CAFE: A gathering place. A place of refreshment.

Thirsty for the latest releases in Christian fiction? Ready for a peek into the world of publishing and writing conferences? Hungry for spiritual and real-life nourishment? Pull up a seat; you're in the right place, and I'm so glad you've stopped by.

Thursday, February 25, 2010

CAFE SPECIAL OF THE WEEK - Chicken Fajita Quesadillas a la Foreman


Ever notice how many times I seem to revisit the Tex-Mex theme here? Perhaps this should be renamed Carlotta's Writing Cafe? No apologies from me. I grew up in Texas and it's a taste we never tire of. This recipe is fairly mild and something I more or less invented when I peered into the freezer one day and said, "Speak to me. Give me something fast and tasty for dinner." This is the result. We like it for a quick meal. It would also work for having folks over to watch the Olympic hockey competition.


CHICKEN FAJITA QUESADILLAS

2 large chicken breasts (uncooked) cut into thin strips
1 onion, thinly sliced
1 4 oz. canned green chiles
1 cup Mexi-mix grated cheese
Salsa
6 ten-inch flour tortillas

Combine chicken, onion, and chiles. Season with salt and pepper. Preheat Foreman grill. Spray top and bottom with cooking spray. Add chicken mixture, spreading evenly over grill. (Be sure drip tray is in place). Cook 3 to 5 minutes. Rearrange chicken on grill. Cook another 3 to 5 minutes until chicken is no longer pink. Scoop meat into bowl.

Wipe down grill with moist paper towel. Reheat.

While grill is heating, assemble quesadillas. Along one side, place 2 tbsp. chicken mixture, heaping spoonful of grated cheese, and add salsa according to your taste. Fold tortilla over and flatten slightly. Repeat for remaining tortillas. Spray grill again. Place two or three filled quesadillas on grill at a time. Cook 3 to 4 minutes or until tortilla is slightly brown. Keep warm until all servings are cooked. Cut into thirds and serve. Pass the sour cream, additional salsa, and for an extra yummy taste, add a dollop of guacamole. (recipe below)

ALLISON’S GUACAMOLE

2 large avocados, ripened

1 cup fresh tomato, chopped

4 or 5 chopped green onions

A few sprigs of chopped cilantro

Juice of one large lime

Scoop avocado from shell with a spoon. Add lime juice and mash with a fork (a few lumps okay). Add chopped tomato, onion, and cilantro. Serve immediately with tortilla chips or as topping for quesadillas.

4 comments:

Patti Lacy said...

This is standard fare at la casa del Lacys.

SOOOO easy and good. I also add my home-grown sprouts to heap on the B vitamins!
Blessings,
Patti

黑色星期五 said...
This comment has been removed by a blog administrator.
carla stewart said...

Thanks Patti for stopping by. Homegrown sprouts?? How do you do that? Sounds great, though.

Koala Bear Writer said...

I love quesadillas and have been experimenting with them for a while, trying to find the perfect recipe. The problem is, I can never remember quite I did last time! :) I'll have to consult your suggestions next time I'm in the mood. Thanks!