There are a million different recipes for chicken quesadillas and here's one version that I make. I vary the type of seasoning I use from taco, burrito, or nacho seasoning depending on that I have on hand at the time. You can also vary the types of veggies and cheese in this recipe as well- it's truly a flexible and customizable recipe.
I personally really like the combination of chicken with sauteed onions and red bell peppers so I went with that in these quesadillas along with some Mozzarella, Cheddar, and Monterey Jack cheese.
Cheesy Chicken Quesadilla
2 tbsps veg oil
2 cloves garlic, crushed
1 jalapeno, finely chopped
1 small chicken breast, cubed
1 red bell pepper, de-seeded and cubed
1 medium onion, cubed
2 tbsp, tacho, nacho, or burrito seasoning
1 cup shredded cheese mixture (I used mozzarella, cheddar, and monterey jack)
4 Burrito wrappers (I used tomato ones)
I needed some strawberry pie filling for another dessert bar recipe that I will post shortly. Since strawberries are in season, I decided to make my own filling. I got this recipe from Short Stop Blog and the filling turned out to be a nice balance between tangy and sweet.
Strawberry Pie Filling
1 quart (about 2 pounds) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
juice of 1/2 lemon
1 unbaked pie crust
1/2 cup whipping cream, optional
1. Wash strawberries and hull (removing the green tops and core). Chop 1/2 of the berries with into small pieces or process in food processor.
2. Place chopped berries into a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to pan with crushed berries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat.
3. Cut remaining strawberries into halves and mix with the cooked mixture.
If you want to use this mixture in a pie then:
1. Preheat oven to 425 degrees. Place pie crust into 9" or 10" pie plate. Flute edges. Prick with fork all over, about 40 times. Place piece of foil inside pie crust, lightly pressing around inside bottom edges of crust. Fill with dried beans. (The beans allow the pie crust to remain its shape.)
2. Bake for 10 minutes. Remove from oven and remove beans and foil. Return to oven and bake for 5 minutes until edges are golden brown.
3. Pour strawberry mixture into baked pie shell. Chill in refrigerator for 2 hours, or until pie is set. Serve topped with whipped cream, if desired.
These bars turned out to be delicious, the tartness of the sour cream combined with the sweet/tart pie filing along with the crunch in the topping was delicious. You can use any pie filling that you like in these bars. I used home-made filling using the recipe here. I did find the filling to be a little too soft so the bars ended up being soft as well. Next time I'll try adding a little bit more flour to the recipe or a little bit more corn starch to the filling to make it thicker.
Strawberry Pie Sour Cream Crumb Bars
1/2 c butter, melted and cooled to room temperature
1/2 c light brown sugar
1 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 c strawberry pie filling (or any kind you would like)
1/2 c sour cream
1/4 cup granulated sugar
1 Tbsp all purpose flour
1/2 tsp vanilla extract
Store in the refrigerator up to 3 days.
I got this recipe from The Recipe Critic
I don't really make enough time to have a good breakfast on weekdays so I like to spend a little more effort on making breakfast on weekends. This is a really delicious and healthy recipe to start your day off with. The combination of spinach and feta is always a hit. As a bonus, these little toasts looked really good so they would be impressive to present to friends/family. I like my eggs runny, but if you like the yolks to be set then just poach them a little bit further.
Poached Eggs on Spinach-Feta Toast
1/2 cup (125 mL) fresh spinach, (or 1/4 cup od frozen thawed spinach), finely chopped and lightly squeezed
1/4 cup (125 mL) crumbled feta cheese
1/4 cup (125 mL) finely chopped green onions
1 tsp (10 mL) chopped fresh oregano, (or 1/2 tsp dried)
1 small clove garlic, minced1/8 tsp (1 mL)
pepper1 1/2 tbsp (45 mL)
2 thick slices sourdough bread, toasted
1 1/2 tsp (15 mL) vinegar
This recipe is from Canadian Living Magazine (I've modified it slightly).
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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