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Posts Tagged ‘tortilla’

Recipe Exploration: Cheesy Bacon, Chicken, and Avocado Quesadillas

January 19, 2012 Leave a comment
Name: Cheesy Bacon, Chicken, and Avocado Quesadillas
By:Renee (from kevinandamanda.com)

Prep Time: 10
Cook Time: 10

Servings: 8 (half a quesadilla is a serving)

Ingredients:

  • 4 medium-sized flour tortilla shells
  • 1 lb chicken, cut into bite-sized pieces
  • salt and pepper
  • 1/2 cup scallions, diced
  • 8 strips of bacon, cooked & crumbled
  • 1 avocado, diced
  • 3 cups mild cheddar cheese, shredded
  • 2 tbsp butter

Directions:

  1. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.
  2. Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.
  3. Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.
  4. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Notes:

  • I used the bacon pieces used for salads and made them crispy in the microwave.  Was a lot easier.  But if you don’t have extra bacon grease handy, it’s good to make the bacon yourself.
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Slow Cooker Chicken Tortilla Soup

December 12, 2011 1 comment
Name:  Slowcooker Chicken Tortilla Soup
By: J (via Buzz Recipe Swap)

Prep Time:  15 min
Cook Time: 6-8 hours on low, 3-4 hours on high

Servings: 8

Ingredients:

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas (optional)
• Vegetable oil (optional)

Directions:

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
  2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
  3. (Can skip the following steps if using premade strips or tortilla chips)
  4. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  7. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Notes:

You can sub out the tortilla strips for regular tortilla chips.

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