These Chicken Quesadillas are absolutely delicious and they make a satisfying lunch or weeknight dinner.
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.
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.
You can’t tell by looking at them, but these enchiladas are chock full of veggies. Summer gardens will soon start offering up their bounty, and now you can be ready to make use of all the goodies with this dish. This recipe is very similar to that for my favorite chicken enchiladas but this version calls for filling them with zucchini, bell pepper, onion and black beans.
We make zero claims as to the authenticity of this dish, but we do know that it's extremely tasty! We love how the tortillas get soft and chewy during cooking, absorbing some of the salsa and providing the perfect vehicle for lots of oozy cheese.
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!