10-minute Quesadillas, a yummy dish
One night when it was hot and I didn't feel like cooking, I bought a roasted rotisserie chicken for
dinner. The next day I had just enough chicken leftover to make 10-minute Quesadillas. They were so yummy and only took minutes to prepare. This is a great way to use up leftover chicken.
4 large flour tortillas
1/2 cup refried beans
1/2 cup salsa
3/4 cup roasted chicken meat, chopped
1 cup shredded cheddar cheese
4 green onions, sliced
2 medium tomatoes, chopped
Turn on broiler. Arrange tortillas on a cookie sheet. Spread refried beans over tortillas. Add salsa, then layer with chicken, onions, and cheese. Place cookie sheet under broiler one to two minutes or until the cheese melts and the tortillas are crisp. Serve topped with sour cream, lettuce and tomatoes.
Melt in Your Mouth Pork Chops
6 bone-in pork chops
4 tablespoons melted butter
1 teaspoon dill weed
4 tablespoons Dijon-style mustard
1/4 teaspoon garlic powder
Melt butter and stir in dry ingredients. Pour over pork chops in a shallow glass cake pan. Cover tightly. Bake approximately 1-1/2 hours at 300-350 degrees or until done.
Jaq's Spiced Mexi Rice
1 tablespoon olive oil
2 scallions, sliced
1 cup uncooked rice
1/2 teaspoon chili powder
14 1/2 ounces drained diced tomatoes with green chiles (I use Rotel tomatoes)
14 1/2 ounces chicken broth
11 ounces Mexi-corn, drained
15 ounces black beans, drained
8 ounces cheddar cheese, shredded
In pot, heat oil over medium-high heat; add scallions. Cook until tender, about two minutes. Stir in rice, chile powder and salt. Add tomatoes and broth; bring to a boil. Cover. Reduce heat to medium-low, simmer until liquid is absorbed and rice is tender, about 20 minutes. Stir in corn and black beans; cook until heated through. Transfer to serving dish, sprinkle with cheese.
FOOD FOR THOUGHT: We can either grin and bear it, or we can smile and change it.
GARY'S TIP: To prevent a musty smell in your thermos jug, drop a whole clove or two into each container before putting it away.