rainy day photography
Adapted a bit from Taste of Home. :) Besides cooking the chicken, making the quesadillas and the rice only took about 15 minutes of prep time and then 10 minutes of cook time. Very easy and delicious!
2-1/2 cups shredded cooked chicken
2/3 cup salsa
1 teaspoon onion powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
2 cups (8 ounces) shredded Monterey Jack or cheddar cheese
Sour cream, salsa and guacamole
In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
Spray baking sheet with cooking spray and place tortillas on baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
Fold plain side of tortilla over cheese. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream, salsa and guacamole. Yield: 6 servings.
Zippy Beans & Rice
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup frozen corn
3/4 cup water
1 medium jalapeno pepper, seeded and chopped
1 teaspoon salt, optional
1 cup uncooked instant white or brown rice
In a large skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Sprinkle with onion. Yield: 6 servings.