Sheet-Pan Chicken Quesadillas

For this recipe, I like to use the grilled chicken strips you can buy in packages at Costco. (I simply use kitchen shears to cut the strips into skinnier pieces). You could also use rotisserie chicken meat or whatever other cooked chicken you had on hand.

I also like to use ready-to-cook, fresh tortillas for this recipe. Our family's favorite brand is "Tortilla Land." Just be sure to cook them first before using them in the recipe below.

These taste great on their own, but served with sliced scallions, sour cream, diced avocado, chopped cilantro, salsa, and guacamole, they are next-level yummy!

3 tablespoons salted butter, melted and divided
14 (8-inch) tortillas, cooked
3 cups shredded cooked chicken
3 cups shredded Mexican cheese blend
1 (15-oz) can black beans, drained and rinsed
1 cup sour cream
1/4 cup sliced scallion whites
1/4 cup chopped cilantro
1 tablespoon chili powder
2 teaspoons ground cumin
juice of 1 lime
salt and black pepper

Optional Toppings:

scallion greens

sour cream

avocado

cilantro

salsa

guacamole

lime slices

Preheat oven to 450-degrees F. Brush a half-size baking sheet with 1 tablespoon of melted butter.

Arrange 3 tortillas along one long side of baking sheet, overlapping each other and with half the tortillas hanging over the rim; repeat on the other long side. Arrange 2 tortillas at each end, overhanging and overlapping. Then place two tortillas in the center of the baking sheet to cover the bottom.

In small bowl, combine sour cream, scallions, cilantro, chili powder, cumin, lime juice, salt and pepper and stir well to combine. Set aside.

In large bowl, combine chicken, cheese, and beans. Toss to combine. Add sour cream mixture and stir until all is well mixed.

Spread chicken filling over tortillas. Place remaining 2 tortillas in center on top of filling, then fold overhanging tortillas to completely encase filling, pressing down firmly. Brush tops of tortillas with remaining 2 tablespoons of melted butter.

Bake quesadillas in center of oven until tortillas are crispy and filling is hot and melty, about 20 minutes.

Allow to cool for a few minutes and then cut quesadillas into squares.

Top with desired toppings and serve.

Sheet Pan Steak Fajitas

This is a great way to make flavorful fajitas. This is a recipe everyone in my family will eat and enjoy. I like to serve these with homemade Mexican Rice (see recipe HERE) and fresh, homemade salsa.

Makes 6 servings.

Marinade:
1/2 cup fresh lime juice
1/3 cup vegetable oil
3 tablespoons minced fresh garlic
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons ground oregano
2 teaspoons chili powder
2 teaspoons ground coriander

Fajitas:
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
1-1/2 pound flank steak, thinly sliced against the grain 1/4-inch thick

For Serving:
12 (8-inch) flour tortillas, warmed
chopped fresh cilantro
sour cream
lime wedges
salsa
guacamole


Preheat broiler to high with rack 6 inches from element and a baking sheet inside.

Whisk together lime juice, oil, garlic, vinegar, Worcestershire, salt, honey, cumin, oregano, chili powder, and coriander in a bowl for the marinade.

Add bell peppers and onion to marinade; let stand 10 minutes. Transfer vegetables to preheated baking sheet using tongs, letting excess marinade drip back into bowl. Add steak to marinade; let stand 10 minutes.

Meanwhile, broil vegetables until beginning to char, 10 minutes; flip, then add steak to baking sheet using tongs, letting excess marinade drip off, and broil until steak is cooked through, about 3 minutes.

Serve steak and vegetables in tortillas; top with cilantro, sour cream, limes, guacamole, and salsa.

Churro Bites Recipe From DisneyLand

From DisneyParks.com: "While our parks are temporarily closed, you can still enjoy a delicious Disney churro – because you can make them yourself at home! This recipe is inspired by the delicious snack that can be found at all of our parks across the globe. The recipe serves four people and is a perfect snack."

Ingredients

1 cup water
8 tablespoons butter
¼ teaspoon salt
¾ teaspoon ground cinnamon, divided
1 ¼ cups all-purpose flour
3 eggs
1 ½ cups vegetable or canola oil
½ cup sugar

Instructions

Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat.

Bring pot to rolling boil.

Reduce heat to low.

Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.

Add eggs, one at a time, and stir until combined. Set aside.

Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.

Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry. 

Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.

Drain churro bites on paper towel.

Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

Mexican Rice

This is the real deal, baby.  Mmm, mmm, good! This makes a big enough batch that I can freeze some for the next time we have Mexican food. I serve it alongside enchiladas, burritos, tacos, etc. It can also be made ahead of time and stored in the fridge for a few days before using.

2 ripe tomatoes (about 12 ounces), cored and quartered [or, one (14-oz) can of diced tomatoes]

1 medium onion, preferably white, peeled, trimmed of root end and quartered

3 medium jalapeno chilies [optional]

2 cups long grain white rice (note: we’re not talking instant rice here; this has to be the real deal)

1/3 cup canola oil

4 cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)

2 cups low-sodium chicken broth (or vegetable broth)

1 tablespoon tomato paste

1-1/2 teaspoons table salt

1/2 cup minced fresh cilantro leaves [optional]

1 lime, cut into wedges for serving

Adjust oven rack to middle position and heat oven to 350 degrees.  Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapenos and discard; mince flesh and set aside. Mince remaining jalapeno, including ribs and seeds; set aside.

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1-1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

Heat oil in heavy-bottomed oven safe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapenos; cook, stirring constantly, until fragrant, about 1-1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro and reserved minced jalapeno with seeds to taste. Serve immediately, passing lime wedges separately.

For a printable version of this recipe, go here.

Corn & Black Bean Quesadillas with Pepper Jack Cheese

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

Makes 2 folded 8-inch quesadillas.

1/3 cup frozen corn kernels, thawed

2 teaspoons vegetable oil, plus more for brushing tortillas

1/3 cup minced red onion

1 teaspoon minced garlic

1/2 teaspoon chili powder

1/3 cup black beans (canned)

2 teaspoons lime juice

kosher slat

2 plain flour tortillas, eight-inch

2/3 cup Pepper Jack cheese (3 ounces)

1 tablespoon minced pickled jalapenos (optional)

Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl. Heat 2 teaspoon vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortillas and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapenos, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

For a printable version of this recipe, go here.

Chicken & Cheese Quesadillas

1 (16-oz) jar prepared salsa

vegetable oil

1 rotisserie chicken, skin discarded, meat shredded into medium bite-sized pieces (about 3 cups)

1 teaspoon taco seasoning

1/4 cup canned pickled jalapenos, drained and minced, optional

1-1/2 cups packaged Mexican cheese blend

4 (12-inch) flour tortillas

sour cream and guacamole, for serving

Drain salsa in mesh stariner over bowl. Reserve strained salsa and 1/3 cup juice separately. Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 2 tablespoons oil.

Combine chicken, taco seasoning, jalapenos, cheese, and salsa juice in bowl. Spread 1 cup filling over half of each tortilla, leaving 1/2-inch border around edge. Brush plain half of tortillas with oil, fold over filling and press down firmly. Transfer to prepared baking sheet and brush top of each tortilla with 1/2 teaspoon oil.

Bake until tops of quesadillas begin to brown, about 10 minutes. Flip quesadillas over, press with spatula, and bake until crisp and golden brown on second side, 8 to 10 minutes. Cool quesadillas on wire rack for 10 minutes before slicing. Cut each quesadilla into 4 wedges and serve with reserved salsa and sour cream and guacamole.

For a printable version of this recipe, go here.

California Chicken Burritos

These are a favorite of Eric's. I like them best when served with guacamole, salsa, and sour cream.
Serves 4

2 tablespoons vegetable oil

1 (15.5-ounce) can black beans, drained and rinsed

1/2 cup water

1 cup prepared chunky salsa, drained and juice reserved

1 small can chipotle Chile, minced, plus 1 teaspoon adobo sauce

3 garlic cloves, minced

salt and pepper

2 cups cooked rice

1-1/2 cups shredded rotisserie chicken

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded Monterey Jack cheese

4 (10-inch) flour tortillas

Adjust an oven rack to middle position and heat oven to 450 degrees. Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add black beans, water, reserved salsa juice, chile and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato masher, mash beans lightly. Season with salt and pepper.

Place rice in medium microwave-safe bowl, cover with plastic wrap, poke holes in plastic, and microwave on high power until hot, about 90 seconds. Stir in salsa, chicken, and 1-1/2 cups cheddar cheese. Spread one-quarter of black bean mixture down center of each tortilla, leaving 2-inch border at ends. Mound rice mixture on beans and fold tortillas to form burritos. Transfer to baking sheet, sprinkle with 1-1/2 cups Monterey Jack cheese, and bake until cheese is bubbly, about 10 minutes.

For a printable version of this recipe, go here.

Mexican Layer Dip

MEXICAN LAYER DIP

1 tub of guacamole (OR, peel, pit, and mash 2 large avocados with 2
tablespoons lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper)
1-1/2 cups sour cream
1 package taco seasoning mix
2 (16-ounce) cans refried beans
1/2 cup taco sauce
8 green onions, chopped
2 medium tomatoes, chopped
1 (4.5 ounce) can black olives, drained and chopped
2 cups shredded Monterrey Jack cheese and 1 cup shredded cheddar cheese

Tortilla chips

Combine sour cream and taco seasoning mix; set aside. Mix refried beans and
taco sauce; set aside.

To assemble, spread refried bean mixture on a large, shallow serving platter.
Spread avocado mixture (or guacamole) over beans. Spread sour cream mixture
over avocado. Sprinkle cheese to cover. Sprinkle chopped onion, tomatoes and
olives over all. Serve chilled or at room temperature with tortilla chips.

For a printable version of this recipe, go here.