STEWED CHICKEN, CHIPOTLE AND MONTEREY JACK QUESADILLAS
Simmer chicken in a tomato-chili powder sauce and add it to a quesadilla with chipotle chiles.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
CHIPOTLE-MANGO BBQ CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
- Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
- Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
- Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
- Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
COWBOY CHILI
Sweet and chunky describe this hearty chili that kids will love. For the adults, add a dash or two of hot sauce and warm up your winter, and your taste buds.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until pepper is crisp-tender.
Nutrition Facts : Calories 217 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1005mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 5g fiber), Protein 15g protein.
COWBOY CAVIAR QUESADILLAS
Cowboy caviar is a wonderful appetizer on its own, which I often serve with tortilla chips in place of salsa. But when combined in a cheesy quesadilla ... it's next level!
Provided by Jaymee Sire
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
- When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
- Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
- For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
- Cut into wedges and serve with more cowboy caviar. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love