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Chef/Owner, Alison at Blue Bell
When Chef Alison Barshak opened Alison at Blue Bell, a sophisticated suburban Philadelphia bistro in May 2003. she met with almost immediate success. The Philadelphia Inquirer gave her a hard-to-come-by "excellent" rating and Philadelphia Magazine named it the "Best New Suburban Restaurant"
She prepares contemporary American cuisine with Mediterranean, Southwestern and Asian influences. The restaurant has drawn notice from such national publications as the Wall Street Journal, Wine Spectator and Food and Wine. Barshak herself has been has been featured in PBS' "Rising Star Chef" series and been covered in publications like the New York Times, USA Today, Bon Appetit, Gourmet and Travel & Leisure. Soon she will be opening the aptly-named Alison Two.
Chicken Quesadillas
The chocolate adds amazing flavor to these quesadillas. It's not immediately identifiable - it plays off the saltiness of the manchego and the savory chicken. But once you realize that the ethereal taste in your mouth comes from the chocolate, you'll swear it belongs in a whole new food group.
Ingredients
- 3/4 cup blended oil, divided
- 1-1/2 lbs. chicken thighs, skinless, boneless, rough chopped
- 2 cups white onion, thin sliced
- 2 tsp garlic, minced
- 1-1/4 cups tomatoes, peeled, seeded & rough chopped, with juice (or canned)
- 1-1/4 cups chicken stock
- 1-1/2 Tbsp. chipotle in adobo, chopped with liquid
- 1/2 cup brewed coffee
- 1/4 ounce SCHARFFEN BERGER 70% Bittersweet Chocolate, chopped
- 3 Tbsp chopped cilantro
- 1/4 tsp toasted cumin seeds, ground
- Kosher Salt, to taste
- Black pepper, to taste
- 24 - 6 inch flour tortillas
- 2-3 cups manchego cheese, grated (can substitute another type of grated cheese, such as cheddar or mozzarella)
- 12 cilantro sprigs, for garnish
Directions
Heat a braising pan with the oil. Add the chicken and brown on all sides. Add the onions and brown. Turn down the heat and add the garlic. Add the tomatoes, the chicken stock & the chipotle. Cook the chicken, constantly stirring with a fork or spoon, shredding the chicken as it cooks. When almost all the liquid is reduced and the chicken is shredded, add the coffee and chocolate. Cook and stir until the chocolate and coffee are absorbed into the mixture. Remove the shredded chicken mixture from the pan and cool. Add cilantro, cumin, salt and pepper to taste. Place approximately 4 tablespoons of the chicken mixture and 3 to 4 Tbsp cheese between two tortillas. Heat pan with 2 tsp oil. Put in quesadilla and brown. Flip and repeat. Cut in quarters and serve warm with guacamole. Can garnish with cilantro sprigs.
