Tuesday, August 30, 2011

Chicken, Corn and Black Bean Quesadillas

I made these tonight. I wasn't sure if my kids would eat it and Matt was still at work, so I invited some friends over. They were a hit! Everyone (except Ethan because he doesn't like anything!) loved it. And it was super fast. Probably 30 minutes start to finish...maybe less. I did a little less garlic and I used half pepper jack and half mild cheddar cheese. I also did butter instead of oil when cooking the quesadillas. I would really recommend these!

Photo by sugaredwhisk.

2 tablespoon canola oil, divided
3 cloves garlic, minced
1 1/2 cups corn kernels
1 large chicken breast, cooked and shredded or cubed*
1/3 cup water or broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 can black beans
2 ounces cream cheese
2 cups Mexican blend cheese (PepperJack would be great too)
4 large (burrito sized) flour tortillas

* I seasoned my chicken with salt, pepper, garlic powder, oregano, and chili powder and cooked it stove top.

Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant. Add the chicken, water (or broth), cumin, chili powder, oregano, and black beans and bring to a light boil. Simmer for 5-10 minutes to let the flavors meld. Remove pan from the heat and stir in the cream cheese.

Heat another large pan (grill pan, or cast iron skillet) over medium-high heat, brush pan surface with canola oil. Place a flour tortilla onto the hot pan. Build a quesadilla by layering a handful of cheese, 1/4 of the chicken mixture and another handful of cheese on one half of the tortilla. Fold tortilla in half and apply pressure to top to create a sear on the bottom of the tortilla and to make everything stick together. Once the bottom of the tortilla is browned flip over and brown the other side, once again applying pressure to the top to help the browning process. When both sides are browned remove quesadilla from pan and cut into 4 even triangles with a sharp knife or pizza cutter. Repeat process with remaining tortillas, brushing pan with canola oil before each quesadilla.

Originally posted here: http://www.sugaredwhisk.com/2011/chicken-corn-and-black-bean-quesadillas/

Sunday, August 28, 2011

Chicken Cordon Bleu Bites

It has been a while since anyone posted and I am making this tonight so I thought I would share it. So good and so rich! I want to say Rachel gave me this recipe but now I can't remember.

1 egg
1/2 cup milk

Mix these two together and set aside

4-6 oz cubed swiss cheese (I buy slices and it does not make any difference)
8 oz cubed ham

1 can cream of chicken soup
1 cup milk
Mix these two things together and set aside

Bread crumbs
2 lbs chicken

Drop bite size raw cubed chicken into milk and egg mixture. Roll in bread crumbs. Brown in a oil on stove. Place chicken in a baking dish with ham and cheese mixed throughout. Pour milk and soup mixture over chicken

Bake for 30 minutes at 350 degrees. Very creamy and very delicious.