Category: Mexican


Baked Chicken Quesadilla

I was on my way home from the funeral of a dear friend and decided to do some therapy grocery shopping.  Tortillas were buy one get one free, and I had some leftover chicken, rice, vegetable, bean soup in the fridge.  My son, Donnie, has been asking for Quesadillas.  It was meant to be.

1 package soft flour tortillas

2-3 c. leftover chicken soup (liquid drained out)

1 package shredded Mexican cheese

Salsa, Guacamole, Sour Cream, Olives, etc. for garnish.

Cover two baking sheets with foil and spray with coconut oil.

Lay out as many tortillas as fit on the baking sheets (I had three each).

Place leftover soup, minus the liquid,  into a food process and pulse until the consistency of tuna salad.

Layer chicken on each of the tortillas.

Top with cheese.

Place another tortilla on top like a lid.

Spray tops with coconut oil.

Bake at 400 F for 10 minutes or until golden, rotating halfway through.

These were a huge hit, and easy and quick to make.  No wasted leftovers either!!

 

I cooked a bunch of chicken the other night that I had marinated in Frontera Key Lime Shrimp Taco Sauce (Frontera is Rick Bayless’ brand – the best!) along with yellow rice and black beans.  Less folks for dinner, so a boatload of leftovers – enter meal two – Burritos!

Burrito and Salad

4 c. leftover chicken breasts – baked in Frontera Key Lime Shrimp Taco sauce for 45 minutes at 350 F

frontera key lime shrimp sauce

3 c. cooked leftover yellow rice

1 c. leftover black beans

2 c. Mexican shredded cheese

20 flour tortillas

Oil for brushing

2 prepared large baking sheets – covered in foil and sprayed with coconut oil.

Preheat oven to 350F

1.  Put leftover cubed chicken in food processor and process until finely shredded.  Add a little salsa, if too dry.

2.  Mix chicken, rice, beans, and cheese using your hands like you’re making a meatloaf.

Leftover chicken and rice for burritos

3.  Place 1/2 to 3/4 c. mixture onto each tortilla, and fold envelope style.

4.  Place on prepared baking sheets.

5.  Brush with oil.

6.  Bake at 350 for 20 minutes until golden.

So good, the kids said to make the same meal over again specifically to have leftovers to recreate the burritos!!

I served the burritos with salad.

I kept the lettuce and watercress separate from the tomatoes and cucumbers and let everyone assemble their own salads, to save salad stuff for tonight’s dinner consisting of chicken marinated and cooked in papaya poppy seed dressing, cooked at 350F for 40-45 minutes.  Another yummy, healthy dinner.

Papaya Poppy Chicken

 

 

3 lb. ground turkey

1 package Chop Salad (any kind – keep the dressing and toppings for another time)

1 package frozen seasoning vegetables (onions, peppers, celery, and parsley)

1 can black beans

1 can white corn

2 pouches Frontera Lime Cilantro sauce – this is our favorite Rick Bayless sauce – all natural ingredients you can pronounce!

2 pouches Minute Multi-grain medley (uncooked)

Optional toppings:  Lettuce, tomato, avocado, red pepper, shredded cheese, black bean dip, etc.!

Brown meat.  Add veggies chop salad and seasoning and cook until softened.  Add sauce and cook in the crock pot 6-8 hours on low.  About 30 minutes before serving, turn crock pot to high and add in multi-grain.  It will absorb the extra liquid.  Heat tortillas and let everyone make their own burritos!

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4 lb. boneless skinless chicken thighs

2 pouches Frontera Fajita sauce

Yellow Rice, cooked according to directions

2 cans low sodium black beans, drained

1 package frozen seasoning vegetables

Marinade chicken in sauce at least 30 minutes.

Bake at 350F 35 minutes or until internal temperature reaches 165F.

Meanwhile cook rice in rice cooker.

Cook seasoning vegetables in a little olive oil until softened.  Add in beans and heat over low until chicken is done.

Frontera is Rick Bayless’ brand.  This is the second product I have tried, and I am sold on his ability to create amazing flavors.  Everyone agreed that the chicken was delicious.  I am running to my local grocery store tomorrow to stock up while the Frontera sauces are on a BOGO deal.

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I love the Little Big Meal deals at The Fresh Market.  They put all the ingredients in one spot and it’s a no thought and just a little effort required weekday meal!

This week it was a Chili meal.  For $20.00, I got:

1 lb. fresh ground turkey (you could also choose ground chuck or a vegetarian meat substitute)

1 package veggies (onions, peppers, and garlic – ready to go)

1 jar Frontera Chili Starter – a Rick Bayless product.  I chose White Bean with Chilis – YUMMMMM

1 can beans (I chose cannelloni beans)

1 package shredded cheese

1 container (8 oz) Daisy sour cream

6 corn muffins

It is advertised as enough to feed a family of four.  I bought an extra pound of ground meat (chicken) and had lettuce, tomato, and avocado on hand for toppings, as well as some tortillas left from taco night.

Brown meat and veggies in olive oil.

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Add drained beans and chili starter.

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Simmer 15-20 minutes.

I thickened it with breadcrumbs (my new go to for thickening sauces, chilis and stews)

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Toppings!

 

 

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This was one of those meals that smelled so delicious, and everyone was sooooo hungry, we didn’t get a picture of the food plated.

I love love love this Little Big Meal deal.  Amazing products!  I got extra lean sirloin, key lime cilantro taco sauce (Rick Bayless’ brand), white corn tortillas, sour cream, Mexican mix cheese, guacamole, and the roasted corn and black bean salad.

First I put some rice in the rice cooker, to make to go farther.  I chopped a small sweet onion.

Brown the meat and onions chopping up finely.   Add sauce and simmer until rice is done cooking.

Meanwhile, heat the tortillas on a baking sheet 3-5 minutes at 300 F.

Add cooked rice to the meat mixture.

I laid it out like a taco bar.  So yummy.  The tortillas were the best I’ve had.  It tasted like someone just made them.  The sauce is amazing.  Everyone loved the roasted corn and black bean salad (which is a little on the sweet/pickled side).

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This is such a hit, my next two Thursdays are set!

 

Stuffed Poblano Pepper Casserole

I had bought some ground Angus beef at the store and cooked it up with onions and peppers with no particular meal in mind.  Then my friend shared some poblano peppers and this recipe was born!

poblano

He cut the poblanos in half and took out all the seeds.  I put them in a glass bowl with a little water in the microwave to soften them up. (about 6 minutes)

6 poblano peppers

5 lb. ground Angus beef

1 onion, chopped

1 red pepper, chopped

1 yellow pepper, chopped

1 packet taco seasoning (or make your own mix.  I got packets on sale for $.29 so I have some on hand!)

1 can garbanzo beans, drained

1 can black beans

1 jar salsa (I used peach)

4 c. cooked wild and brown rice

2 c. shredded cheese (I used a mix of Italian and Mexican)

1. Brown the meat with chopped onions and peppers.  Add taco seasoning and remaining ingredients except poblanos.

2.  Spray two 13 x 9 baking dishes with coconut oil.

3.  Arrange poblano halves in both dishes.

4.  Top with meat mixture.

5.  Sprinkle with cheese.

6.  Bake 350 F for 30 minutes.

7.  ENJOY!!

 

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Yummy!

12 chicken cutlets

16 oz. sharp cheddar cheese cut into 12 equal size pieces

2 jars Trader Joe’s Pineapple Salsa (ingredients you can pronounce and only 120 mg. sodium)

Trader Joe's Pineapple Salsa

Pour 1/2 jar of salsa into 2 baking dishes 13 x 9.

Roll chicken pieces around cheese cuts, and place seam side down in the salsa lined dishes.

Spoon remaining salsa over chicken and bake for 35 minutes at 325 F.

This is my new favorite salsa!!

I served this with Minute Multi-Grain Medley mixed with sauteed chopped onions and peppers with chick peas.   I tossed in some leftover halved mini heirloom tomatoes.

 

 

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6 cups leftover filling for stuffed peppers (I made them September 29th and had way too much filling for the peppers I had so I froze it.)

20 flour tortillas

1 can Bush’s Black Bean Fiesta

1 c. leftover pulled pork (frozen after a pulled pork sandwich night)

1 package shredded pepper jack cheese

1 large butternut squash, peeled and cubed

1/2 c. diced red onion

1 Tbsp. mango marsala curry salt

2 Tbsp. each olive oil and vegetable oil

Preheat oven to 375 F.

Toss squash with salt and oils.  Set aside.

Mix leftover filling, beans, pork, and shredded cheese for filling.

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Heat tortillas in the microwave so you can pull them apart easily.

Divide filling into equal parts so your burritos are all similar in size.

Place filling on tortilla and roll burrito style.

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Place on large baking sheet sprayed with coconut oil, leaving room for the squash to bake alongside it.

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Brush burritos with oil.

Bake for about 30-40 minutes or until burritos are golden brown.

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Serve with sour cream, salsa and more shredded cheese.

A great way to use leftover chili, pulled pork, or any rice dish.

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10 slices Kraft Hot Habinero Cheese

Hot Habinero Cheese

8 Chicken cutlets

1 jar Desert Pepper Corn Black Bean Red Pepper Salsa

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Spoon a little salsa in the bottom of a 13 x 9 baking dish.

Roll cutlets around folded up pieces of cheese, one per cutlet (reserving two for on top)

Place chicken in baking dish.

Spoon remaining salsa (reserving 1/2 c) over rolls.

Top each with 1/4 slice cheese.

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Bake at 325 for 35 minutes.

I mixed 2 cans of great northern beans with the remaining salsa, and we ate the beans over rice.

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