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 Southwestern Gazpacho is a light, flavorful, slightly spicy soup served cold … great for an outdoor last day of summer get together. It’s got just a modest amount of mild green chile for that awesome Hatch flavor. I just made this fresh Southwestern Gazpacho for a family get together – it’s a great side dish at a party. My family thought it was great and particularly liked the change of pace; how often do we have a cold soup as a main dish. Now, people might mistake this for a salsa, which it could be used as, but it’s actually a cold soup. It is more liquid than a salsa, so you would serve it in cups or bowls. It’s really a very good soup and can also be mixed in with other dishes. Also note that you can add meat or cheese to it, but I think it’s really best just as it is.
I used mild green chiles for this, which just adds that New Mexico unique chile flavor without much heat. I would not use any chile hotter than a medium (at most) as the heat will just dominate all the other fresh garden flavors. Also note that you could add spices, like cumin or chile powder, but this would tend to mask the fresh flavor of the vegetables and make it more like a salsa. The fresh vegetables are the whole point here,
This is ideal for get togethers like a Sunday brunch. It definitely adds another dimension yet is light and refreshing. I like to serve it in a glass bowl with a ladle and cups. Hope you like it!
Southwestern Gazpacho Author: Anita Recipe type: Soups & Chilis Cuisine: Southwestern - 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 roma tomatoes
- 1 medium red onion
- 1 cup diced mild green chiles
- 3 garlic cloves, minced
- 3 cups tomato juice
- ¼ cup white wine vinegar
- ¼ cup extra virgin olive oil
- ½ tbsp kosher salt
- 1 tsp freshly ground black pepper
- ½ cup fresh cilantro, chopped
- Coarsely chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. One at a time, put each vegetable into a food processor fitted with a steel blade and pulse just until coarsely chopped. Do not overdo it!
- After each vegetable is chopped, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
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 Cranberry Sausage Quesadillas are quick and easy – an incredibly tasty combination of sweet-hot that makes a great party appetizer These Cranberry Sausage Quesadillas are an example of my favorite type of dishes – both interesting and very tasty … but very easy to throw together on no notice.
I always have the ingredients for these in the house – a giant bag of Craisins from Costco, a jar or can of diced green chiles (or frozen), grated cheese, and tortillas. Note: I always have tortillas in the freezer.
In this case, I used 505 diced green chiles, medium hot. I occasionally buy the big jar of them at Costco. The Craisins last forever in the cabinet – 6 months or a year easily. This dish can literally be thrown together in 5 minutes. It’s cooking it in the quesadilla maker that takes the longest. Of course, if you don’t have a quesadilla maker, you have to cook it in a large skillet on the stove, flip it and cook it more to lightly brown on both sides. Takes almost twice as long on the stove and you have to be careful when you flip it (most easily done by sliding half-cooked quesadilla onto a large plate, turn skillet upside down on top of it, and flip the skillet and plate over so uncooked side gets cooked).
The Craisins are easy to chop – I just put them in my little Cuisinart food processor, pulsed it a few times and I get coarsely chopped cranberries. They need to soak in hot water about a half hour – just to make them soft rather than chewy.
Not only is this dish quick … it’s also a great combination of hot and sweet/tart; then I like sharp cheddar cheese to balance out the flavors. You don’t want a mild cheese or the flavor is completely overshadowed by the the hot and sweet-tart.
This is literally a 5- minute dish to throw together (if you’ve already soaked the cranberries). Personally, I own 5 quesadilla makers – 2 large (12-inch) and 3 small (8-inch). If I want to handle a crowd (like for upcoming game day parties), I can have all 5 going at once. I bought all of them at thrift stores for no more than $2-3 apiece. I have several pizza cutters to cut them into triangles (all bought at dollar stores).
You gotta try this one; it’s guaranteed to make an impression and make any party more interesting!
Cranberry Sausage Quesadillas - ½ cup Craisins
- ½ cup water
- 2 8-inch flour tortillas
- ¼ lb breakfast sausage
- 1 cup shredded sharp cheddar cheese, packed
- ½ cup diced green chiles (505 is good)
- Dump the Craisins in a food processor or blender. Pulse 3-4 times for a coarse chop.
- Dump the Craisins in a bowl. Boil the water and pour over the Craisins; let sit for a half hour, then drain the water off.
- Stir the Craisins together with the green chiles; you can add either a bit more Craisins or more chiles depending on how sweet or how hot you want your quesadilla.
- In the meantime, fry up the sausage in a skillet while breaking it up into small crumbles.
- While sausage is cooking, place a tortilla in the skillet or quesadilla maker and cover with half the cheese. Note it will seem sparse, but it's easy to overdo the cheese.
- When sausage is cooked, scatter it evenly over the cheese; the sausage may also seem sparse.
- Dot little blobs of the Craisin/green chile mixture evenly over the sausage. This layer may also seem sparse; if you spread a solid layer of any of these fillings, you'll end up with an overstuffed quesadilla that's hard to handle.
- Top with the remaining ½ cup cheese and tortilla.
- Cook for 2-4 minutes in the quesadilla maker or until you see signs that the tortilla is browning and filling is hot. If using a skillet, flip and cook some more.
- Cut into 6-8 wedges, serve and enjoy!
- Note: if using 10 inch tortillas, increase each ingredient by about half; if using 12 inch tortillas, you can nearly double the ingredients. Just use your judgement, it's hard to screw this up.
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 Easy Green Chile Chicken Pasta is a complete meal for 2-3 people that can be thrown together in 15 minutes, simple to tailor to your family’s tastes This Easy Green Chile Chicken Pasta was an obvious and failproof recipe to come up with. I happened to have a package of Knorr Creamy Garlic Shells that looked like a great starter for a 1-dish meal, especially combined with a can of canned chicken breast from Costco. Costco has its Kirkland brand of chicken breast that comes in a six-pack of 12.5 oz cans.
Right now, I’m also making plans for two 5-day camping trips in September, one in northern California and the other in Telluride. This dish is ideal for camping as all the ingredients don’t need to be refrigerated and to cook the dish, you just mix the half dozen ingredients in a saucepan on a camping stove and it’s ready in less than 15 minutes. I’ve used Knorr products plenty of times before, so I expected this mix to be a promising start. Once I tasted it before adding seasonings, I found it to be rather bland; I couldn’t really taste the garlic. On the other hand, the consistency was good, so I seasoned it to taste and it turned out really well.
I’m not particularly excited about pasta in cream sauce, even with really good chicken in it; it’s just not very interesting. But when you add seasonings and vegetables you can turn it into a quite satisfying meal. In this case I happened to have fresh mushrooms and frozen peas which I thought were very complementary. I have more of the Kirkland canned chicken, so I’m planning to make it again on the next camping trip, but I’ll use a 15 oz can of peas instead. I’ll leave out the fresh mushrooms because they don’t pack very well. For seasonings, I added cumin, garlic powder and the McCormick Grill Mates Bacon Chipotle flakes. The cumin and garlic definitely enhanced the dish; but it was the Bacon Chipotle that made this truly distinctive. If you want to keep it really simple, just rely on the Bacon Chipotle flakes.
The Knorr Creamy Garlic Shells is just a single serving package, but with the added chicken and peas it can serve three to four people. Hope you like it!
Easy Green Chile Chicken Pasta - 1 12.5 oz can chicken breast (such as Kirkland or Kroger)
- Juice from canned chicken (about ½ cup)
- 1 cup milk
- ½ cup water
- 1 package Knorr Creamy Garlic Shells
- 1 cup frozen peas or 1 15 oz can peas, drained
- ¼ tsp cumin
- ¼ tsp garlic
- ¼ tsp McCormick Bacon Chipotle seasoning + more for topping.
- ¼ cup diced green chiles
- optional: ½ cup sliced mushrooms (canned is ok)
- optional: 2 tbsp sour cream for added richness.
- In saucepan on stove, combine the chicken broth, milk and water and bring to a boil.
- Dump in the package of Creamy Garlic Shells (and mushrooms if you want), reduce heat to slight boil and cook 12 to 15 minutes, covered, until shells are soft.
- Stir in the chicken, green chile, peas, and seasonings and blend well, adjusting seasonings to taste. If desired, stir in sour cream.
- Sprinkle with Bacon Chipotle Seasoning and serve.
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 Southwestern Zucchini Casserole is easy, versatile, bombproof and especially nutritious – a family favorite This Southwestern Zucchini Casserole is a versatile, bombproof recipe that’s also nutritious. You can basically throw it together and it will come out fine. It works fine with zucchini, yellow squash, or a combination. Likewise, proportions do not need to be exact.
I actually experimented with several variations. I also made it without the flour in order to make a keto, gluten-free version. This is also very good, and I’ll likely make it without flour a lot in the future. Without flour, the texture is slightly different – less firm and set; but I thought the taste was just as good. Note that you can also substitute quick oats for a fuller consistency without the gluten. If you like spicy Mexican just increase the green chiles and cumin; I might also add red pepper flakes or smoked paprika. It has plenty of flavor as-is, though.
Also it is good with less cheese or even without cheese; that way it’s a much lighter, lower calorie meal. It’s also good with or without the tomatoes on top. Feel free to vary this one – it’s hard to mess up.
You can also add meat (sausage, ground beef, shredded chicken) if you want to make this a complete meal in one dish for your carnivore family. I specifically wanted a vegetarian/egg dish, though, so I’ll most likely stick with vegetarian options. Mushrooms would be very good in this. I just made it, so we’ll be having it again over the next few days. I already know the leftovers will make a very satisfying meal. Hope you like this one!
Southwestern Zuccchini Casserole Author: Anita Recipe type: Vegetable Cuisine: Southwestern - 2-3 zucchini (or yellow squash), ~ 1 lb
- 2 large carrots, grated
- 1 small red bell pepper, diced
- 1 small onion, ~ 4 oz., chopped
- 3 cloves garlic, pressed
- 3 eggs
- ½ tsp salt
- ½ tsp pepper
- ½ tsp cumin
- ¼ cup flour
- ½ cup diced green chiles
- ½ cup mexican blend shredded cheese
- ½ cup shredded parmesan, divided in half.
- 5 campari tomatoes
- Chopped cilantro, parsley, or green onions for garnish.
- Preheat oven to 400 degrees. Grease an 8x8 or 9x9 baking dish.
- Trim the ends off the zucchini,grate coarsely and dump in a 2 quart bowl. Add the carrots and let sit for 10-15 minutes. Then squeeze to drain out liquid into a separate cup. (Liquid can be thrown out or added to another soup or dish.)
- Add eggs, garlic, onions, seasonings, green chiles and flour, stirring to blend.Stir in the mexican blend cheese and half the parmesan.
- Pour into a baking dish and spread out evenly. Slice the tomatoes into thin ¼" slices and place on top of the casserole. Spread the remaining ¼ cup parmesan evenly on top.
- Bake 45 minutes, then remove and let sit 5-10 minutes to set. Serve and enjoy!
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 Spicy Beets are an unusual side dish combining sweet, heat, and a tangy flavor adding a special dimension to dinner or a party Spicy Beets are one of our more distinctive recipes with an unusual combination of sweet beet flavor and a flavorful sauce with a kick of heat. I’d serve it just as a side dish or it would be great at a game day pot luck gathering.
This actually started when I brought home some beautiful red beets. It’s rare that I cook beets, so I spent some time exploring recipes on the web and ended up adapting one I found. After tweaking the sauce a bit, I ended up with a very interesting, tangy sauce. It gets even more interesting when combined with beets as it’s not a sweet sauce at all. We ended up eating them as a side dish with dinner. These are good served with pork or a good steak; they might overpower chicken or compete with a spicy chicken dish.
We had a small amount left over that I ate a few days later. That was a memorable experience – it had lost its heat; you could hardly tell it had jalapeños in it. This is a natural effect when jalapeños (or other chiles) are combined with dairy products or an acidic juice. In this dish there are both – the yogurt and the lime juice. So if you tweak this dish to the desired heat by adjusting the amount of jalapeño, you’ll want to serve it within a few hours.
I’m expecting to do some more experimenting with similar combinations. It’s an unusual and memorable dish, and I think I could get addicted to it. I hope you try it and enjoy it!
Spicy Beets Author: Anita Cuisine: Southwestern - 1¾ pounds beets
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt or to taste
- ¼ tsp freshly ground pepper
- ½ tsp ground mustard
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1-2 garlic cloves, pressed
- ½ cup plain Greek yogurt
- 1 small or ½ large jalapeño, seeded and minced (~ 1 tbsp)
- 1 tsp grated fresh ginger
- 1-2 tsp lime juice (to taste)
- Chopped fresh cilantro or parsley for garnish
- Preheat oven to 375 degrees. Peel the beets and chop into ½ inch chunks. Mix the salt, pepper, mustard, cumin, and coriander. Toss with the oil, spread evenly on a large baking dish or cookie sheet; then sprinkle evenly with the spice mixture.
- Roast about 40 minutes, pricking with a fork to check tenderness.
- While beets are roasting, prepare the dressing: Place the yogurt in a bowl, and stir in the garlic, jalapeño, ginger, remaining ¼ tsp salt, and lime juice.
- Remove beets from oven and dump into a bowl; stir in the dressing.
- Garnish with the cilantro or parsley and serve either warm or cold.
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 Chile Avocado Grilled Cheese … simple comfort food, great for camping and get togethers. Chile Avocado Grilled Cheese is brain-dead simple comfort food. I have plans to make these at several camping get-togethers this summer.
Actually I’m now on a campaign to create some dishes specifically for camping trips. That means that cooking requires nothing more than a camping stove (you know, one of those Coleman propane stoves that flips open and has 2 burners) and a small to medium nonstick skillet. This is also assembled one at a time you you can scale it up for any number of sandwiches or people. So I’m creating the recipe for a single serving. You can’t mess this up. Well, actually it’s possible to burn it, but that’s about it.
 First layer of cheese and chiles I made two of these – one on Orowheat 100% Whole Wheat and one on Pepperidge Farmhouse Sourdough. Both are very good but I thought the taste of the Sourdough was particularly good for grilled cheese. I found that most grocery store bread is now 50% wider than it used to be (not taller) … but packaged cheese slices are still square. So each sandwich needs to be made with 3 slices instead of 2. Plus I like to use mild green chiles – lots of chile flavor without overpowering heat.
In the photo I used Kroger Pepper Jack Singles; I also like the cheddar. Single cheese slices are made from pasteurized cheese that melts very easily – just made for grilled cheese. The cheddar Singles are also very good. Just be sure to cook these on low to medium heat to avoid burning. Otherwise you can’t mess this up. Also, go light on the avocado – 1/4 to 1/2 inch slices max.
I’m planning to make these on 2 camping trips this summer. With only 4 ingredients, I just thrown them in with all the cooking stuff and I’m ready to go. Hope you like this one!
Chile Avocado Grilled Cheese Author: Anita Recipe type: sandwich Cuisine: Southwestern - 2 slices sourdough bread
- 2 tbsp soft butter
- 3 slices pepperjack or cheddar cheese singles
- 2 tbsp diced mild green chiles
- ½ avocado, sliced into ¼ to ½ inch slices
- Generously butter the outside of the 2 slices of bread.
- Place 1 slice buttered side down on a nonstick skillet and place 1 and ½ slices cheese on it.
- Evenly spread the green chiles over the cheese, then place the avocado slices evenly on top of the chiles.
- Top with another 1 and ½ slices of cheese and the second slice of bread, buttered side on top.
- Cook on low to medium heat for about 6-7 minutes, checking and flipping over when underside is lightly browned. Cook just until lightly browned and cheese is melted.
- Note: It will cook more evenly and a little quicker with a lid on top, ideally a glass lid so you can see progress.
- Serve & enjoy!
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 Spicy Pepper Dip is versatile, quick to throw together, and bursting with spicy flavor ideal with crackers, chips, veggies, or as an accent to many dishes. Spicy Pepper Dip is a simple combination of just a few spicy, no-fail ingredients that can be tweaked for different tastes and uses. I typically have most, if not all, of the ingredients at hand all the time.
The basic flavors come from diced green chiles, roasted red peppers, Bitchin’ Sauce, and cream cheese. That’s about it! I served it on Ritz Crackers and with tortilla chips. It’s also good made with sour cream instead of cream cheese or half sour cream and half cream cheese. It has more body or firmness made with cream cheese, though.
Have you tried Bitchin’ Sauce yet? It’s really good – spicy and flavorful. And it’s primary ingredient is almonds, so it’s essentially a spicy almond sauce. I can’t say it tastes like almonds at all, and it’s actually pretty creamy with a nice texture. I’ll be experimenting with it a lot more.
Spicy Pepper Dip Author: Anita Recipe type: Dip Cuisine: Southwestern - 8 oz cream cheese, room temperature
- ½ cup hot diced green chiles
- ½ cup fire roasted red peppers (from a jar), diced
- 2 tbsp Original Bitchen Sauce (or to taste)
- Place cream cheese in a medium mixing bowl. Beat with a hand mixer until smooth.
- Stir in remaining ingredients and serve with tortilla chips or spread on Ritz crackers. Also good served with a vegetable platter (carrot and celery sticks).
- Note: It's also good made with sour cream (but is less firm) or half cream cheese and half sour cream. Proportions of all ingredients can be varied to taste.It's hard to mess this one up!
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 Hearty Breakfast Casserole is a complete breakfast with bacon, eggs, potatoes, peppers, chiles, and plenty of flavor – great for special occasions. This Hearty Breakfast Casserole is a no-fail combination of classic breakfast foods that’s perfect for a special occasion, get-together, or just a special breakfast. Note that it’s also great leftover.
In my family when I was growing up, our idea of hash browns was cubed potatoes about half the size of dice all fried up in bacon fat so they were a little crispy and browned around the edges and soft in the middle. When I moved to Colorado to go to college, I discovered that many people thought hash browns were shredded potatoes fried up with not much seasoning – big disappointment. Well, I put my old style hash browns on the bottom of this casserole and ended up with a very satisfying full breakfast dish. The addition of green chiles makes it extra special.
About the green chiles – I used Sandia green chiles from last season’s harvest. These are a hot chile (but not x-hot), generally too hot for people with moderate tolerance. But I found that baked into a casserole dish like this they tone down some and come across as just a bit hotter than a medium chile. They add that distinctive chile flavor without dominating the dish. If you want a lot of chile flavor without blowing people away, I would use a mild or medium green chile and double it to a half cup.
You can also double this recipe and use a 9×13″ glass baking dish. You may need to bake it an extra 5-10 minutes. Hope you like this one! It’s a new family favorite in our home.
Hearty Breakfast Casserole Author: Anita Recipe type: Breakfast Cuisine: Southwestern - 6-8 slices bacon
- 6 eggs
- ½ cup sour cream
- 2 tbsp milk
- ¼ tsp salt
- ⅛ tsp freshly ground pepper
- ¼ cup minced onion
- ½ red bell pepper , diced
- ¼ green bell pepper , diced
- ¼ cup diced green chiles
- 1½ cup diced potatoes
- ½ tsp cumin, or to taste
- ½ tsp dark chili powder, or to taste
- 1 cup shredded cheddar cheese, divided
- Preheat oven to 350 degrees. Spray a 8x8’’ or 9x9" pan with cooking spray.
- Cut bacon into about ½" pieces.
- Combine the eggs, sour cream, milk, half the cheese and salt and pepper in a large bowl. Whisk or mix on low speed with electric mixer, just until combined. Set aside.
- Heat a large skillet over medium heat. Add bacon and cook until lightly browned, stirring as it cooks so it cooks evenly. Drain most of the grease into a container and add the bacon to the bowl with the egg mixture.
- Add the potatoes, bell pepper and onion to the same skillet the bacon was cooked in, turn heat to medium and cook for 5 minutes to soften, stirring to cook evenly. Sprinkle with cumin and chili powder, add the red and green bell peppers and green chiles, mix well and cook another 3-4 minutes. Spread in an even layer on the bottom of the baking dish.
- Pour mixture into greased 8x8’’ pan, top with remaining shredded cheese and bake for 35-45 minutes or until the edges are set and the center is just barely jiggly.
- Leftover casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.
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 Open-Faced Mushroom Chile Quesadillas have only 5 ingredients, can be made in about 10 minutes, and are quite versatile These Open-Faced Mushroom Chile Quesadillas are very quick as well as quite tasty – and you can create lots of variations on them. I happened to have lots of mushrooms, so I’m experimenting with them now. Of course, I always have lots of chiles. In this case, I specifically added garlic into the sautee – garlic, chiles and mushrooms turn out to be quite complementary. Can’t really go wrong with that.
I was aiming for something between lunch and a snack – not as filling as a regular quesadilla. Typically I use 8-inch flour tortillas and make regular 2-tortilla quesadillas; they hold up well and are at least a full meal (if not for two people). Here I used just a 6-inch corn tortilla. They are generally thinner than flour tortillas; they also are a bit floppier and harder to cut. (I nearly always use my pizza cutter.) But these quesadillas are also very tasty and satisfying, easy to pig out on.
Once I started making them, I could see how versatile they are. You can roll them up and you have taquitos. Fill them with shredded lettuce before rolling, or lettuce and sour cream. Perhaps you’d like to add chopped tomatoes. The possibilities are endless.
The main point here is that the combination of mushrooms, chiles and garlic is a yummy start to either a simple open-faced quesadilla or something much more elaborate. You can look forward to lots more related recipes – I have lots of mushrooms! Hope you like this one!
Open Face Mushroom Chile Quesadilla Author: Anita Recipe type: Appetizer - 2 cups fresh mushrooms, sliced
- 2 cloves garlic, pressed
- ½ cup diced green chiles
- 1 tbsp butter
- 1 cup shredded cheddar cheese
- 2 6-inch corn tortillas
- Place first 4 ingredients into a small or medium skillet.
- Cover and cook over medium heat, stirring occasionally, until soft - about 5-8 minutes. Then remove from heat.
- Place tortillas on plates. Spread the cheese evenly on each, setting about 2 tbsp aside for topping.
- Evenly spread the mushroom mixture over the cheese, then sprinkle a tbsp of cheese on the middle of each.
- Microwave for 30 seconds, or heat in 400 degree oven for 3-4 mijnutes.
- Cut into wedges, serve, and enjoy!
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 Zuni Chicken Quesadillas are super simple and very tasty – just a few ingredients, assemble and cook – great for a party! These Zuni Chicken Quesadillas are incredibly easy and also guaranteed to be a hit. I’m starting with some ready-made ingredients, shredded rotisserie chicken and mild green salsa. Assemble and cook on a quesadilla maker – it’s easy to serve at a party hot if you are making it this way.
I often bring home rotisserie chicken from Costco, and I usually have some left over. It’s very easy to shred with a fork. The mild green salsa I used was the King Soopers “Mild Green Salsa” found in the refrigerated section where they sell plastic rectangular tubs of fresh salsa, queso, and guacamole. The salsa I used is primarily made with tomatillos, onions, and green chiles. You can use any green salsa, but this flavor mainly comes from the combination of tomatillos and green chiles – that means it has the tartness of tomatillos along with the heat and special chile flavor of green chiles. I adjusted the heat level to my liking with hot sauce. Note that you can add more green chiles or hotter green chiles if you wish; the hot sauce is basically optional. Cumin rounds out the flavor, making it more robust but is also optional; this is good with or without cumin.
The recipe here is just about the right amount for 2 or 3 8-inch quesdadillas, depending on how much chicken you want to put on them. In the photo, I put about half the chicken mixture on, resulting in a rather loaded quesadilla where the filling is coming out the sides. It’s very easy to overload quesdillas because the filling oozes out the sides as it melts. Also note I adjusted the chicken mixture to taste. It’s very easy to double or triple the recipe. The proportions are mainly a guideline here.
I currently have 5 quesadilla makers (since I broke one!) – 2 are for 12-inch quesadillas and 3 are for 8-inch. I used to make a lot of 12-inch ones for parties, but now I nearly always use the 8-inch ones. They are just easier to handle. With the larger ones, it helped to use a giant spatula to slide it off the quesadilla maker in order to keep it intact. I bought all of them at ARC thrift stores for just a few bucks each.
Quesadillas are also very easy to make in non-stick skillets, preferable the right size for the tortillas you are using. To flip them over, I slide them onto a plate, position the skillet upside down on the plate and flip the plate and skillet over in one motion. Lots of fun … but it does work.
This is a recipe that I’ll use over and over again – so easy and uses ingredients that I often have as leftovers. Hope you like it!
Zuni Chicken Quesadillas - 1 cup shredded rotisserie chicken
- ½ cup green salsa (tomatillo & green chile salsa)
- ~1 tsp hot sauce (to taste for desired heat)
- ¼ tsp ground cumin
- 1½ cups shredded cheddar or cheddar-jack cheese
- 4 8-inch flour tortillas
- With a fork, mix the chicken, salsa, hot sauce, and cumin - adjusting to taste as you wish.Aassemble each quesadilla with a tortilla, layer of cheese, small blobs of chicken mixture about ½ inch apart, another layer of cheese, and the second tortilla on top. Slide it onto a quesadilla maker or non-stick skillet.
- Cook until tortilla is browning and filling is melting out the sides. (If using a skillet, slide onto a plate and flip back onto skillet to brown the top.)
- Cut into wedges and serve hot. Enoy!
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