Here at Farmers’, we take the month of April and the beginning of May to celebrate flavors inspired by Mexico and the Southwest. Farmers’ Fiesta has been a tradition at the Market for as long as many of us can remember. Our Bakehouse makes Aztec pudding cake; our cheese cases highlight Cotija and Pepper Queso; and our produce departments feature salsa ingredients such as white onions, tomatillos, and a variety of peppers.

Today, we have an original dinner idea brought to you by the mind and kitchen of Nick, our Woodstock cheesemonger. As you might imagine, Nick bases his recipe on the cheese.

Champlain Valley Creamery‘s Queso Fresco shreds and melts to create the perfect quesadilla. For a touch of heat, their Pepper Queso, which we carry in Woodstock only, has the addition of sweet peppadews and spicy jalapeños. So choose this cheese if you want some added spice.

Nick’s seasoning technique depends on intuition and whatever he has in the cupboard. However, if you prefer measurements, we’ve adapted a seasoning blend and marinade method from Mely Martinez’s Chicken Taco recipe on her website Mexico in the Kitchen. Her recipe does not call for chili powder or cayenne which Nick uses in his recipe, so feel free to add these to taste.

Nick’s Extra Cheesy Quesadillas

Makes: 3 hefty quesadillas

Serves: 6 people or 3 Nicks

What You’ll Need

• Champlain Valley Queso Fresco or Pepper Queso, shredded
• 5 boneless chicken thighs
• 6 large flour tortilla

For Marinade:

• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. cumin (or to taste)
• 1 tsp. Mexican oregano
• 1 tsp. freshly ground black pepper
• 2 tsp. smoked paprika
• salt, to taste
• chili powder, to taste (optional)
• cayenne, to taste (optional)
• 1 ½ limes, juiced

For Chipotle Crema:

• sour cream
• your favorite chipotle hot sauce (Nick uses Iguana Chipotle Pepper Sauce)
• squeeze of lime
• salt, to taste

Instructions

1. Mix spices with lime juice in plastic bag or glass dish. Add chicken and place in refrigerator for at least 30 minutes.
2. Heat oil over medium heat in a large skillet. Place chicken in skillet and sear until golden brown and cooked through. Remove chicken from heat, wipe out pan, and slice chicken into strips.
3. To make crema, mix desired amounts of sour cream, salt, lime juice, and hot sauce to preferred spice level.
4. Assemble quesadilla by spreading crema on top of one tortilla. Add 1/3 of the shredded cheese and sliced chicken. Add crema to second tortilla and sandwich together. Repeat with the rest of the tortillas.
5. Melt a pat of butter in skillet over medium heat. Place quesadilla in pan and cook until cheese is melty and tortilla is crispy (roughly 2-3 minutes). Carefully flip tortilla and repeat.
6. Remove quesadilla from pan and cut into triangles.
7. Top with sliced avocado and serve with extra lime wedges.

Photos provided by Nick