Tropical Chicken Quesadillas

Yield: 4 to 6 dinner-sized servings

• 1/2 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• 2 boneless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 clove garlic, minced
• cooking spray
• 1 1/2 cups shredded Mexican blend cheese
• 1 cup avocado and mango salsa (see below for recipe)
• 8 tortillas

1. Combine the cumin, oregano, garlic powder, salt and pepper in a small bowl.  
2. Place the uncooked chicken pieces in a mixing bowl and season with the spices, stirring to evenly mix.  
3. Heat 1 tablespoon olive oil in a large skillet.  Brown the chicken until cooked through; remove from the pan and shred into smaller pieces; set aside.  
4. In the same skillet, heat the other tablespoon olive oil then cook the onions and peppers with the salt and pepper until tender.  Add the minced garlic and sauté until just fragrant, about 1 minute.  Remove the peppers and onions from the pan and set aside.
5. Spray a tortilla with cooking spray and place, spray side down, in the skillet.  On half of the tortilla, layer some cheese, chicken, onions/peppers and salsa.  Fold the other side of the tortilla over the fillings and let cook until the bottom of the tortilla is golden and crispy.  Flip and let cook until the other side is also golden and crispy.
6. Transfer the quesadilla onto a plate and cut into 4 wedges.  Repeat with remaining tortillas and ingredients. Serve immediately.

Avocado and Mango Salsa

Yield: 5 servings

• 1 mango, peeled and diced
• 1 avocado, peeled and diced
• 1 Roma tomato, seeded and diced
• 1 clove garlic, minced
• 1 jalapeño, seeded and diced
• 1/4 cup chopped fresh cilantro
• Juice from one fresh lime
• 1/4 cup chopped red onion
• 1 Tablespoon olive oil
• Salt and pepper, to taste

Stir together all ingredients in a medium bowl.  Cover and let the flavors blend in the refrigerator for at least 30 minutes before serving.

—

Bloomin’ Onion Bread

Ingredients

• 1 unsliced loaf sourdough bread
• 12-16 oz Monterey Jack cheese, thinly sliced
• 1/2 cup butter, melted
• 1/2 cup green onions, finely diced
• 2 tsp poppy seeds

Instructions

1. Preheat oven to 350 degrees.
2. Cut bread lengthwise and widthwise without cutting through bottom.
3. Place bread on foil-lined baking sheet. Insert cheese slices between cuts.
4. Combine butter, onion, and poppy seeds. Drizzle over bread.
5. Wrap in foil and bake for 15 minutes.
6. Unwrap and bake for 10 more minutes, until cheese is melted.

—

Pepperoni String Cheese Roll Ups

Ingredients

• 1 (8 oz) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5 oz) package sliced pepperoni
• (optional) marinara or ranch sauce for dipping
• For garlic butter glaze: 2 tbs butter (melted), 1/2 tsp Italian seasoning, 1/4 tsp garlic powder, 1 tbs grated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees.
2. On each triangle of crescent roll dough, place about 6 pepperoni slices. Place half of a cheese stick on top and roll up.
3. Place seam side down on cookie sheet. Bake for 10-14 minutes, until golden brown.
4. While rolls are cooking, combine melted butter, Italian seasonings, garlic powder and Parmesan in a small bowl.
5. When rolls are done, remove from oven and brush with garlic butter glaze.
6. Serve with marinara or ranch for dipping.

—

Hot Pizza Dip

Ingredients

• 1 (8 oz) package cream cheese, softened
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/4 tsp dried basil
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 cup shredded mozzarella
• 1 cup grated Parmesan cheese
• 1 cup pizza sauce
• 2 tbs chopped green bell pepper
• 2 oz pepperoni, chopped
• 2 tsp sliced black olives

Instructions

1. If cooking in oven, preheat oven to 350 degrees. Alternatively, use microwave.
2. In a small bowl, mix together cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
3. Spread mixture in bottom of 9 inch pie plate (or shallow microwave-safe dish). Sprinkle 1/2 cup mozzarella and 1/2 cup Parmesan on top. Spread pizza sauce.
4. Microwave pepperoni for about 30 seconds to remove some fat.
5. Sprinkle with remaining cheese. Top with green pepper, pepperoni and olives.
6. Cover and microwave for 5 minutes (or bake for 15-20 minutes).
7. Serve hot with baguette slices, tortilla chips, or Fritos scoops.

—

Egg and Cheese Hash Brown Nests

Ingredients

• 2 potatoes, peeled
• 1/2 tsp kosher salt
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tsp finely ground pepper
• 1/4 tsp ground paprika
• 1/4 cup sharp cheddar cheese, shredded
• 8 medium eggs

—

Jalapeno Popper Grilled Cheese

Ingredients

• 4 jalapenos (small)
• 1 tbs cream cheese
• 1/2 tbs ranch
• 1-2 tbs chives (chopped)
• 2 slices dehydrated tomato 
• cheese
• butter
• bread

—

Leftover Spaghetti Pie

Yields: 1 pie, or 4 mini pies

Ingredients

• 2 cups cooked spaghetti
• 1 1/2 cup spaghetti sauce
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese
• 1/4 cup fresh chopped parsley

—

Western Omelet Potato Skins

Ingredients

• 2 medium potatoes
• olive oil spray
• 2 large eggs
• 3 egg whites
• 2 tbs milk
• 2 thin slices ham, chopped
• 2 tbs onion, chopped
• 1/2 cup bell pepper, chopped
• salt and pepper
• 4 tbs cheddar cheese

—

Skinny Texas Cheese Fries

Ingredients

• 2 medium potatoes (washed and dried)
• 2 tsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp cumin
• coarse salt & fresh cracked pepper
• 1 slice bacon (cooked and finely chopped)
• 1/3 cup sharp shredded cheddar cheese
• 1 tbs diced scallions
• 1 tbs sliced pickled jalapeno

—

Chicken Cheesesteak

Yields: 4-6 sandwiches

Ingredients

For the sandwiches:

• 1 lb boneless, skinless chicken breast or thigh (partially frozen)
• 2 tbs olive oil
• Worcestershire
• salt & pepper
• 1 medium white or yellow onion (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 4-6 slices cheese of choice
• 4-6 hoagie rolls, split

—

Sweet Cream Corn

Yields: 8-10 servings

Ingredients

• 16 oz frozen corn (or fresh corn)
• 1 cup heavy cream (or whole milk for lighter version)
• 1 tsp salt
• 3 tbs granulated sugar
• 1/4 tsp freshly cracked pepper
• 1 cup whole milk
• 4 tbs flour
• 1/2 cup grated Parmesan cheese

Combine corn, cream, salt, sugar, and pepper in saucepan over medium heat. Whisk milk and flour together; stir into corn mixture. Cook and stir until mixture is thickened and corn is cooked through. Remove from heat. Stir in Parmesan until melted. Serve hot.

—

Grilled Cheese Guacamole Sliders

Yields: 10 sliders

Ingredients

• 1 tsp olive oil
• french bread (or italian or whole wheat), sliced
• Monterey Jack cheese
• guacamole: recipe
• crushed red pepper (optional)
• bacon (optional)

Sourdough Breakfast Pizza

Prep Time: 1 hr, plus 24 hours for dough to rest

Baking Time: about 10 minutes per pizza

Yield: 2 pizzas

—