Chicken Cheese Quesadillas

Chicken Cheese Quesadillas are a great and quick easy meal for the family.







Start with one pound of chicken breast halves
I used 2 average sized chicken breasts and then chopped them into 1/4-1/8 inch pieces. This allows them to cook quickly.







Mince two cloves of garlic and add to chopped chicken.









Chop a red onion. You will need about 1/2 cup chopped red onion. Add to chicken and garlic.









Open a 4 ounce can of green chilies. Drain any excess liquid and add to chicken.








Coat a non stick pan with a product like Pam. Heat over medium high heat.




Add the chicken, onion, garlic and chilies to the pan and cook over medium high heat.









Cook until the chicken is no longer pink and the juices are running clear.





Open a package of Flour Tortillas (I used a package of 10).









Place four tortillas on a broiling pan and spread some chicken mixture over the tortillas (about 1/2 cup mixture per tortilla)
If you have a pan that will fit 5 Tortillas that is great. I could only fit 4.





Open a package of Mexican cheese blend cheese










Top each tortilla with about 1/2 cup of cheese.
Place a second tortilla over filling.






Place under a broiler (high heat) about 2 inches from broiler. Watch carefully until they begin to brown. Carefully flip the tortillas and broil on other side (about 1 1/2 minute each side)






Cut the tortillas into four wedges each. Repeat with remaining tortillas.






Cut a ripe avocado into small pieces. Add about 1/2 cup of your favorite salsa to the dish and combine.








Serve the quesadilla wedges with the salsamole on the side. Enjoy.






Chicken Cheese Quesadillas
Serves 6-8
Cooking spray
1/2 cup red onion, chopped
2 cloves garlic, minced
1 lb chicken breast halves, chopped
1 (4 oz.) can green Chiles, chopped
10 Flour Tortillas (6 inch size)
2 1/2 cups shredded Mexican cheese blend
1/4 cup Green onions, chopped (optional) I did not use them in this recipe

Heat a large non-stick skillet, coated with cooking pray over medium high heat. Add onions, garlic, chopped chicken, and canned chiles. Cook for 6 minutes or until cooked through.

Place 4 tortillas on broiling pan. Spread the chicken mixture over top. Sprinkle with cheese and chopped green onions if desired. Place second tortilla on top. Broil over high heat for 1 1/2 minutes each side, turning the tortilla over to brown the second side.

Prepare remaining tortilla in same way as above and cut into quarters with a pizza cutter and arrange on a platter. Serve with Salsamole. (recipe follows:)

Salsamole:
1 avocado, cut into small pieces
1/2 cup salsa (your favorite brand)
Combine the salsa and avocado and serve with quesadillas.

Soutwestern Egg Rolls

I found this recipe on the internet. I am sorry I don't remember the link.

These are a lot like the egg rolls you can get at a popular restaurant. They do take some time to assemble, but the end result is quite yummy. The sauce is simple, yet very tasty. Great to take to parties, or just to have for fun.

Southwestern Egg Rolls
(makes 10 egg rolls)

For the Egg Rolls
2 cups chicken, cooked and cubed
1 Tablespoon vegetable oil
1/2 cup chopped red bell pepper
1/2 teaspoon fresh garlic, chopped fine
2 green onions, minced
1 (12 oz.) can cooked kernel corn, drained
1 (12 oz.) can cooked black beans, drained
1 (10 oz.) bag frozen spinach, thawed and drained
2 Tablespoons jalapeño peppers, drained, chopped fine
1 taco seasoning envelope
8 ounces (2 cups) shredded Monterey Jack cheese
10 (7-inch) flour tortillas

For the Sauce
1 ripe avocado, mashed
1 (8 oz.) bottle ranch dressing

Preparation:
For the Egg Rolls procedure:
Heat the vegetable oil in a sauté pan over medium high heat. Add the red pepper, onion and garlic and sauté until tender. Add the cooked chicken, corn, black beans, spinach, jalapeños and taco seasoning to the pan. Cook for another 4 minutes, stirring so that the spinach becomes mixed evenly into the rest of the ingredients. Remove the mixture from the heat and stir in the cheese until it is melted.

Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft. Spoon about 1/2 cup of the mixture into the center of the tortilla. Dampen the edges of the tortilla slightly so that it will seal well, then fold in the ends and roll the tortilla up tightly. Secure the ends with a toothpick. Repeat the procedure with the remaining ingredients.

Heat 6 cups of vegetable oil in a deep soup pot to 375. This takes about 5 minutes over high heat if you do not have a thermometer. Lower the egg rolls a few at a time and deep-fry them until they are golden brown on the outside. Remove them with a slotted spoon from the oil and drain them on absorbent paper.

To serve, slice each egg roll diagonally in half and serve on a plate around a pool of the avocado sauce.

For the Sauce procedure:
Prepare the avocado ranch sauce by mixing the two ingredients together in a small bowl.

Basil Cream Chicken

Basil Cream Chicken is one of our families favorite recipes. I enjoy making it and everyone, especially my husband enjoys it. It is fairly easy to make too which is nice.






The recipe for this delightful dish is:

Basil Cream Chicken
Serves 6

1/4 cup milk
2 eggs beaten
1/2 cup seasoned bread crumbs ( I like Progresso Italian)
4 chicken breast halves, cut into smaller pieces to ensure it is cooked through)
3 Tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream (not whipped)
1/4 cup chopped roasted peppers (from jar is great)
1/2- 3/4 cup parmesan cheese, grated (plus extra to serve)
1/4 cup fresh basil, chopped
1/8 teaspoon pepper

Beat eggs and milk together in a bowl. Put seasoned bread crumbs in another bowl.
Dip the chicken pieces first in the egg mixture and then coat in bread crumbs.




Breaded chicken




Melt butter in a large stainless steel saucepan





Melted Butter





Fry the chicken pieces until golden brown turning once over medium high heat, until juices run clear.






Transfer the chicken to a glass dish and keep them warm (I usually have the oven temperature at 275F until the rest of the meal is finished.







Add chicken broth and loosen browned bits from the pan with a whisk.








Add your heavy cream and bring to a boil. Boil for one minute.











Add parmesan cheese






and chopped basil and roasted peppers









Heat just until heated through and season with black pepper.








Transfer the warm chicken breast halves to a platter







Ladle sauce over the chicken.






I serve this with cooked pasta and serve extra basil cream sauce for the pasta and top with additional parmesan cheese. Add a green salad and you have a meal. Add garlic bread and you have a feast!

Enjoy. This really is one of our top favorites. I found this recipe in one of the Taste of Home Magazines, but have made small changes over time to make it mine!