Veggies key to Taqueria los Hermanos’ California chicken quesadillas

A: Miguel Romero, one of the six brothers behind the restaurant, told us they created these quesadillas to pay homage to California's great produce, the state where they honed their cooking skills. This recipe makes a generous amount of filling for the quesadilla. As Romero said, "This is not your typical flatbread-thick quesadilla!" At the restaurant, the recipe makes one serving; at home, probably two.

Taqueria los Hermanos Salsa

1 (28-ounce) can diced tomatoes

1/2 small onion, diced

1/4 cup chopped cilantro

1 fresh jalapeno, seeds removed, roughly chopped

1 pickled jalapeno, roughly chopped

1 tablespoon pickled jalapeno juice

1 tablespoon granulated garlic

Salt

In the bowl of a food processor, combine tomatoes, onion, cilantro, fresh and pickled jalapeno, pickled jalapeno juice and garlic. Pulse to combine, leaving a chunky consistency. Taste and adjust for seasoning. Must be made at least 1 hour ahead and may be refrigerated for up to 1 week. Makes: 3 cups

Per 3 tablespoons: 21 calories (percent of calories from fat, 5), 1 gram protein, 4 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 111 milligrams sodium.

Taqueria los Hermanos’ California Chicken Quesadilla

1 (6-ounce) boneless, skinless chicken breast, thinly sliced

1 small onion, diced, divided

2 garlic cloves, minced

2 tablespoons vegetable oil, divided

2 teaspoons lemon juice

1/2 teaspoon Worcestershire sauce

Pinch salt

Pinch ground cumin

Pinch black pepper

3 medium Roma tomatoes, diced

2 cups fresh baby spinach

1 cup sliced button mushrooms, about 1/4 pound

Salt and pepper

1 (8-inch) flour tortilla

1 cup shredded Monterey Jack cheese, about 4 ounces

Cilantro, for garnish

Salsa (see recipe)

A day ahead, place sliced chicken, half the onions and garlic in a plastic bag that can be sealed. Add 1 tablespoon oil, lemon juice, Worcestershire, salt, cumin and pepper. Shake bag to coat slices thoroughly, seal; refrigerate overnight.

When ready to serve, preheat grill pan. Remove chicken from marinade. Discard marinade and solids. Grill chicken until done, about 2 minutes per side.

While chicken is cooking, in a medium skillet, heat remaining tablespoon oil and saute tomatoes, spinach and mushrooms until cooked through, about 5 minutes. Add cooked chicken. Taste and adjust for seasoning.

Lightly grease a griddle or large skillet. Place tortilla in skillet and top with cheese. When cheese melts, add chicken and vegetable mixture. Remove tortilla to plate, fold in half, and cut into 4 wedges. If desired, garnish with cilantro. Serve with salsa. Serves: 2

Per serving: 587 calories (percent of calories from fat, 52), 40 grams protein, 32 grams carbohydrates, 5 grams fiber, 34 grams fat (13 grams saturated), 100 milligrams cholesterol, 599 milligrams sodium.