Help, I am becoming my Grandpa. The past three days I have been gathering information about chicken coops. On Wednesday, a friend that does carpentry will be coming over and my wife and I will decide just how we want our first chicken coop built. […]
Month: May 2016
Ancho Chicken Quesadillas, while not something we have at our casa all that often, we do whip some up when friends stop over with hungry children. I have found that down here, children seem to always be hungry when visiting someone because the food is different from what they get at home.
Here in our part of Mexico there are little mom and pot chicken stands/stores that cook chicken daily. You can get a grilled chicken with rice, tortillas, roasted chiles, home made hot sauce and cole slaw for about 120 pesos which is about $6.50 USD at today’s exchange rate. For 95 pesos (about $5.25 USD) you can get just the grilled chicken.
Up north, you can always count on store bought rotisserie chicken to help you make some great Ancho Chicken Quesadillas. This recipe can be on the table in about 20 minutes, plus it packs a lot of flavor into each bite.
- 12 oz. shredded rotisserie/grilled chicken
- 1 T. ancho chili powder
- 3 cloves garlic, finely minced
- 2 T. fresh lime juice
- 1 tsp ground cumin
- 2 T. extra virgin olive oil
- 1 tsp red pepper flakes
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 4 extra large flour tortillas (or 8 smaller ones)
- 12 oz. shredded Mexican cheese mix (can substitute with a mixture of chedder and Monterey Jack), plus a little extra for garnish, if desired.
- 2 T. fresh cilantro, stems removed and coarsely chopped.
- 1 T. fresh cilantro, stems removed and coarsely chopped, for garnish
- Place shredded rotisserie chicken in a medium glass bowl. Combine chili powder, garlic, lime juice, cumin, olive oil, red pepper flakes, salt and pepper in a separate bowl, then pour over shredded chicken. Toss to coat thoroughly.
- Heat a 12" non-stick skillet over medium heat and add one tortilla. For extra large tortillas, place ¼ of the seasoned chicken on one side (for smaller tortillas, cover the entire surface). Layer 3 oz. of shredded cheese on top and ½ T. of chopped fresh cilantro. Fold over remaining side of tortilla (or place a second smaller one on top) and gently flip over once the bottom tortilla is nicely browned.
- Gently press on top of tortilla after flipped for better contact with pan and to help melt the cheese inside. Continue cooking until second side is browned, as well.
- Remove from pan and cover to keep warm while repeating the process the remaining ingredients. To serve, top each warm tortilla with a little shredded cheese and fresh cilantro. Delicious with salsa and guagamole, if desired.
Ancho Chicken Quesadillas are a great way to feed friends that drop in unexpectedly. With a whole chicken you can feed a lot of people in very little time. If they are for smaller children you can slice them and serve them like you would a slice of pizza and they will love it.
Give it a try the next time you have some left over chicken or, grab a rotisserie chicken on your way home after work and treat your family to a little Mexican dinner.
A few weeks ago I wrote an article about the Lost Forgotten Dreams of many of the people living here in Mexico. Unfortunately the article was lost when we switched hosting companies. Someone contacted me this past week and was looking for that article to share with a friend. I will share the article again here but as I am writing it from memory it will not be exactly the same word for word but the thoughts will remain in tact.
Mexico is a land filled with Lost forgotten dreams. It is a land of (more…)
La Palapa Restaurant is one of our favorite “Linen tablecloth” restaurants along the beach in the Olas Allas/Los Muertos area of Puerto Vallarta. Walking along the waterfront it is maybe a mile past the famous arches as you head in the direction of Mismaloya. Maybe, […]