I'll share my recipe, if you'll share yours, November 2, 2011

12 years ago

Chicken Quesadilla Melt with Salsa

RachaelRay

4 Servings

Ingredients

SALSA:

1 lb. ripe plum tomatoes (TheyÃ¯Â¿Â½re oval-shaped and especially flavorful.)

1 lime

1/2 small yellow onion (Yellow onions are the standard; go sharper-flavored with papery-skinned white ones.)

1 small clove garlic

Salt and pepper

QUESADILLAS:

1 breast from a rotisserie chicken

1 piece (4 oz.) sharp yellow cheddar cheese

4 soft whole wheat tortillas (7 in. each)

4 tbsp. softened cream cheese or mayonnaise

EVOO, for drizzling

1 cup plain reduced-fat Greek yogurt, for serving (For extra creaminess, sub in whole milk Greek yogurt.)

Directions:

Fit the food processor with the chopping blade and put the lid in place. Quarter and core the tomatoes; using your fingers, remove the seeds. Halve the lime; trim, quarter and peel the onion; then trim the garlic clove and smash it.

Juice the lime with a citrus juicer, working over a small bowl (A). In the food processor with the machine on, add the garlic through the feed tube (it will stick to the side of the bowl). Add the onion through the tube, processing until chopped. Turn off the machine and remove the lid. Add the tomato pieces and the lime juice; attach the lid and pulse with 1-second pulses until chopped but not soupy.

Give your salsa a taste test, just like a real chef! Taste a spoonful (B), then add just a little seasoning: 1/2 tsp. salt and 1/4 tsp. pepper. Pulse for 1 second to blend.

Taste again! Add more salt if you think it needs it. Transfer the salsa to a bowl.

Discard the chicken skin. Using your fingers, shred the meat (C). Shred the cheese with a box grater.

Preheat a large cast-iron skillet over medium-low heat.

Meanwhile, place a tortilla on a work surface and spread with 1 tbsp. cream cheese. Sprinkle 1/3 cup shredded cheese on top. Arrange 1/3 cup chicken on half of the tortilla (D) and fold in half. Repeat the process with the remaining tortillas. Drizzle a little EVOO in the hot skillet, add 1 or 2 quesadillas to the pan and cook, turning once or twice, until golden-brown and crisp on both sides, about 5 minutes. Repeat with the remaining tortillas. Cut the quesadillas in half, stack on plates, and serve warm with the salsa and yogurt.

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Comments (3)

Jasdip
12 years ago
I made apple cobbler last nite for dessert.

Apple Cobbler

4 cups apples
1/3 cup plus 1/4 cup sugar
1 1/2 cups plus 1 tbsp flour
2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest
6 tbsp cold unsalted butter, cut into pieces
1 cup cream

Heat oven to 375 degrees.

In a shallow 1 1/2 quart baking dish or a 9" deep-dish pie plate, toss the apples, 1/3 cup sugar and 1 tbsp slour.

Cover dish with foil and bake 15 minutes until fruit is slightly softened.

Meanwhile, in a medium bowl combine the baking powder, salt, lemon zest and 1 1/2 cups flour and 1/4 cup sugar.

Add the butter and blend with your fingers or pastry blender until coarse crumbs. Add 3/4 cup plus 2 tbsp cream and mix until it forms a shaggy dough.

Drop mounds of dough over the apples. Bake until dough is lightly browned and fruit is bubbly, 15-20 minutes.
glenda_al
12 years ago
DELICIOUS: Beef Bourguignon
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste
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User
12 years ago
Here is a New twist on pecan pie. From Southern Plate

FAUX PECAN PIE

Filling
4 Eggs
1-1/4 cup sugar
1/2 cup plus 2 Tablespoons unsalted butter, melted and cooled
3/4 cup light corn syrup
1 teaspoon vanilla
Deep Dish Pie Shell, unbaked

Topping
1-1/2 cups crushed pretzels
3 T butter, melted
2 T sugar

Instructions

Preheat oven to 350.
For Filling:Place first five ingredients in large mixing bowl and mix with wire whisk until well combined.
Pour into pie shell.
Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels.
Sprinkle topping evenly over pie.
Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning.
Allow to cool completely before serving. Can be made a day or two ahead of time and stored in refrigerator.

It's in Our Recipes also

Here is a link that might be useful: Faux pecan pie

I'll share my recipe, if you'll share yours, November 2, 2011

Comments (3)

Jasdip

glenda_al

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