Quesadillas de Pollo. These Chicken Quesadillas or Quesadillas de Pollo are absolutely delicious and they make a satisfying lunch or weeknight dinner. They are creamy and full of flavor and are a fantastic way to use your leftover chicken. I’m telling you, this might be my new favorite quesadilla recipe and I am going to make it over and over again. You can serve them with guacamole, or with tomato or tomatillo salsa. Buen provecho! Ingredients (5 quesadillas) Cooking Spray or olive oil3/4 cup cream cheese, softened1 teaspoon chili powder or to your taste1 teaspoon ground cuminSalt and pepper1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 cup chopped cilantro1 green onion, finely chopped2 cups shredded cooked chicken1/2 cup shredded cheddar cheese1/2 cup shredded Monterrey Jack Cheese10 flour tortillas Directions In a large mixing bowl, combine the cream cheese, chili, cumin, onion powder, garlic powder, salt, pepper, cilantro, green onions, chicken and shredded cheese.
Black Bean & Guac Burrito. I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. The first was Gallo Pinto - a traditional rice and bean dish for breakfast. Today’s post does not involve traditional Costa Rican food but instead burritos- my favorite meal from the cafe good vibrations. This place was definitely your sufer-type, American hang but man did they have good food (and so laid back!) This is where I discovered my love for burritos. Rice (check!) Beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples!
Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients. Stuffed Bell Peppers. With all the decadent things I've been posting lately, you might start to think that we eat dessert all the time at our house. While that might not meet with any complaints from my husband, that's hardly the case. I'd say most of the time we try to be fairly healthy. My mom is the same way, so she and I love sharing recipes back and forth when we find good ones. When she was here visiting she told me we had to make these stuffed bell peppers that she loves.
She said, with an emphatic nod, that they were from Dr. Anyway, we made the bell peppers for dinner while my parents were here and they were delicious! Somewhat. Stuffed Bell Peppers HeatOvenTo350 Published 04/20/2011 Ingredients Instructions Heat oven to 350. Recipe Source: Dr. With all the decadent things I've been posting lately, you might start to think that we eat dessert all the time at our house. Anyway, we made the bell peppers for dinner while my parents were here and they were delicious! Somewhat. Stuffed Bell Peppers Ingredients. Veggie Enchiladas.
Slow-Cooker Black Bean Enchiladas. Slow Cooker Enchiladas Serves 4-6 1/2 yellow onion, diced small1/2 bell pepper, diced small (any color)1 16-ounce can black beans, drained and rinsed1 cup frozen corn2 teaspoons chili powder1 teaspoon cumin1 teaspoon salt1 1/2 cups cheese, shredded and divided - we like monterey jack2 16-ounce jars of your favorite salsa12 6"-8" tortillas, flour or cornOptional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese.
Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese. Additional Notes: Carne Asada Soft Tacos. It’s almost Cinco de Mayo! Any excuse to make Mexican food, is a great celebration to me!
I developed a simple and completely flavorful marinade for carne asada beef or flank steak, that marinates for an hour, is grilled for a few minutes and presto, restaurant style carne asada tacos are ready! I hope you guys can find this tortilla bread that I have pictured below. It makes the best soft tacos ever, no joke. Be sure to take a peek at my Creamy Salsa and Black Bean Nachos that I developed for Kraft as well Break out your sombreros, maracas, chips and salsa, it’s Mexican night!! Left: Tia Rosa Tortilla Bread, onion, garlic, avocado, carne asada beef (flank steak), red bell pepper, ground cumin, corn, olive oil and lime juice Here’s the beef, it will come in one rectangular piece that you will later slice Let’s start the marinade. Add some lime juice to olive oil. Now add your cumin, salt and pepper. Grab a big ziplock bag and add your onions/garlic, beef, and marinade. 2 cloves minced garlic.