Monday, March 24, 2008

Cookin' With Bacon - Monday, March 24

Pico De Gallo

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each roma tomato -- pulped and diced small
1/2 each sweet onion -- diced small
2 each jalapeno chile peppers -- diced fine
1 each anaheim chili pepper -- diced fine
1/2 cup cilantro -- chopped
3 tablespoons fresh squeezed lime juice
2 teaspoons lime zest
2 tablespoons minced garlic
2 tablespoons honey
2 teaspoons salt
1 teaspoon cumin
1 teaspoon chipotle pepper -- spice

Zest limes before juicing

Mix all ingredients together

Grilled Chicken Quesadillas

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 4 Preparation Time :0:40
Categories : poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each 10-inch flour tortillas
1 pound boneless chicken -- thigh meat
3/4 cup monterey jack cheese -- shredded
3/4 cup sharp cheddar cheese -- shredded
4 tablespoons ranch salad dressing
4 tablespoons taco sauce -- or salsa
2 tablespoons canola oil

1/4 Cup lime juice
1/4 cup white wine
1/4 cup canola oil
1 clove garlic -- minced
1 tablespoon salt
2 tablespoons hot sauce

Mix together all marinade ingredients
Add Chicken to marinade and allow to marinate 6-24 hours
Remove chicken from marinade. Drain and pat dry
Grill chicken until internal temperature reaches 165 F
Mix together ranch dressing and taco sauce
Lay out tortillas and spread ranch/taco mixture evenly
on a half section of each (about 2 TB per tortilla half)
Sprinkle 3 oz cheddar on top of ranch mixture
Dice and arrange 4 oz grilled chicken on top of
cheese on each tortilla half. Sprinkle 4 oz jack cheese
on top of each tortilla half. Fold bare half of each tortillas
over to cover arranged ingredients, pressing lightly
Heat oil to med. high in a 12-14 inch noon stick skillet
Brown each 1/2 moon shaped quesadilla in the skillet
2 at a time, turn and brown other side
Place first two quesadilla in a warm oven while
browning the next two. Once all four are lightly browned
on both sides and cheese is melted, cut
each into 4 wedges and serve.

Per Serving (excluding unknown items): 808 Calories; 49g Fat (55.5%
calories from fat); 44g Protein; 45g Carbohydrate; 3g Dietary Fiber; 110mg
Cholesterol; 2685mg Sodium.
Serving Ideas : Serve with Pico de Gallo and Sour Cream

No comments: