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| Chicken Quesadilla Sandwiches |
Peggy
Recipes: 7
Joined Sep '06
Favorites: 2 |
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Ready in about minutes or less!
- 2 teaspoons vegetable oil
- 1 pound boneless skinless chicken breast
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 8 Old El PasoŽ flour tortillas (8 inches in diameter)
- 2 tablespoons vegetable oil
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 can (4.5 ounces) Old El PasoŽ chopped green chiles, drained
- Old El PasoŽ salsa (any variety), if desired
| | 1 . Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Shred chicken into small pieces; mix chicken and cilantro mixture.
2 . Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; brush top of tortilla with oil. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
3 . Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa.
To Grill: Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
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| Fajitas | |
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Ready in over 3 hours
- 3 lbs. skirt or flank steak
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- 3 lbs. boneless, skinless chicken breasts
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- 3 lbs. shrimp, cleaned
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- 2 large yellow onions
- 2 green bell peppers
- 1-2 red bell peppers
- 2 T vegetable oil
- 2 C grated cheese
- 1/2 C cilantro, chopped
- 3 C guacamole
- OR
- 3 C guilt-free guacamole
- 1/2 C cilantro, chopped
- 2 C sour cream (optional)
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- Marinade
- 1 C lime juice
- 1 T pepper
- 2 T garlic, minced
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- Pico de Gallo
- 1/2 cup fresh cilantro, chopped
- 2 green onions, chopped
- 2 large tomatoes, chopped
- 1 tsp. garlic, minced
| | Serves 8
Combine marinade ingredients in a large dish. Combine all marinade ingredients and add meat and marinate in the refrigerator for at least 4 hours, preferably overnight for steak or chicken.
To prepare the pico de gallo, simply combine all of the ingredients in a small serving bowl.
Slice the onions into 1/4-inch slices, and cut each slice into a semicircle, chop some cilantro and set aside.
Grill the meat until it is cooked slightly less than the way you like it. You can also grill the onions and peppers, or if it is easier, sauté' them in the oil until they are soft, using a large frying pan. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Combine meat with the onions and peppers. Place all ingredients on the table. Each person makes their own fajita by taking a tortilla and spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they like best.
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