Barbecue Chicken Quesadilla

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The guy at California Pizza Kitchen who came up with the Barbecue Chicken Pizza should really get a medal acknowledging the greatness of his achievment. When my husband replicates the pizza it brings me great joy. But awhile ago I had to cheat and make this quesadilla because I couldn’t wait to get my fix.[/donotprint]

And miracle of miracles, the kids liked them when I made them for dinner the other night. It was a rare moment. We were all eating the same food which had been inspired by my cravings. And we all enjoyed it. Amen and hallelujah!

Barbecue Chicken Quesadilla Recipe

2 10-inch flour tortillas
1/2 cup cooked chicken, shredded
1 handful coarsely grated Monterrey jack cheese
3 tablespoons barbecue sauce
1 tablespoon purple onion, minced
2 tablespoons fresh cilantro, chopped

Place one tortilla in a skillet over medium heat. Evenly distribute chicken and barbecue sauce on the tortilla. Sprinkle on the cheese and then the onion and cilantro. Top with the second tortilla. Cook for 3 -5 minutes or until the tortilla starts to brown. Flip and cook the other side for a few more minutes. Transfer the quesadilla to a cutting board. Allow to cool for a couple minutes. Slice into quarters or sixths. Serve.

Yield: 4-6 wedges
Prep-time: 15 minutes

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Sweet Potato Fries

Ahh, glorious sweet potato, how I love thee.  You are an inexpensive and highly nutritious veggie whose day job is being a carb. What could be better?

Honestly, these appear as a side dish more often than a snack at my house. But why not make these instead of slaving over a batch of cookies?

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2 medium organic sweet potatoes or yams
1 tablespoon olive oil
1/4 teaspoon salt

Preheat oven to 400 F.

Scrub sweet potatoes clean. Cut into sticks approximately 3 inches long and 1/2 inch wide. Place sweet potato sticks in a large bowl. Drizzle olive oil and salt over sweet potatoes and toss to coat.

Spread sweet potatoes out on a baking sheet in a single layer. Bake for 35-45 minutes or until soft and browning where in contact with the pan.

Allow to cool a few minutes on the pan. Serve with ranch dressing.

Yield: 5 cups (6-7 servings)
Prep time: 5 minutes
Baking time: 35-45 minutes

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