| Apple Chicken Quesadilla Recipe | | | | tortilla back again, and cut it into 3 |
| I was charged with providing lunch for | | | | triangles, as if you were cutting a pie. |
| several kids (ages 4, 6, 7, and 9) a few | | | | (You don't have to cut the quesadilla |
| days ago and prepared for them one of my | | | | into triangles, it just makes it easier |
| favorite quickie lunches - chicken and | | | | for kids to eat.) |
| apple quesadillas. The kids gobbled them | | | | 4 Repeat with the remaining tortillas. |
| up, and one of them, Teddy, exclaimed | | | | Makes 12 quesadilla triangles. |
| loudly after the first one, "Elise, you | | | | Arroz Con Pollo Recipe |
| HAVE to put these on your website!" The | | | | Preparation time: about 1 hour |
| others nodded in agreement, while busily | | | | 3 lb frying chicken, cut into pieces |
| chomping away. So for all you | | | | Olive oil |
| quesadilla-loving kids out there, here | | | | 2 large onions, chopped |
| you go. | | | | 1-2 cloves of garlic, crushed |
| 4 Flour tortillas (approximately | | | | 2 small green peppers, finely chopped |
| 8-inches wide) | | | | 4 cups of canned tomatoes (32 fluid oz) |
| 1 cup cooked, shredded or chopped, | | | | Black pepper |
| chicken meat | | | | Spanish paprika |
| 1/4 lb cheddar or Monterey jack cheese, | | | | Bay leaf |
| sliced or grated | | | | Powdered saffron (optional) |
| 1 apple, sliced | | | | 2 cups of uncooked rice |
| 1/4 cup salsa | | | | 1 small can of pimiento |
| 1 Heat a large skillet on medium high | | | | Cooked peas |
| heat. Place one tortilla in the skillet. | | | | In a large sauté pan, brown the |
| Flip it a couple of times with a | | | | chicken on all sides in 1/4 cup of olive |
| spatula, then let it sit in the pan | | | | oil. Add onions, garlic, and green |
| heating up until air pockets form and | | | | peppers. Cook 5 minutes, stirring |
| parts of the tortilla begin to puff up. | | | | frequently. Add 4 cups of canned |
| Flip it again. | | | | tomatoes with the liquid. Add 1 |
| 2 Place cheese slices on half of the | | | | Tablespoon of salt, 1/4 teaspoon of |
| tortilla, at least 1/2-inch from the | | | | ground black pepper, 3 teaspoons of |
| edge of the tortilla. Add chicken pieces | | | | Spanish paprika, 1/2 of a bay leaf. Cook |
| on top of the cheese. Fold the tortilla | | | | 15 minutes. Add 5 cups of boiling water. |
| over like an omelette, and press down on | | | | Add 1/2 teaspoon of powdered saffron if |
| the folded tortilla with the spatula. | | | | you like saffron. Slowly add 2 cups of |
| Lower the heat to medium. At this point, | | | | uncooked rice. Cover and simmer 30 to 40 |
| if you have enough room in your skillet, | | | | minutes or until the rice is cooked and |
| you can add a second tortilla to the pan | | | | the chicken tender. |
| to begin to heat it up. | | | | At serving time: |
| 3 When the cheese inside the quesadilla | | | | Heat and chop up pimiento. Garnish the |
| has melted, remove the quesadilla to a | | | | dish with chopped pimiento and heated |
| cutting board. Open it wide and layer on | | | | cooked peas. |
| apple slices and salsa. Fold the | | | | |