Sunday, August 29, 2010

Chicken Quesadillas & Spicy Mexican Rice

I definitely needed something easy tonight, but couldn’t quite figure out what to make.  I started surfing the various websites I look at for food inspiration and saw a Mexican fiesta spread.  I realized then that quesadillas are quick and delicious.  Couldn’t just make quesadillas though, had to get some sides going too.  So here we go…

Spicy Mexican Rice inspired by/adapted from Chelsie Kenyon


2 tablespoons cooking oil 
1 small onion, peeled and diced
2 shallots, peeled and diced
2 cups of rice
2 jalapeno, seeded and diced
3 1/2 cups chicken broth 
1/4 cup tomato sauce
1/4 cup taco sauce
1 teaspoon oregano


Begin to sauté the onions in the oil in a medium pot over medium heat. 

Add in the shallots, rice, and jalapeno and stir frequently until the rice begins to turn golden. Add the broth, tomato sauce, taco sauce, and oregano and stir to combine. Bring the mixture to a boil and then turn it down to a simmer. 

Cover the pot and continue to simmer for 15 minutes (or longer, depending on how long it takes for the water to evaporate). When rice is cooked, fluff it with a fork and voila this is what you’ve got.  

The rice isn't as spicy as I would like.  The chicken broth is crucial though. Totally better than using water. 

While the rice is cooking, you should start on the quesadillas.  They really don’t take any time.

2 flour tortillas (may be labeled as sandwich wraps depending on your grocery store)
½ lb chicken breast, cut into small strips
salt and black pepper to season
1 tsp red chili pepper
¼ cup shredded cheese

Heat a small skillet and spray with cooking spray.  Add chicken and spices.  

Continue to stir and flip chicken pieces to make sure both sides are cooking.  Once chicken is cooked, heat up larger skillet to medium heat.  Place tortilla on skillet.  Add cheese.  Once cheese has melted a little, add chicken.  

Fold in half then turn over so the other side can brown.  Remove from plate, cut into quarters and serve with rice.

I also heated up a can of black beans with a little pepper.  You can also add the beans and rice into your quesadilla instead of serving on the side.

Hungry yet?

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