Make-Ahead Monday

 I’m Queso over It!Image

Left overs:

2 pork chops, 8 oz. steak or 1 large chicken breast

1 left over stuffed bell pepper mashed up (or 2 roasted jarred Red Bell peppers and 1/3 cup rice)

1/2 of an onion, thinly sliced

4 six-inch white corn tortillas

1 Tbsp. Olive Oil

1/2 cup shredded Pepper Jack or fine crumbled Queso cheese

1 thinly sliced tomato

 

Optional:

1 tablespoon fresh cilantro (snip with shears)

4 lime wedges (quarter a lime from tip to tip)

2 Tbsp. light sour cream

 

If you like it hot:

1 Jalapeno or Serrano pepper, halved, seeded, and cut into thin strips

 

Lightly coat one side of each tortilla with cooking spray. On the un-coated side of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, cilantro, and the remaining cheese (Hint) assemble quickly in the pan, and make sure the cheese gets out to the edges.  Top with the other tortilla, coated sides up.

  

Heat a large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. (Hint) To prevent spills, press the edges of the tortillas with a spatula to make sure the cheese melts at the edges prior to flipping in the pan. 

 

Repeat with other two tortillas and ingredients to make the second quesadillas.

 

Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.

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Make Ahead Monday

Make ahead Monday

Have some left over fried chicken and veggies from Sunday lunch or dinner.  You’ve got the fixings for a great Monday night supper. 

Remove the skin and bones from the chicken and cube into an inch or half inch cubes.  Get your left over veggies out and also make sure they are in one inch or half inch pieces.   You need about two cups each chicken cubes and veggies. 

Meanwhile, heat 1 ¼ cups chicken broth to boiling. Immediately lower the heat to heat to maintain simmer.  In small bowl, stir one tablespoon of cornstarch into ¼ cup water to dissolve; stir into broth and simmer 2 minutes or until thickened, stirring occasionally. Stir in veggies and chicken along with some herbs and seasonings …such as parsley, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Continue to heat until the combination returns to a bubbling simmer then transfer to a baking dish (9×13).   Cover, cool then refrigerate. 

Preheat oven to 425 degrees.  Cover the top of the baking dish with phyllo, puff pastry or biscuits to your liking, just remember to leave some venting, or cut into the phyllo or puff pastry so that it doesn’t puff too much, and allows the steam to escape.

Bake 30 minutes or until topper is golden brown.

Make Ahead Monday!