Chicken Chipotle Quesadillas

Similar to my Chicken Chipotle Tacos, these quesadillas may give the tacos a run for their money! I will let you be the judge.


Chicken Chipotle Quesadillas






4 boneless skinless chicken breasts
2 cups chipotle sauce
2 tbs lime juice
2 tbs cilantro finely chopped
2 cups Mexican blend cheese
Butter to sear the quesadillas
1 package fresh tortillas (let me tell you buying the fresh ones as opposed to the prepackaged store brand makes all the difference in the world! You can usually find fresh tortillas at Kroger, Central Market or a local Mexican restaurant)
Sour cream, guacamole, salsa or other desired topping




1. Marinate the chicken breasts in 1 cup of chipotle sauce for at least 3 hours.
2. Cook the chicken breasts in frying pan until cooked all the way through. Once breasts are cooked remove from pan and shred as finely as possible, either using your hands or using two forks, one to hold the breast while the other scrapes the chicken until throughly shredded.
3. Mix shredded chicken, cilantro, lime juice and remaining 1 cup of chipotle sauce.
4. I found it easier to assemble the quesadillas before I put them in the pan, so take one tortilla and sprinkle the cheese to cover. Add chicken mixture, evenly distributing around the tortilla. Cover the chicken mixture with another layer of cheese (the cheese acts like a glue keeping everything together). Lay second tortilla on top.
5. Add a pat of butter to a hot frying pan, swirling pan until butter evenly covers the space. Add quesadilla to pan. Sear until crispy. Remove quesadilla from pan, add another pat of butter to pan, return the quesadilla to the pan, this time searing the other side. Cook until cheese is thoroughly melted. Remove from pan.
6. Cut into 4 equal slices. Repeat with remaining quesadillas until chicken mixture is gone. Enjoy with your desired topping!

Mushroom Rigatoni

This recipe I adapted from one I saw in Cooking Light, and added my own spin to it. I like bold and sometimes funky flavors to spice up my pallet. I hope you appreciate fancy cheese as much as I do, because honestly what's a life filled only with cheddar and parmesan?!


Mushroom Rigatoni



8 oz Rigatoni pasta uncooked
2 tsp butter
1/4 cup diced shallots
8 oz Shiitake mushrooms
4 oz baby bella mushrooms
1 tbs tarragon
1/2 tsp salt
1/2 tsp pepper
3 garlic cloves, minced
1 tbs dry sherry
1/4 cup flour
2 cups milk
1 1/2 cups Gruyere cheese, shredded


1. Preheat oven to 375 degrees. Boil pasta according to package, drain and set aside.
2. Slice all mushrooms (make sure the shiitake mushrooms are in bite sized pieces). Add butter and shallots to a frying pan, sauté over medium heat until cooked through (about 3 minutes). Add mushrooms, garlic, salt, pepper, and tarragon to shallots. Sauté until mushrooms are tender. Add sherry to mushroom mixture, cook 1 minute stirring constantly. Remove from heat and set aside.
3. Place flour in a sauté pan over medium heat. Gradually add milk stirring constantly with a whisk. Bring to a boil, cook until mixture is slightly thick, stirring consistently. Remove from heat and add 1 cup of Gruyere cheese, stir until melted.
4. Combine pasta, mushroom mixture and cheese mixture, stirring until well incorporated. Pour mixture into a greased baking dish. Sprinkle remaining cheese on top of mixture.
5. Bake for 30 minutes until cheese is melted and browned. Enjoy!

Lemon Cod

For those of you who would prefer lighter meals, this lemon cod is right up your alley. It's fresh, light and flavorful!


Lemon Cod







1 lb fresh cod, boneless
2 lemons
3 tbs butter, melted
4 tbs lemon juice
salt
pepper




1. Preheat oven to 350 degrees. Lay cod on a greased baking sheet. Salt and pepper the fish.
2. Combine the melted butter and 3 tbs lemon juice in a small bowl. Brush cod liberally with the mixture.
3. Slice the lemons into thin circular rings. Place side by side on top of fish, covering the filet.
4. Place cod in oven for 20-30 minutes, adding additional tbs of lemon juice to the fish halfway through baking, until the fish is opaque and flakes easily. Serve hot and enjoy!