Ingredients: burrito-size flour tortillas, cheese, cooked and shredded chicken, jalapenos (optional), and tomatoes (not pictured, optional).
As a Christian, wife, mother of a little girl and two fur-babies, Mississippi State Bulldog, and PhD, I lead a very busy life. If you add on top of that my obsession for organization and loves for couponing, sewing, knitting, cooking, reading, gardening, and a host of other random hobbies, you've got the recipe for...well...variety. And variety is the spice of life!
Showing posts with label tortilla. Show all posts
Showing posts with label tortilla. Show all posts
Wednesday, October 12, 2011
MrsDrPoe: Quesadillas
It's another Whats for Dinner Wednesday here at the blog. Tonight, I'll be sharing with you another recipe that does double duty as one of Mr. Poe's favorite dishes and as something quick and easy for a Wednesday night meal.
Ingredients: burrito-size flour tortillas, cheese, cooked and shredded chicken, jalapenos (optional), and tomatoes (not pictured, optional).
On one half of the open tortilla layer cheese, chicken, and veggies:
Fold the tortilla in half, and carefully place it in a George Foreman type grill, closing the lid OR on a hot skillet or grill pan on the stove-top. After the cheese starts to ooze out just a bit, put the quesadilla on a plate, and cut it into four wedges with a pizza cutter or knife:
Serve with a huge dollop of sour cream and plenty of salsa. Enjoy!
Ingredients: burrito-size flour tortillas, cheese, cooked and shredded chicken, jalapenos (optional), and tomatoes (not pictured, optional).
Wednesday, September 7, 2011
MrsDrPoe: Fajitas
Today's What's for Dinner Wednesday is one of Mr. Poe's favorites dishes from his favorite food genre: Fajitas.
Ingredients: 6-8 oz boneless, skinless chicken breast (or skirt steak), 1/2 package fajita seasoning, 1/2 a medium-large bell pepper, 1/8 of a medium onion, 1 cup water (not shown), 2-3 tortillas (not shown), desired toppings (not shown).
Dump seasoning and water into a medium skillet, and stir to dissolve some of the seasoning in the water. Thinly slice the chicken, onion, and pepper, and add to the liquid in the skillet. Toss to coat:
Cook on med-high heat, stirring occasionally, until the chicken is done, the pepper is tender, and the onion is transparent (approximately 15 min). Spoon over tortillas:
Top with your favorite toppings (we love cheddar, sour cream, jalapenos, and salsa), and serve. Refried beans, chips and queso dip, or chips and salsa partner wonderfully with this dish, as you can probably imagine. Enjoy!
Ingredients: 6-8 oz boneless, skinless chicken breast (or skirt steak), 1/2 package fajita seasoning, 1/2 a medium-large bell pepper, 1/8 of a medium onion, 1 cup water (not shown), 2-3 tortillas (not shown), desired toppings (not shown).
Dump seasoning and water into a medium skillet, and stir to dissolve some of the seasoning in the water. Thinly slice the chicken, onion, and pepper, and add to the liquid in the skillet. Toss to coat:
Cook on med-high heat, stirring occasionally, until the chicken is done, the pepper is tender, and the onion is transparent (approximately 15 min). Spoon over tortillas:
Top with your favorite toppings (we love cheddar, sour cream, jalapenos, and salsa), and serve. Refried beans, chips and queso dip, or chips and salsa partner wonderfully with this dish, as you can probably imagine. Enjoy!
Wednesday, July 6, 2011
MrsDrPoe: Jamaican Jerk Chicken Wraps
Last week I was able to visit the Lukes for a few days, and they made all kinds of tasty treats for me. One of the first recipes of theirs that I'd like to share with you is one that Mrs. Luke developed herself, based on some inspiration from their honeymoon...Jamaican Jerk Chicken Wraps (serves 4).
Ingredients: 2 boneless skinless chicken breast, 1/2 cup + 3 Tbs Jamaican Jerk marinade, 4 slices of bacon, 1/4 cup shredded cheddar cheese (not shown), 1/2 cup mayo, 1 mango, 1 tomato, 1 head of lettuce, 4 tortillas, 1/8 cup onion (finely diced, not shown), 1/2 tsp garlic powder (not shown), 1/2 tsp onion powder (not shown), 1/2 tsp salt (not shown), 1/2 tsp pepper (not shown).
Dice the chicken and mix it in a ziplock bag with the 1/2 cup of Jamaincan Jerk marinade. Place the bag in the refrigerator and allow the chicken to marinade for at least six hours. Slice the mango and puree it using a food processor. It should look like the image below:
Keep all but 2 Tablespoons of the mango puree in a small bowl. Combine the reserved 2 Tbs of puree, mayo, onion, the remaining Jamaican Jerk sauce, onion powder, garlic powder, salt and pepper to make a sauce:
Place the chicken and marinade in a skillet:
Cook over med-high heat till done. Also cook the bacon using your favorite method (microwave, stove top, oven, etc.). Then slice the tomato and lettuce into small pieces, and crumble the cooked bacon. To assemble, layer the mayo sauce, cheese, chicken, bacon, lettuce, tomato, and mango puree on a tortilla:
Then wrap and enjoy! It's delicious and tastes just like a trip to the islands...or to the NC coast.
Ingredients: 2 boneless skinless chicken breast, 1/2 cup + 3 Tbs Jamaican Jerk marinade, 4 slices of bacon, 1/4 cup shredded cheddar cheese (not shown), 1/2 cup mayo, 1 mango, 1 tomato, 1 head of lettuce, 4 tortillas, 1/8 cup onion (finely diced, not shown), 1/2 tsp garlic powder (not shown), 1/2 tsp onion powder (not shown), 1/2 tsp salt (not shown), 1/2 tsp pepper (not shown).
Dice the chicken and mix it in a ziplock bag with the 1/2 cup of Jamaincan Jerk marinade. Place the bag in the refrigerator and allow the chicken to marinade for at least six hours. Slice the mango and puree it using a food processor. It should look like the image below:
Keep all but 2 Tablespoons of the mango puree in a small bowl. Combine the reserved 2 Tbs of puree, mayo, onion, the remaining Jamaican Jerk sauce, onion powder, garlic powder, salt and pepper to make a sauce:
Place the chicken and marinade in a skillet:
Cook over med-high heat till done. Also cook the bacon using your favorite method (microwave, stove top, oven, etc.). Then slice the tomato and lettuce into small pieces, and crumble the cooked bacon. To assemble, layer the mayo sauce, cheese, chicken, bacon, lettuce, tomato, and mango puree on a tortilla:
Then wrap and enjoy! It's delicious and tastes just like a trip to the islands...or to the NC coast.
Wednesday, May 11, 2011
MrsDrPoe: Buffalo Chicken Tacos
Happy What's for dinner Wednesday, I'm actually "cheating" in that this recipe was actually made for lunch on Sunday. It was pretty tasty though, and I'm sure we'll be making it again soon (but not too soon for possibly obvious reasons). This recipe was also adapted from the back of a Knorr Rice Sides Buffalo Chicken flavor package (serves 4).
The ingredients: 1 package Knorr Rice Sides Buffalo Chicken flavor, 3/4 bottle of Moore's Buffalo sauce, 1/4 cup onion (thinly sliced), 1/2 cup green bell pepper (thinly sliced), 1Tbs olive oil, 1.5 cups cooked and diced chicken* (not shown), flour tortillas (not shown).
Prepare rice in a 2 qt saucepan according to directions on the back of the package.
Place oil, onions and peppers in a small skillet and saute on med-high till onions are translucent and peppers are slightly softened.
Turn the burner down to low, and add the cooked chicken* and buffalo sauce to the cooked veggies. Stir to coat.
Once the rice is finished cooking, place a tortilla on a plate. Layer the rice and then the chicken mixture on top. As an afterthought I wouldn't recommend this much filling in a single taco ;). Add sour cream and shredded cheddar cheese if desired.
Wrap and serve. This one was Mr. Poe's, and it was so big that he had to eat it with a fork. Mine was smaller and easier to handle.
*I had some left over empanada filling (cooked chicken (~1 cup), corn (~1/2 cup) and cheddar cheese (~1/4 cup)) that I used instead of cooking more chicken.
The ingredients: 1 package Knorr Rice Sides Buffalo Chicken flavor, 3/4 bottle of Moore's Buffalo sauce, 1/4 cup onion (thinly sliced), 1/2 cup green bell pepper (thinly sliced), 1Tbs olive oil, 1.5 cups cooked and diced chicken* (not shown), flour tortillas (not shown).
Prepare rice in a 2 qt saucepan according to directions on the back of the package.
Place oil, onions and peppers in a small skillet and saute on med-high till onions are translucent and peppers are slightly softened.
Turn the burner down to low, and add the cooked chicken* and buffalo sauce to the cooked veggies. Stir to coat.
Once the rice is finished cooking, place a tortilla on a plate. Layer the rice and then the chicken mixture on top. As an afterthought I wouldn't recommend this much filling in a single taco ;). Add sour cream and shredded cheddar cheese if desired.
Wrap and serve. This one was Mr. Poe's, and it was so big that he had to eat it with a fork. Mine was smaller and easier to handle.
*I had some left over empanada filling (cooked chicken (~1 cup), corn (~1/2 cup) and cheddar cheese (~1/4 cup)) that I used instead of cooking more chicken.
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