Chicken Quesadilla


Mexican flavors, chicken, and Jack cheese. You will love this combination of flavors.
 

I hope you give this a try. It’s very economical for a growing family and takes less than 30 minutes to make.
 

Chicken Quesadilla
 
Makes 4 servings
 
Here are the Ingredients:
  • 1 large chicken breast, cut into medallions
  • 1 1/2 cups Jack cheese, shredded and divided into 4 servings
  • 8 medium size flour tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon pepper
  • salsa, see separate recipe
  • sour cream, optional
Combine spices and toss with chicken until well coated. Heat oil on medium high in a non stick skillet. Carefully add chicken and cook for 6 minutes on each side. Remove and allow to rest covered for 5 minutes. Chop chicken into smaller pieces. In a clean non stick skillet on medium heat add a flour tortilla, 1 serving of cheese, chicken, and top with second tortilla. Press together so that cheese sticks to both tortillas. Cook for 3 minutes on one side and carefully flip and cook for another 3 minutes. Repeat with remaining 3 servings. Cut into quarters and serve with salsa and sour cream.

Guacamole Dip


Mexican food is my all time favorite food and avocados are always such a fresh ingredient for salads and dips.

 

Mix in some fresh veggies and some homemade tortilla chips and you have a great anytime snack.

Guacamole Dip
 
Here are the Ingredients:
  • 3 avocados
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
Cut the avocados in half, remove pit, and spoon out fruit. Pour half the lime juice into avocado and mash until creamy. Add the remaining ingredients stir and chill before serving.
 
Here are the Ingredients:
 
Chips
  • corn tortillas, cut into 2 inch long strips
  • 3/4 cup vegetable oil
  • kosher salt, to taste
  • lime fiesta salt free seasoning
Heat vegetable oil in a skillet on medium high heat. Carefully place in a few corn tortilla strips, don’t over crowd, flip with tongs until both sides are lightly browned and crispy. Drain on a paper towel lined plate. Immediately sprinkle with salt and seasoning.

Homemade Chips and Salsa


One of my favorite snacks is fresh homemade chips and salsa. The chips are still warm when you eat them.
 

There is always a little Mexican flavor in my home.

Homemade Chips and Salsa
 
Here are the Ingredients:
 
Chips
  • corn tortillas, cut into 2 inch long strips
  • 3/4 cup vegetable oil
  • kosher salt, to taste
  • lime fiesta salt free seasoning
Heat vegetable oil in a skillet on medium high heat. Carefully place in a few corn tortilla strips, don’t over crowd, flip with tongs until both sides are lightly browned and crispy. Drain on a paper towel lined plate. Immediately sprinkle with salt and seasoning.
 
Salsa
 
Here are the Ingredients:
  • 3 medium vine ripened tomatoes diced
  • 1 medium onion chopped fine
  • 3 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 medium sized jalapeno, seed and chopped
  • 1/2 can diced tomatoes
  • salt and pepper to taste
Mix all ingredients and allow to chill for 1 hour before serving
 
For spicier Salsa leave in jalapeno seeds.

Chicken Tostadas


My freezer is always loaded with chicken tenders in individual portions. I cook for one most days so chicken tostadas are perfect when you don’t necessarily want leftovers. This can always adjust easily to the size of your family.
 
 
Homemade salsa is another staple in my refrigerator. It’s excellent on this dish not to mention on quite a few other foods you may eat daily.
 
 
Chicken Tostadas
 
 Here are the Ingredients:
 
1 serving – 2 tostadas
  • 3 oz boneless, skinless chicken tenders
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup lettuce, shredded
  • 1/4 cup cheddar cheese, shredded
  • sour cream, optional
  • salsa, see recipe
  • avocado, optional
  • olives, optional
  • corn tortillas
  • 1 tablespoon avocado oil, or olive oil
  • 1/2 cup vegetable oil
Toss chicken tenders with spices until well coated. Heat oil in a skillet on medium high heat. Place in chicken and cook turning until browned and cooked through, around 10 minutes, depending on thickness of chicken. Pull chicken apart with a fork in shreds. Meanwhile heat vegetable oil in another skillet on medium high. Carefully place in corn tortilla and leave in flat position. Cook on both sides until crispy. Top with chicken, lettuce, cheese, sour cream, and salsa. Garnish with avocado slices and olives. Oh so good.
 

Chicken Tacos


Chicken tacos on steamed tortillas are a nice change from crunchy or fried shells. Give this a try. I promise you’re going to love the simple flavors.
 


I make my own salsa with super ripe tomatoes and fresh cilantro. Try my salsa recipe as well.
 

Chicken Tacos
 
Here are the Ingredients:
 
Makes 2 servings – 2 tacos per serving
  • 6 oz boneless, skinless chicken, cut into small pieces
  • 1/4 cup sweet onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 teaspoons taco seasoning
  • 1 teaspoon salt
  • 8 small corn tortillas, steamed
  • salsa, see recipe
  • 1 tablespoon vegetable oil
Heat vegetable oil in nonstick skillet on medium high. Place in chicken and saute until halfway cooked. Add salt and taco seasoning and cook until done. Approximately 12 minutes. Heat the tortillas between dampened paper towels in the microwave for 30 seconds. Take two shells together and top with chicken, onion, cilantro, and salsa. You’re going to enjoy it.

Chicken Fajitas


I love hearing that sizzle when it hits the frying pan.
 

That sound instantly gives me a craving for a margarita! I guarantee this will be a hit at your dinner table.
 
Ingredients
  • 8 0z chicken breasts, thinly sliced
  • 1 cup red bell pepper, thinly sliced strips
  • 1 cup green bell pepper, thinly sliced strips
  • 1 cup yellow onion, thinly sliced strips
  • 2 green onions, diced
  • 1 avocado sliced, or guacamole (see recipe)
  • 1 cup cheddar cheese, grated
  • 1/2 cup cilantro, chopped
  • salsa (see recipe)
  • sour cream
  • 3 tablespoons fajita seasoning
  • 3 tablespoons canola oil
  • tortillas
Directions
 
Combine peppers, onions, chicken, seasoning, and oil together in a both. Mix until coated. Meanwhile heat a large skillet on high and toss in ingredients. Cook until meat is cooked around 20 minutes. Heat tortillas on an iron skillet or a frying pan until heated through. Serve with cilantro, salsa, sour cream, and cheese.

Chicken Hardshell Tacos


Hardshell chicken tacos are a favorite in just about every home. Easily made in 10 minutes.
 

Ingredients
  • 3 oz chicken breast, diced
  • 2 whole grain corn taco shells, hard (Old El Paso)
  • 1/2 cup lettuce, shredded
  • 1/4 cup tomatoes, diced
  • 1/4 cup medium cheddar cheese, shredded
  • 2 tablespoons salsa (see recipe) or Tostito’s salsa
  • 2 tablespoons sour cream
  • 2 teaspoons taco seasoning, McCormick’s original
Directions
 
Cook chicken in nonstick skillet on medium high and brown a little. Add seasoning and 1/4 cup water. Cook for 5 minutes on simmer. Heat shells in microwave and assemble. Enjoy.
 
461 Cal, 22 g Fat, 25 g Carbs, 38 g Prot

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