Sliced Cornish Hen with Roasted Corn Salsa Quesadillas
Corn Salsa
3 ears roasted corn, cut from cob
1 cup tomatillios, chopped
1 cup fresh peaches, chopped
1 large Texas onion, chopped,
½ cup cilantro, chopped
3 tablespoons fresh lime juice
½ teaspoon salt
Combine all ingredients and allow to macerate for several hours.
Quesadillas
Slice meat from grilled Cornish hen (prepared earlier) or grill boneless skinless chicken breasts.
4 ounces Monterey or Pepper Jack Cheese
8 flour tortillas, lightly toasted
Place 4 medium large tortillas on a baking sheet, top with Cornish hen slices, salsa, Monterey or Pepper Jack cheese; top with tortillas, place under the broiler for 3 minutes, then garnish with more roasted corn salsa and sour cream.