Sunday, August 22, 2010

Could you give me some quesadilla advice?

I'm making mini quesadillas with some leftover garlic chicken.





Do you think that both mozz and cheddar would be nice?





Am I supposed to fry them or bake them?





What else can I put in there?Could you give me some quesadilla advice?
CHICKEN QUESADILLAS





12 ounces cooked chicken breast halves


2/3 cup shredded Monterey Jack cheese


1/4 cup finely chopped green onion


8 (8';) flour tortillas


1 cup salsa


1 cup sour cream





Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.





Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.





Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.





Serve with sour cream.


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EASY CHICKEN QUESADILLAS





flour tortillas


1 can cheese soup


1/2 cup thick and chunky salsa


1 lb boneless skinless chicken breast





Cook chicken as desired and shred meat into a bowl. Combine salsa, chicken meat and cheese soup. Spoon 1/3 cup of mix onto tortillas. Fold, place on baking pan.





Bake on 350掳F for about 7 minutes.





Pptional: Melt butter in a skillet and place tortillas in butter before baking.





Enjoy! These are a family favorite. We top them with sour cream, lettuce, and tomato.


@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@Could you give me some quesadilla advice?
I make these all the time with left over chicken.





You can use those cheeses, but I really like the soft white Mexican cheeses. They melt much better and smoother. They have a nice mild taste too. I buy them in the deli section of my market (not in the dairy case). You can also get them at your local Hispanic market.





Step1: Shred your chicken





Step 2: Make a pico de gallo sauce (or buy pre-made one)


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Pico de Gallo:





juice of 1 lemon


1/4 cup cilantro, chopped


2 1/2 cups chopped tomatoes, (romas are the best)


2 to 3 jalepenos, chopped


1 medium onion, diced


1 clove garlic, minced


1 tsp. salt





The seeds can be removed from the jalapenos to reduce heat, if desired.





Mix all ingredients in bowl. Stir well to evenly distribute all flavors and then enjoy.


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Step 3: Mix shredded chicken, pico de gallo and cheese in a bowl.





Step 4: Put mixture on your tortilla and cover with another tortilla.





Step 5: Heat your quesadilla in a large skillet over medium heat for 2-3 minutes. Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted.





Step 6: Then serve with sour cream and guacamole on the side.
I would use only cheddar.


I would grill them on your stove top, like a ';grilled ';cheese'; - but use a cooking oil spray.





I think baking them would dry them out and make the tortillas ';crispy';.
Bake them.


You can add peppers, mushrooms, onions, other meats, and spices (etc)!
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