Three Cheese Chicken Quesadillas

Another yummy recipe from the Food Nanny.

Three Cheese Chicken Quesadillas
6 servings

1 lb boneless skinless chicken
6 taco size flour tortillas
1 cup shredded cheddar
1/2 cup shredded Monterey Jack
1/2 cup shredded pepper jack

Toppings:
shredded iceburg lettuce
1 avocado, sliced lengthwise
sour cream
salsa

1. Preheat the oven to 400 degrees and grease a rimmed baking sheet.

2. Saute the chicken cut into strips with olive oil and onion. Lay out the tortillas and scoop 1/2 cup of the chicken on one half of each torilla.

3. Combine the cheeses and sprinkle 1/3 cup over the chicken on each tortilla. Fold each tortilla in half, secure it with a toothpick, place on the prepared baking sheet, and bake for 6 to 10 minutes. Carefully turn the quesadillas and bake until barely brown, about 5 minutes. Discard the toothpicks.

4. Cut each quesadilla into three wedges and serve with lettuce, avocado, sour cream, and salsa.

You can make this meatless by using refried beans instead of chicken!

Fresh Tomato Salsa

This recipe is for one cup of fresh salsa...so just adapt it to the amount of tomatoes you have!

Fresh Tomato Salsa

1 large ripe tomato, cored & peeled
1 green tomato
1 clove of garlic
4 sprigs of cilantro, leaves only
1 teaspoon freshly squeezed lime juice
salt
hot pepper sauce to taste

Place the tomato, onion, cilantro and lime juice in food processor. Process 15-20 seconds, or until chopped fine. Season with salt and hot pepper sauce to taste.

Fast and Easy Tortilla Soup

WOW! This is a super fast and extremely easy soup recipe from the Food Nanny website.

Fast and Easy Tortilla Soup
1 can corn
2 can 14 oz chicken broth or I used 2 14 oz cans of water and 4 chicken boullion cubes
1 can chunk chicken
1 can 15 oz black beans
1 can diced tomatoe and green chilis drained

Pour everything into a stock pot and simmer over medium heat until chicken is heated through. Serve with tortillas. Yum! And oh so fast!!!

Cheese Ehchiladas with Red Sauce

Another family favorite from the Food Nanny cookbook.

Cheese Enchiladas with Red Sauce
8 servings

2 Tbs butter
1/3 cup chopped onion
1/2 cup chopped green bell pepper
2 cups tomato juice, divided
2 Tbs flour
1 Tbs chili powder
1/2 tsp coarse salt
1 (10 ounce) can mild or medium enchilada sauce
12 corn tortillas
3 cups shredded medium cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
2 cups chopped iceburg lettuce
Sour cream

1. Melt the butter in a small saucepan over medium heat. Add the onion and bell pepper and cook and stir until soft.

2. Puree the vegetable mixture in a blender with 1 cup of the tomato juice.

3. Pour the puree into the pan and whisk in the flour, chili powder, and salt. Cook, stirring, until slightly thickened, over medium-high heat. Whisk in the remaining 1 cup tomato juice, the enchilada sauce. Bring to a low boil. Decrease the heat and simmer 15 minutes.

4. Meanwhile, heat a small skillet over high heat. Place a tortilla in the pan and heat it just a few seconds, turning once, until it is soft and pliable. Remove it to a cookie sheet. Repeat for the other tortillas, stacking them on the cookie sheet. Cover with a towel and set aside.

5. When the sauce is ready, with tongs, carefully dip each tortilla into the sauce to lightly coat both sides. Return the tortilla to the cookie sheet. Repeat for the rest of the tortillas.

6. Heat the oven to 350 degrees. Working on the cookie sheet, place 3 tablespoons of cheese down the middle of one tortilla and roll it up. Place seam side down in a 9 x 13 baking dish. Repeat for the other tortillas. Cover the tortillas with remaining sauce and remainging cheese. Sprinkle the olives over the top. Bake 15 minutes.

7. Serve with the lettuce and sour cream on the side.

This dish can be put together ahead of time and baked for dinner.