I’ve been meaning to share this red chile jam recipe with you for a long time.
And it seems fitting today, being that Jen of Juanita’s Cocina with her spicy humor and love of chiles, is hosting this party. It’s 5 de Mayo, time to grab that bottle of mezcal, worm and all, and celebrate in style!
The tequila chicken quesadilla was an afterthought. The fact that this day was fast approaching and I was nowhere near of getting to the bottom of my stack of flour tortillas, made me whip this up at the last moment.
The reason why I have so many is due to a remnant from the time I owned a café.
The truth is, besides the brie and mango chutney quesadillas, and some random times I used tortillas as wraps, those babies are cold as can be taking up the entire middle shelf in my freezer. And 5 de mayo is almost over and I didn’t do a damn thing with
them. Always late to the party, that’s me. At least last year I had a grapefruit tequila drink to keep me company.
them. Always late to the party, that’s me. At least last year I had a grapefruit tequila drink to keep me company.
Anyway, tortilla issues aside, let me tell you a little about the marinated chicken here. It has a few important ingredients like lime juice and tequila. And a few tablespoons of the red chile jam.
See the golden color? That´s the jam with all it’s sugary goodness and spicy flavor. All that punch makes it so versatile. A spoonful in a marinade, on a sandwich mixed with mayonnaise, as a dip for a quesadilla like I did today or in a pizza with goat cheese or queso fresco.
See the golden color? That´s the jam with all it’s sugary goodness and spicy flavor. All that punch makes it so versatile. A spoonful in a marinade, on a sandwich mixed with mayonnaise, as a dip for a quesadilla like I did today or in a pizza with goat cheese or queso fresco.
This jam is good news for all who like spicy condiments and chutneys.
The marinade works well with red meat too. And if you have an avocado, serve it with this quesadilla too as a side. I particularly don’t like putting avocados inside because I prefer to eat them cold, not warm.
The sour cream with jam and cilantro really completes this quesadilla. So don’t overlook it. It adds a creamy freshness with a touch of fire and it works perfectly.
About those red hot chiles, seeding them and your hands. We need to talk about that. Really need to talk. Seeding a lot of hot chiles is no small task for your lovely hands. They will burn. And if you like me, choose to use the 30 small chiles instead of the 6 very large ones, it will take you like twenty minutes to do so, and you will have, literally, burning hands. Or face if you accidentally wiped a strand of hair from your cheek, or decided your nose itched. Don´t get me started if you inadvertently rubbed your eyes.
My hands burned for hours. And then it stopped. And hours later it started burning again. And it continued for a day or more. Painful guys, not to be taken lightly. All those home remedies involving milk and rubbing salt worked for about ten minutes… So please, please use gloves if possible. Or the large chiles which will mean 5 minutes working with them, tops. Yeah, and even then, use gloves. Don’t be all stupid like me. Are we clear on that? Really? Are we clear? Good.
Now, enjoy this day, the food, the drinks, the friends, the good spirits all around you.
RED CHILE JAM + TEQUILA CHICKEN QUESADILLAS
- Yield: 2 servings 1x
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The jam makes about 7 cups. The amount of sugar seems a lot but it’s not. Don’t overcook this, as it will be too thick later when it cools. It is very runny when you can it. If you overcook it by any reason, just add some hot water whenever you use it, to loosen it up.The size of the vegetables will stay pretty much the same, except for the apple. So if you don’t want chunky pieces, process everything a bit with an immersion blender, directly in the pot. It’s complicated to do it in the processor since it’s so hot and has too much sugar. Alternatively, chop the ingredients finely before adding them.
Scale
Ingredients
For the red chile jam:
- 7 oz 200g red chiles
- 5 garlic cloves
- 1 cup chopped carrots
- 1 cup chopped peeled apple
- 2 cups white vinegar
- 6 cups sugar
- 2 cups water
- 2 Tbs salt
For the tequila chicken quesadillas:
- 8 big flour tortillas
- 4 chicken breasts (cut into bite size pieces)
- Juice of 3 limes
- ½ cup of tequila
- 4 Tbs red chile jam
- 4 Tbs olive oil + 2 Tbs for cooking
- 2 Tbs chopped cilantro
- 1 cup grated cheddar cheese
- 1 cup grated asiago cheese
- 2 cups sour cream (to serve)
- 4 Tbs Red chili jam (to serve)
- Chopped cilantro (to serve)
- Lime wedges (to serve)
Instructions
For the red chile jam:
- In a big non-reactive pot, mix together all ingredients. Cook over high heat until it boils, then reduce to low and cook for 1 hour to 1 ¼ hours. It will be runny.
- Have ready sterilized canning jars. I used two of the ones you see in the picture.
- Pour hot jam, close lid tight and let cool to room temperature. Store.
For the tequila chicken quesadillas:
- In a glass bowl, marinate chicken, lime juice, tequila, jam, olive oil and cilantro, for 2 hours.
- Preheat oven grill.
- In a skillet, heat remaining 2 Tbs olive oil. Add chicken, without the marinade, and cook for a minute or two. When it’s beginning to brown, add marinade and cook until evaporated. Don’t cook them much, as they still need some time in the oven. Remove from heat.
- Have ready four tortillas on a flat surface. Put half of each cheese on the tortillas, dividing evenly. That is 1/8 cup per tortilla. Divide chicken evenly over them.
- Top with remaining cheese, dividing evenly again. Top with remaining four tortillas.
- Depending on your baking trays, grill 1 or 2 tortillas at a time, until they crisp and become golden, careful not to burn them. Turn them over and do the same.
- Repeat with remaining quesadillas, keeping the other in the bottom of the oven so they are warm.
- In a bowl mix sour cream with red chili jam and cilantro. Cut each quesadilla in 6 and serve with the sour cream and lime wedges.
jam adapted from Narda Lepes
So, if you’re ready to party, look at all the food and drink we brought!Cinco de Mayo Appetizers & Sides {Aperitivos}:
- Chipotle Roasted Chickpeas from Home Cooking Memories
- Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
- Elote (Mexican Grilled Corn) from Magnolia Days
- Esquites or Mexican Corn Salad from Kimchi Mom
- Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
- Guacamole Rice from Foxes Love Lemons
- Healthy Mexican Ceviche from Mama’s Blissful Bites
- Loaded Cheesy Nachos from Gotta Get Baked
- Lobster Guacamole from I Run For Wine
- Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
- Slow Cooker Chicken Con Queso from Daily Dish Recipes
Cinco de Mayo Main Dishes {Platos Principales}:
- Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
- Chicken Fajita Feta-ccine from Chocolate Moosey
- Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
- Chicken Mole Potato Skins from Noshing with the Nolands
- Corona Beer-Battered Fish Tacos from Pescetarian Journal
- Duck Carnitas from The Girl in the Little Red Kitchen
- Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Japanese Mexican Tacos from Ninja Baking
- Lightened Up Taco Salad from Kudos Kitchen
- Mexican Pizza with Chipotle Orange Sauce from Family Foodie
- Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
- Pork Carnitas from From the Bookshelf
- Roasted Poblano and Corn Lasagna from Juanita’s Cocina
- Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
- Slow Cooked Carne Asadas from Peanut Butter and Peppers
- Soft Shell Tacos from That Skinny Chick Can Bake
- Spicy Shredded Beef Chimichangas from Supper for a Steal
- Spicy Steak Fajitas from Cravings of a Lunatic
- Stuffed Poblano Peppers from Country Girl in the Village
- Tequila Lime Chicken from No One Likes Crumbley Cookies
- Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
- Tofu Tacos from Hip Foodie Mom
- Yucatan Pollo Pibil and Corn Tortillas from MarocMama
Cinco de Mayo Desserts {Postres}:
- Dairy-free Flan from The Not So Cheesy Kitchen
- Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
- Fried Ice Cream for a Crowd from Growing Up Gabel
- Luxuriously Healthy Chocolate Frosting from What Smells So Good?
- Mexican Brownies from Cindy’s Recipes and Writings
- Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
- Peanut Mazapanes from Pies and Plots
Cinco de Mayo Drinks {Bebidas}:
- Fresh & Fruity Sangria from Webicurean
- Fruity Aguas Frescas from The Foodie Patootie
- Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
- Margarona from The Messy Baker
- Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious
I'm booking a flight to Buenos Aires right now! No, not really. But boy I wish I could sit at your table and gobble up your quesadillas.
P.s. Wish, too, that I'd have thought of the clever line about Jen's spicy humour and love of chiles =)
P.s. 2. Have you tried aloe vera on your hands? The gel seems to work well with sunburns and cuts.
Kim, I had read about using milk and salt on them, so I thought I was covered. It worked for like 10 minutes, then it was hell again. Hadn´t even thought of aloe, but it probably works better.
Wow, I am pinning and making that chile jam – it sounds wonderful! And what a great quesadilla to pair it with!
Those quesadillas look fantastic Paula. But I really want to dip my finger into that jam. Looks so good! This entire post is making my stomach grumble. Yum!
Do you realize you ruined my plans for the day! I now have to go out and get chilies' because I need your jam in my life! It looks amazing!! Your whole dish looks amazing!!!
Your quesadilla with the red chili jam sounds wonderful. I have whole jalapeños still in my freezer from last summer's garden. The jam recipe sounds like a perfect way to use them. And yes, gloves are always a good idea.
Chicken quesadillas are my son's favorite. He eats them out or gets take-out since I don't cook or eat chicken myself, but nothing is stopping me from making your Red Chile Jam! He's going to love it!
Quesadillas are such a great quick go-to dinner. The jam sounds awesome, Paula! I think I'd be putting it on all kinds of things. But I definitely need to pick up some gloves first!
Oh, I love your quesadillas, Paula! The marinated chicken sounds perfect…and I'm impressed that you made this versatile jam as well. Such a beautiful, tempting dish!
Oh my gosh Paula… talk about taking Quesadillas to a whole new level! You are amazing!
The jam…ohhhhhh, the jam! I would buy this off of you. OMG!
Paula, this sounds absolutely fantastic! Just amazing! ~ Bea
That chili jam looks amazing – now on my 'to do' list. Quesadillas look delicious too.
ps. take a peek at your first sentence. 🙂
Corrected! TY Marissa!
The Red Chile Jam has my undivided attention! From the spectacular crimson color to the robust flavor I'm charmed!
So if I give you my address would you ship one of those jars of jam to me? Pretty please! I love, love, love, jams with peppers.
Then you had to add the recipe for those quesadillas and both just blew me away. Why, oh why, isn't there a transporter device like in Star Trek? I would be there in an instant for this meal. Wow.
This looks amazing, Paula! What an incredible jam, and the whole dish together… and I agree on prefering avocados cold too! Thanks for sharing- pinning now, and promise to wear gloves when I make this. YUM!!!
Funny thing, Paula, I make very similar, if not identical marinade for the chicken. Love the brilliant spicy red chile jam to spice things up. Truth to be told I too do not like warm avocado that is until we had The Cheesecake Factory's avocado egg rolls. OMG so sinful & YUM! BTW those quesadillas of yours, I wish I had for lunch!
I absolutely HAVE TO have some of this jam! It sounds like a perfect condiment and such a good complement to the quesadillas. YUMMM
This jam sounds so interesting, definitely would love to try it 🙂
Cheers
Choc Chip Uru
What a spicy jam for Cinco de Mayo!
oooh i'm dying to make this jam!