It’s worth a trip to Buckhead for the Chicken Tinga-Dilla at Iron Hill Brewery. Do you think they’d share the recipe so I can make these at home? – Krista Bender, Alpharetta
Iron Hill Brewery & Restaurant director of culinary Dan Bethard created this recipe that has been a favorite since Iron Hill Brewery opened. “Guests love the tender chicken with melted cheese inside a perfectly soft and warm tortilla with the right balance of light spice and bold flavor,” he said. “It’s a great shareable appetizer.”
You will use half the filling for the eight quesadillas in this recipe. The remaining filling will keep refrigerated in its sauce three days and is perfect for making more quesadillas, filling tacos or topping a salad. Chicken base is generally available near the canned soups at the grocery store.
From the menu of ... Iron Hill Brewery & Restaurant, 3535 Peachtree Road NE, Atlanta; 470-225-6683, ironhillbrewery.com/buckhead-ga.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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