Thursday, July 1, 2010

Chicken Quesadillas and Mexican Style Cornbread

We aren't big Mexican eaters in our house.. sure we like the occasional tacos or plain fajitas, but that is about the extent of it.. so making this meal was pretty risky, but we both loved it! I did change a few things from the original recipes to modify to our liking, and it was just perfect! So here's the recipes!!

Chicken Quesadillas

1 lb skinless, boneless chicken breasts cut into strips
1 tbls canola oil
flour tortillas
2 c mont. jack cheese
Sour cream

  • Preheat oven to 350 (175C for us in Europe!)
  • Grease cookie sheet
  • Fry chicken strips in oil until no longer pink
  • Place tortillas between 2 damp paper towel and microwave for 1 minute
  • Fill half of 1 tortilla with chicken and cheese
  • Fold tortilla over
  • Repeat
  • Bake quesadillas in oven until cheese has melted
  • Cut into 4s
  • Serve with salsa and sour cream
Mexican Style Cornbread

1 c yellow cornmeal
1 c sifted all purpose flour
2 1/2 tbls sugar
4 teas baking powder
1/2 teas salt
1 large egg
1 c buttermilk
1/2c sourcream
1/4 c vegetable oil
Handful of cheese (I used Shredded Mild Cheddar! PERFECT!)
2 tbls of honey

  • Preheat oven to 425
  • Grease an 8" pan
  • Combine cornmeal, flour, sugar, baking powder, and salt
  • Then add egg, milk, sourcream, oil, honey, and cheese
  • Mix until smooth
  • Pour into pan
  • Bake 20-25 minutes or until golden brown (mine cooked for about 25-26 minutes)

I finished the meal off with Spanish Rice.. just a regular store bought bag of spanish rice.. all 3 foods complimented each other greatly!!!


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