Quesadillas

This is a quick and easy recipe to throw together on a busy night. The recipe can be found on Amber’s Delectable Delights, which is where I found it. I adjusted the recipe a little bit.

Chicken Quesadillas
(recipe adapted from Amber’s Delectable Delights)

4 large whole wheat tortillas (burrito size)
4 boneless skinless chicken breasts, marinated, cooked and cubed
1 3/4 cups Mexican cheese blend

-Preheat grill pan to medium heat
-Lay one tortilla out flat and place an thin even layer cheese on one half of the tortilla. Arrange 1 sliced chicken breast on top of the cheese and then place desired amount of cheese on top of the chicken and fold in half. Repeat with remaining tortillas.
– Spray grill pan with oil and place 2 quesadillas at a time on there. Pressing down to ensure even cooking. Cook for about 2-3 minutes then spray top with oil and flip over to cook for another 2-3 minutes or until cheese is melted.

Chipotle’s Chicken Marinade
(Source: PoliticsChick)

2 ounces green chiles
1 teaspoon black pepper
2 teaspoons cumin powder
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts cubed

  • Add all ingredients except meat in food processor. Puree until smooth.
  • Add mixture and cubed chicken to ziplock bag. Massage marinade into chicken. Marinade for up to 24 hours, but at least 1 hour.
  • Heat a nonstick skillet over high heat. Add chicken and marinade to the skillet and saute for 6 -8 minutes until browned.
  • Set aside to add to quesadillas.

Mexican Rice II
(adapted from allrecipes.com)

Ingredients:
1 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1 teaspoon onion powder
1/2 cup tomato sauce
2 cups chicken broth

Directions:

  • Heat oil in a large saucepan over medium heat and add rice.
  • Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt, onion powder and cumin.
  • Stir in tomato sauce and chicken broth; bring to a boil.
  • Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
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