Cooking Tips & Hints
Week 13 Featured Recipe        
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CHICKEN AND MIXED VEGETABLE QUESADILLAS
Submitted by Doris, Onalaska, Texas, who says she is always looking for new ways to cook chicken. She says she spices her quesadillas up by adding a few jalapeno peppers on top.
TOOLS:
• 12" Skillet or Griddle
• Cutting Board
• Knife
• Tongs
INGREDIENTS:
Cooking spray
8 8 inch flour tortillas
1 cup chopped onion
1 cup sliced mushrooms
1 roasted red bell pepper
1 roasted green bell pepper
1 cup sliced artichokes (water packed
   can or jar)
2 cooked chicken breasts
2 cups shredded Monterey Jack cheese


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PREPARATION:

Coat skillet (or griddle) with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds. Arrange tortillas on a flat surface. Top ½ of tortilla with cheese, then chicken, mushrooms, peppers, artichokes, onion, and top with more cheese. Fold over tortilla making a half moon. Place quesadilla in (or on) prepared pan and cook 3 minutes per side or until golden brown and cheese is melted. Serve warm topped with sour cream, pico de gallo and avocados if desired.

HINTS: To roast the peppers, I used my gas grill. This will also work using a broiler. Rub oil on the peppers and roast them evenly until blistered. Peel the skin off the pepper and cut them into desired pieces. I also mixed a little picante sauce with the chicken for added spice. For my vegetarian friends: substitute black beans for the chicken.

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This page last updated at 19:28:00 GMT on September 08, 2022.