Shel...ajios!

So here is my attempt at trying to save myself a buck (actually like ten!), and re-creating the Bajio Green Chili Chicken.

After a little sweet-talking to my inside sources...I was clued in on a few of the basic ingredients.

For a first-time experiment it turned out pretty good. I really liked my Salad version...

and Reed devoured his stuffed quesadilla!

I am going to share the same info I was given, and how I prepared it.
***Remember...these are ONLY SUGGESTIONS!! ***
For those who are interested...give it a try!
You've got nothing to lose...just a lot to SAVE! ;)
Oh, 1 more thing, there is quite a bit of prep work...I guess that's what the hired help is for haha!

***
Grill 2 whole chicken breasts, slice, set aside.
Cook 1 1/2 cups white rice, set aside.
Make & chill Cilantro Ranch dressing.
(I basically followed the Ranch Buttermilk Dressing pkg, adding cilantro, fresh lime juice and a few green chilies...and mixed in a blender. There are lots of recipes on the internet if you search on Cafe Rio Dressing.)
Make Mango Salsa
(Chopped mangoes, red pepper, onion, & cilantro)
Prepare Tortilla Strips
(Thinly sliced corn tortilla shells deep fried& salted)

Now, for the good stuff...

Green Chili Chutney
1 Tbls Cider Vinegar
1/2 Cup Sugar
Salt & Pepper to Taste (about 1 tsp each)
1/4 cup diced Onions
Pinch of Oregano
2 Small Cans of Green Chilies
Bring above ingredients to a boil and simmer for 15 minutes

Strain the juice out and set aside.
(I poured the above juice over my cooked white rice and mixed it in. It was about 1/4 cup. I have heard you can use it as part of the liquid in cooking the rice as well. I guess it depends how much juice you have...I wouldn't think pouring so much on top to make it soggy would be a good idea. Ours wasn't soggy...it was VERY good!)

Save the chutney to add with your sliced chicken.

Vinaigrette
1/2 cup Cider Vinegar
3/4 cup Canola Oil
3/4 cup Sugar
1 Tbls Balsamic Vinegar
1 tsp. minced Garlic
Pinch of Crushed Red Chili Powder
Wisk together until well blended.

I took individual size portions of chicken and added about 2-3 Tbls of Chutney and 3-4 Tbls of the Vinaigrette and a small handful of sliced onions and shook them together in a small rubbermaid container. (Have you noticed how they have them ready like that at the restaurant?) They just sat in my fridge until I was ready to serve it.

So here is how the final preparations for the Stuffed Quesadilla went:

Heated a small skillet
Throw in the chicken/chutney mix and cooked on high heat stirring occasionally until thickend and semi-caramelized. (see first photo)
Cooked a fresh flour tortilla and
Added rice, black beans, cheese and then poured the hot chicken mixture on top, folding flour tortilla over top.
We served it with extra rice, lettuce and the ranch dressing with mangoes.

Same idea on the salad...putting the fresh cooked tortilla in the bottom of a bowl with lettuce, rice, beans, chicken, cheese, tortilla strips salsa and cilantro on top.

Like I said before...it was plenty of prep work...but once it was all done we reheated this stuff up for 3 days and enjoyed it! Yummy!