Sunday, June 29, 2014

Grilled Quesadilla

A few weeks ago, we were in Phoenix to catering my good friend Glends’s 70th Birthday.  It was a total surprise to her for us to be there.  While we were there, we stayed with her daughter (Kelly’s) family, which has a huge treat for us.  For dinner one night, Kelly made an amazing dish.  Grilled Quesadilla!  I was so amazed I had to shoot a few pictures, and reproduce these when I got home.  So last night Craig heated up the grill, charred the peppers, chicken and Jalapeno.  When I got home from work, I chopped up the peppers, onion and diced the chicken, and we were ready….here’s the recipe.



Grilled Quesadilla
        8 tortillas
        4 cups Cheese (use a mixture of cheddar, hot pepper jack…or whatever you like!)
        15-20 small sweet peppers, grill then dice
        ½ Onion, grill, then slice
        1 Chicken breast, grilled and diced
        2 Jalapenos, grilled and diced
        *2 flat plates (use whatever you have, but Kelly used Corelle! And these worked GREAT!!!)

Grill all ingredients, Chicken peppers, onion and jalapenos.  Let cool, and dice all.
Gather all ingredients, and head to the grill.  
 Place 2 tortillas on the preheated grill.  
Take a handful on cheese and evenly place over tortilla.  
Working quickly, sprinkle peppers, jalapenos, and chicken over cheese. 


Place another handful of cheese over the top, and cover with another tortilla. 
Keep an eye on the bottom tortilla, when it’s crispy, 

take a plate and scoop up the quesadilla, place another plate on top, then flip, and place the quesadilla back on the grill.  Grill the new bottom, until it matches the crispyness of the top, which will also allow for the melted cheese.  When ready, pull quesadillas, repeat as needed with additional tortillas. 

Cut into 6-8 pieces, and serve with salsa and sour cream. Perfectly easy to cut with a pizza cutter!!

----------------
Grilled Quesadilla
        8 tortillas
        4 cups Cheese (use a mixture of cheddar, hot pepper jack…or whatever you like!)
        15-20 small sweet peppers, grill then dice
        ½ Onion, grill, then slice
        1 Chicken breast, grilled and diced
        2 Jalapenos, grilled and diced
        *2 flat plates (use whatever you have, but Kelly used Corelle! And these worked GREAT!!!)

Grill all ingredients, Chicken peppers, onion and jalapenos.  Let cool, and dice all.
Gather all ingredients, and head to the grill.   Place 2 tortillas on the preheated grill.  Take a handful on cheese and evenly place over tortilla.  Working quickly, sprinkle peppers, jalapenos, and chicken over cheese. Place another handful of cheese over the top, and cover with another tortilla.  Keep an eye on the bottom tortilla, when it’s crispy, take a plate and scoop up the quesadilla, place another plate on top, then flip, and place the quesadilla back on the grill.  Grill the new bottom, until it matches the crispyness of the top, which will also allow for the melted cheese.  When ready, pull quesadillas, repeat as needed with additional tortillas.


Cut into 6-8 pieces, and serve with salsa and sour cream. Perfectly easy to cut with a pizza cutter!!

Friday, June 20, 2014

Almond-Stuffed Chicken

A few weeks ago I came across a recipe for almond stuffed chicken.  This sounded so great I had to include it in a future menu, but with my caterings and vacation, I had to put it on hold. Well, last night I finally made it.  In addition to the almond stuffed chicken, I made skewered grilled green beans and brown basmati rice.  Such a great dinner....  Try it for yourself, you'll love it.

Almond-Stuffed Chicken


Ingredients
1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light)
1/4 cup slivered almonds, toasted, coarsely chopped, and divided
3 tablespoons chopped fresh parsley, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter



Preparation
1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.

2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.

3. Bake in oven at 375° for 30-40 minutes, or until internal temp is 175°.