cheese, cumin, chili powder, cilantro, salt, pepper and mix.

Add the eggs, and bread crumbs and mix.

Portion out cakes so that they are about 3-4 inches wide and about an inch thick. Place on a tray or large plate and let them sit in your refrigerator for at least 15-20 minutes.

Heat a non-stick sauté pan over medium high heat with a little oil in the pan, then cook each cake for about 2-3 minutes on each side, remove from heat and serve.

Photo-Kurt Kwiatkowski