Tag Archives: tortillas
2 tbsp. Chicken broth
1/4 cup Chopped onion
1 Small clove garlic minced
1/4 cup Chopped bell pepper
2 Chili peppers, minced
3 Plum tomatoes, chopped
Vegetable cooking spray
8 Flour tortillas
1 cup Reduced fat Cheddar cheese, shredded
1 1/2 cups Cooked chicken
Garnish: salsa and fat-free sour cream
1. In a medium heavy skillet saute the onions, garlic, and peppers in the 2 tablespoons chicken broth until soft.
2. Add the chile peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated.
3. Add the chicken and stir well to combine.
4. Make the quesadillas in your electric sandwich grill, that way you won’t need oil .
5. Place a tortilla in the grill and sprinkle with 1/8 cup cheese.
6. Add about a quarter of the chicken mixture and top with another 1/8 cup cheese.
7. Cover with another tortilla and cook for 2-3 minutes or until brown.
8. Flip the quesadilla over and cook for an additional two minutes.
9. Remove from the grill and cut into wedges.
10. Keep warm while frying the remaining quesadillas.
11. Serve with salsa.
- 6 tablespoons vegetable oil
- 8 (5-inch) corn tortillas
- 2 (14- to 15-ounce) cans whole tomatoes in juice
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro plus additional for sprinkling
- 1 tablespoon chopped canned chipotle chiles in adobo
- 2 garlic cloves, coarsely chopped
- 1 teaspoon salt
- 8 large eggs
Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.
Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
Purée tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.
Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa.