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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, December 17, 2015

Green Chile Chicken Quesadillas


I became obsessed with quesadillas in college. We would always go to La Tapatia in the middle of the night to eat, since it was open until 3 am.  Tapatia has gotten a lot fancier since my college days.  I had to learn to order (pechuga de pollo quesadilla) in order to not get shredded chicken in my quesadillas. I much prefer bite sized pieces of chicken breast in my quesadilla instead of shredded chicken.  Miss F inhaled these quesadillas...she was "starving!"  I was shocked that she didn't comment on the green chiles in them.  And my family devoured the entire platter! 
Green Chile Chicken Quesadillas

1 tablespoon vegetable oil
2 boneless skinless chicken breasts
½ teaspoon cumin
½ teaspoon salt
1 can diced green chiles (4.5 ounces)
12 flour tortillas
2 cups shredded Colby jack cheese


Heat the oil in a large skillet over medium high heat. Cut the chicken into bite sized pieces and toss with the cumin and salt. Sauté the chicken and chiles for 5 minutes, until the chicken is cooked through. Remove the chicken and chiles from the pan, wipe down the pan. Place one tortilla in the pan over medium heat and sprinkle with 3 tablespoons of the cheese. Place 1/6 of the chicken and chiles over top, then top with another two tablespoons of cheese. Place a second tortilla on top and cook for 2 minutes. Flip over and cook for 2 minutes more. Repeat with the remaining cheese, chicken and tortillas. Cut into quarters and serve with sour cream, salsa and guacamole.
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