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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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| Slow Cooker Mediterranean Chicken |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- 1 medium butternut squash, peeled and cut into 2-inch pieces
- 1 medium bell pepper, cut into 1-inch pieces
- 4 boneless skinless chicken breast halves (1 1/4 pounds), each cut into 3 pieces
- 1 can (14 1/2 ounces) stewed tomatoes, undrained
- 1/2 cup Old El PasoŽ salsa (any variety)
- 1/4 cup raisins
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1 cup uncooked couscous
| | 1 . Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow cooker.
2 . Cover and cook on low heat setting about 7 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. During last 10 minutes of cook time, cook couscous as directed on package.
3 . Remove chicken and vegetables from slow cooker with slotted spoon. Serve over couscous. Stir sauce in slow cooker; spoon over chicken mixture.
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