My mother-in-law makes some fantastic stuffed peppers and I had a craving for them today but couldn’t find any nice peppers at the grocery store today.  In a flash of inspiration, I grabbed some beautiful large zucchini and used it in place of the peppers.  It was a great light meal and easy to make and fun to take a family favorite and give it my own spin.  Enjoy!

Stuffed Zucchini

1 cup chicken broth
1/2 cup quinoa
2 large zucchini
3 teaspoons olive oil
1 medium onion, diced
1 clove garlic, minced
1/8 teaspoon crushed red pepper
1/2 pound extra lean ground beef
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Salt
Pepper
1/4 cup fresh mint leaves, chopped
1 pint grape tomatoes

Preheat oven to 400 F. Lightly grease a 9 by 13 inch roasting pan with nonstick cooking spray.

In a medium sauce pan, cook the quinoa in vegetable broth for 15-20 minutes, until tender. Stir occasionally. Allow to cool.

Trim zucchini and halve each lengthwise. With a spoon, scoop out seeds and some pulp from zucchini halves, leaving a 1/4″ thick shell. Set aside.

In a skillet, heat 2 teaspoons oil on medium-high until hot. Add onion and cook 3 minutes or until softened, stirring occasionally. Stir in garlic and red pepper and cook until fragrant. Add beef and cook 3 to 4 minutes or until no longer pink. Stir in oregano, cumin, cinnamon, and 1/2 teaspoon salt. Remove from heat. Stir in quinoa and half of mint.

On prepared pan, toss tomatoes, 1/8 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon oil. Arrange zucchini halves, cut sides up, around tomatoes. Mound 3/4 cup beef filling in each zucchini half, packing tightly.

Place pan in preheated oven and bake for approximately 30 minutes, or until tender. Place zucchini and tomatoes on a platter; sprinkle with remaining mint.

A note from the Accidental Chef: Stuffed peppers traditionally calls for rice instead of quinoa.  You may substitute rice or another grain of your preference.  If you use rice, the recipe is still gluten-free.

Kitchen Table Talk…

Have you ever experimented with a family favorite recipe?  If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

It was a holiday weekend recently and we were up at the cottage for a weekend of good food and fun times with family.  As is usually the case, we did a lot of grilling on the BBQ (though I did make a great lasagna one night because my nephews love pasta!).  A few weeks back I had purchased a jerk marinade and we used up the bottle on the weekend and instead of buying another bottle, I thought I’d try my hand at making my own jerk marinade and use it with hamburgers.  The recipe below calls for gluten-free rice crumbs.  You can substitute an equivalent portion of fresh bread crumbs if you’re not on a gluten-free diet.

Jerk Sauce Hamburgers

For The Patties:

1 pound ground beef
1/2 whole onion grated or finely chopped
4 pinches garlic powder
4 pinches paprika powder
a pinch pepper
a pinch salt
3/4 cup finely ground rice crumbs
1 egg lightly beaten

For The Jerk Sauce

1 large bunch green onions
2 tablespoons gluten-free soy sauce
2 tablespoons vegetable oil
1 teaspoon salt
Juice 1 lime
1/2 teaspoon dried thyme
1 tablespoon allspice
5-10 scotch bonnets
1 thumb sized knuckle ginger
3 cloves garlic
1/2 small onion
3 tablespoons brown sugar

Mix all the patty ingredients thoroughly.  Set aside.

Mix all the jerk sauce ingredients in a small blender (the Bullit Blenders are perfect for this!) and whiz it all up until blended.  Add to the beef mix and mix and mix thoroughly.  I added approximately 1/2 cup of the jerk marinade to my mix.  You may want to adjust to your own preferences.  You can also mix in some BBQ sauce if the heat of the scotch bonnets is too much for your palate.  You may also need to add about 1/4 cup more rice crumbs if your beef mixture is too wet. (Accidental Chef Tip: Best to mix the patty ingredients first so you know the texture and consistency they should be.  Adjust it back to that texture once you’ve added the marinade).

Once ingredients are mixed, divide into four equal balls and mold into patties. (Accidental Chef Tip: Use a can to help flatten your patties to ensure even cooking. I used a tin of bread crumbs as it was just the right size! No bread crumbs made it into the mix LOL).  Cook on medium heat on the barbecue until done.  If you have extra marinade left over that you didn’t use in your patties, mix with BBQ sauce and serve as a topping in place of ketchup for your burgers.

Top with your favorite toppings and serve on a fresh gluten-free roll (or without the bread).

Kitchen Table Talk…

Have you ever tried adding different ingredients to your traditional beef patty mix?  What simple yet tasty burgers have you made?  If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Was cleaning out my office today and found an LCBO magazine with recipes for summer drinks and foods.  Not being much of a drinker, I wondered why I had it squirreled away when I realized there’s a recipe for a Chocolate Orange Bavarian Cake that I wanted to try because it’s a flourless cake so it’s a perfect treat for gluten-free cake.

I haven’t tried my hand at it yet but am planning to make it soon and will post a picture here when I do.  Looks like I can make part of the cake ahead of time which will reduce the total prep time.

If you try the recipe before I do, let me know how it turns out.  From the pictures and the ingredients listing, it looks really yummy!

LCBO Chocolate Orange Bavarian Cake

Flourless Chocolate Cake

8 ounces semi-sweet chocolate, chopped
3 tablespoons brewed coffee
pinch salt
8 large eggs, separated
3/4 cup granulated sugar
1 tablespoon pure vanilla extract
cocoa power for dusting

Preheat oven to 375F.  Line a 17″ x 11″ jelly roll pan with parchment paper.  In a large bowl and set over a saucepan of simmer water, melt the chocolate with the coffee and salt.  In a small bowl, lightly beat the egg yolks with a fork; whisk into the chocolate mixture.

In another bowl, beat the egg whites with an electric mixer at medium speed until frothy.  Increase the speed to high, gradually add the sugar and vanilla; beat until firm peaks form.

Fold 1/3 of the egg white mixture into the chocolate mixture, and then fold in the remaining egg white mixture in two batches.

Pour the batter into the prepared pan; spread evenly with a spatula.  Bake until tester comes out clean, about 15-20 minutes.  Cool completely.  Run a knife around the sides of the pan; turn out onto parchment paper dusted with cocoa powder.

Truffle Cream

1 1/2 cups 35% cream
6 ounces semi-sweet chocolate, chopped
1 tablespoon Grand Marnier

Bring whipping cream to a boil in a small saucepan over medium heat.  Place the chocolate in a bowl.  add the hot cream; stir until melted; stir in the Grand Marnier.  Chill in fridge at least 2 hours.

Orange Cream

1 tablespoon + 1 teaspoon unflavored gelatin powder
1/4 cup cold water
1 cup homo milk
Grated zest of 1 orange
4 large egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups 35% cream
2 tablespoons Grand Marnier

In a small bowl, sprinkle gelatin over water; let sit until dissolved.  Place the milk in a medium saucepan, add orange peel; bring to a boil over medium heat.  Remove from heat; let stand 30 minutes.  Pour through a strainer and reheat.

In a bowl, whisk egg yolks with sugar until pale and thick.  Slowly add hot milk; whisking constantly, return to the pan.  Cook over medium-low heat, stirring with a wooden spoon, until mixture just coats the back of a spoon.  Do not let boil! Remove from heat, pour through a strainer into a large bowl.

Whisk in the softened gelatin, vanilla and Grand Marnier.  Set bowl over iced water; let sit, stirring frequently, until cool and thickened to pudding-like consistency.

In another bowl, whip cream with electric mixer at medium-high speed until firm peaks form.  Fold 1/3 into the gelatin mixture, then gradually fold in remaining 2/3.

Assembly

Remove Truffle Cream from fridge.  Beat in bowl with electric mixter at medium speed until firm peaks form; no not overbeat or mixture may separate.

Line a 4 quart bowl (a big salad bowl works perfectly for this!) with plastic wrap, leaving a slight overhand.  Slice off about 2/3 of the cake; line bowl with it, filling cracks with cake trimmings.  Trim off ragged edges.

Pour in the Orange Cream; sprinkle with cake trimmings.  Chill in fridge until firm, about 30 minutes.

Spread Truffle Cream over Orange Cream.  On the counter, press the remaining cake until thing; place over the Truffle Cream to cover.

Chill in fridge 4 hours or overnight.

Serving

To serve, invert onto serving plate, remove bowl and dust cake with icing sugar.

Kitchen Table Talk…

Have you ever tried to make a flourless cake?  If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

We had a family reunion this past weekend.  Forty hungry members of my family were in attendance.  My aunt told me not to bring anything as they had all the food under control but I just couldn’t resist whipping up a batch of coleslaw.  After all, it’s really so easy to make and easy to feed a large group of people with two or three heads of cabbage.  Coleslaw is one of my favorite summer treats though I’ll admit I’m a late convert to this perennial favorite.  Growing up, I hated the stuff… especially the green slimy one that seemed to appear at every Brownie or Girl Guides outing.  My father-in-law makes a coleslaw salad to die for.  Here’s a raw vegan twist on this traditional treat.

Curried Cabbage Salad

1/2 head green cabbage, chopped
1/2 head purple cabbage, chopped
2 whole carrots, grated
1/3 cup shredded flaked coconut (be sure it’s raw, if needed)
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup soy sauce (if raw, use Nama Shoyu)
3 tablespoons sesame seeds
1/3 teaspoon turmeric
1/2 teaspoon curry
1/2 teaspoon cumin

In a large bowl, toss together all ingredients, making sure cabbage is evenly coated.  If possible, chill for at least an hour and toss thoroughly again before serving.  This will allow all the flavors to mingle and blend.  Variation: Serve with Red Wine Vinaigrette Dressing instead of Soy Curry Dressing or substitute vinaigrette for lemon juice.

Kitchen Table Talk…

What’s one of your favorite summer BBQ or picnic recipes?  Do you have a standby recipe that’s easy to whip up in a pinch?  If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I attended my cousin’s bridal shower yesterday… well my cousin-to-be’s bridal shower

It was a large event held in a banquet hall.  Believe it or not, it’s the first bridal shower I’ve ever attended.  Imagine that!  I didn’t know what to expect.  It was a lovely afternoon.

Inspired by the theme, I came home and let my inner Martha Stewart out and planned a bridal shower luncheon menu for a smaller gathering that caters to someone with my gluten sensitivities.  As the guests at traditional bridal showers are women, I focused on a menu that featured light dishes that are light on the waistline.

Each recipe is gluten-free and is a perfect alternative to a bridal luncheon held in a hall (most do not cater to gluten-free brides).  If you’re planning a larger event, be sure to advise the banquet hall of your sensitivities.  Most are more than willing to work with you to ensure you have a healthy day.

Bridal Shower Luncheon Menu

Brie Stuffed with Peach Preserves

An easy and delicious appetizer to serve while guests arrive and cocktails are served.  Serve with rice crackers.

1 wheel Brie
1 10-ounce jar unsweetened peach puree

Slice the wheel of Brie in half sideways with a large knife and spread a thin layer of peach puree on the bottom half.  Replace the top layer of Brie and present on a large round decorative platter with the slices of French bread or crackers spread out in a circle around the cheese.  Clusters of red or green grapes make a nice decorative touch and compliment the cheese as well.

Wild Rice Salad

This salad is a variation of another salad I make often: the Milestones Salad.  I like adding fresh fruit to my salads and it’s always a hit with my family.  You can save time by making the rice the night before and garnishing with the strawberries and dressing right before serving.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

3 cups water
11/2 cups wild rice
1/3 cup chopped scallions
1 pound strawberries, quartered and then sliced
1/3 cup olive oil
1/3 cup orange juice
1/3 cup raspberry vinegar

In a medium-large saucepan, boil water over a high heat.  Once boiling add wild rice to the water and return to a boil.  Lower heat and simmer for 50 minutes or until water is absorbed.  If you have a rice steamer, this recipe works really well with steamed rice.  Allow rice to cool and add oil, orange juice, vinegar, scallions and strawberries.  Toss and serve.

Green Bean Salad with Vinaigrette Dressing

Wild rice may not be everyone’s cup of tea.  If the shower is held in the summer (which most are!) then consider offering a refreshing green bean salad as an alternative to the traditional lettuce-based salads on most Bridal Shower menus.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

2 pounds green beans, blanched
2 tablespoons Dijon style mustard
2/3 cup olive oil
6 tablespoons balsamic vinegar
2/3 cup chopped dill

To blanch the beans, place in a large saucepan with enough water to cover and boil until cooked but still crisp.  Drain them in a colander and pour cold water over them to stop the cooking process. Drain thoroughly and toss with chopped dill.  Prepare the dressing by blending the olive oil, balsamic vinegar and mustard together.  Toss with green beans and serve.  You may also sprinkle almond slivers or pumpkin seeds on the salad before serving.

Chicken Saltimbocca with Lemon Sauce

My mum used to make this for us regularly, in tiny little bit sized pieces (you could serve it as an appetizer). This recipe calls for using the entire chicken breast so it will serve as an entree. This recipe also serves eight and is gluten-free.

8 large skinless boneless chicken breast halves
16 large fresh sage leaves
16 thin prosciutto slices
1 cup plus 4 teaspoons gluten-free all purpose baking flour
2 tablespoons butter
3 tablespoons olive oil
4 tablespoons dry white wine
1 cup low-salt chicken broth
4 tablespoons olive oil
Splash of dry white wine or, white or red wine vinegar
1 cup warm water
Fresh thyme stems for garnish

Place chicken between 2 sheets of plastic wrap on work surface.  Using mallet, pound chicken to 1/3-inch thickness.  Sprinkle chicken with salt and pepper.  Place 2 sage leaves on each chicken breast half.  Top each chicken breast with 2 prosciutto slices.  Spread 1/2 cup of gluten-free flour on plate.  Dredge chicken in flour by turning chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat.  Add chicken, prosciutto side down; cook 4 minutes.  Turn chicken over and cook just until cooked through, about 3 minutes.  Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining flour in small bowl.  Add broth and lemon juice to same skillet; bring to boil.  Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.  Season to taste with salt and pepper.  Spoon sauce over chicken and serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Mangoes seem to be on sale a lot lately.  I saw a few people walking out of the grocery store today with cases of mangoes so I followed suit.  I love mangoes but have never really been able to peel one without making a gooey mess.   I picked up a few avocados today too as I stumbled across a great video tutorial on how to dice a mango and an avocado for Mango Avocado Salad.

How to Dice A Mango

How to Dice an Avocado

How to Make an Avocado & Mango Salsa

Since I had an entire case of mangoes on hand, I decided to make mango chicken kebobs too!

Mango Chicken Kebobs

1 teaspoon lime rind, grated
1/4 cup lime juice
2 tablespoons vegetable oil
3 whole cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 whole boneless, skinless chicken breasts, in in 1-inch chunks
2 teaspoons honey
2 mangoes
1 whole red pepper, cored, seeded and cut into pieces
1 small red onion, peeled and cut into chunks

In a small bowl, create marinade by whisking together lime rind, lime juice, oil, garlic, chili powder, salt, and cayenne pepper.  Place chicken chunks in large bowl.   Pour half of marinade over chicken, toss to coat, and let stand for 20 minutes.

Stir honey into remaining marinade, cover, and refrigerate until needed.

Dice mango into 3/4 inch cubes as per the video above.

Alternately thread mango, pepper, onion, and chicken pieces onto each of 8 skewers.  Brush with half of the reserved honey marinade.  Don’t use the marinade that the chicken soaked in.  Discard it and use the reserved marinade.

Grill over medium heat, turning and basting with remaining honey marinade until fruit is softened and chicken is browned and cooked through (about 8 minutes).

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

There was a gorgeous eggplant in the produce section of the grocery store today.  I had gone in wanting to pick up some ribs for dinner and came out with a load of veggies and a new inspiration for tonight’s meal.  One of the things I love about making pasta dishes is that they’re so quick to make.  Most take less than 15 minutes, including prep time.  As a busy business owner, I’m always short on prep time.  And even though I love to cook, there are days when it’s tough to find even fifteen minutes to spend in the kitchen.  This meal took about 15 minutes to prepare.  Gotta luv that!

Rustic Veggies with Pasta

1 medium eggplant, cubed into 1″ cubes
2 medium zucchini, sliced
1 whole orange pepper, sliced into thin rings
1 whole garlic clove, peeled and minced
1 15-ounce can diced tomatoes
12 whole kalamata olives, pitted and sliced
1/4 cup vegetable oil
2 teaspoons dried rosemary
1 teaspoon oregano
1 teaspoon dried parsley
1/2 cup crumbled feta cheese
cooked pasta

Heat 1/4 cup vegetable oil in large heavy skillet and heat over medium heat.  Add spices, garlic, peppers and zucchini to skillet and cook just until they begin to soften, about five minutes, turning occasionally.  Add cubed eggplant and continue cooking, stirring occasionally, just until eggplant is done.  Add canned tomatoes, stir and let simmer for about 5 minutes.  Remove from heat, stir in sliced olives, put mixture into large serving pasta bowl.  Toss with hot cooked pasta (I used rice rotini pasta as it’s gluten free).  Sprinkle with feta cheese and serve.  Yum!

For a heartier meal, you can add sausage or chicken.  Cube chicken and cook separately.  Set aside and then use the same skillet to cook your vegetables.  When you add the eggplant to the dish, add your chicken or sausage back in and continue with the rest of the recipe.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

My nephews love smoothies.  I got them hooked last summer and we would regularly make smoothies when we were together at the cottage.  I’d pull out the blender and let them go wild with the ingredients.

Enjoy one of Chef Matthew’s creations!  Nothing like enjoying a nice smoothie on a hot summer day.

Mango Surprise Smoothie

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Happy Cinco de Mayo! Here are some more Mexican inspired treats for your Cinco de Mayo celebration.

Sausage and Potato Quesadillas

1 pound fresh chorizo or other sausages, casings removed
1 tablespoon plus 1 teaspoon cooking oil
1 large baking potato, peeled and cut into 1/4-inch cubes
3/4 teaspoon hot paprika
1/4 teaspoon salt
12 6-inch flour tortillas
1/4 cup chopped red onion
1/2 cup cilantro leaves
2 cups Monterey jack, grated

Heat the oven to 425°F. In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.

Heat 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.

For each tortilla, put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with another tortilla. Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.

Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes. Cut into wedges and serve.

Roasted Red and Green Pepper Quesadillas

4 whole poblano peppers
2 large red peppers
1 large onion, cut into 1/4-inch pieces
1 pint grape tomatoes
1 teaspoon vegetable oil
16 (8-inch) soft-taco-size flour tortillas
4 cups shredded Monterey Jack cheese
1/2 cup fresh cilantro leaves, chopped
5 ripe avocados
3 tablespoons fresh lime juice
Salt

Preheat broiler. In broiling pan lined with foil, arrange poblanos and red peppers in single layer. Broil 15 to 20 minutes or until blackened all over, turning occasionally to evenly blacken. Wrap peppers in foil; let cool.

Toss onion and tomatoes with oil until coated in a baking dish or pan; arrange in single layer. Broil 12 to 15 minutes or until onion is brown and tomatoes begin to burst, stirring once. Remove from broiler and cool in pan. Reset oven control to 200°F. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; finely chop peppers.

Prepare quesadillas: Arrange 8 tortillas in single layer. Divide Monterey Jack, cilantro, and chopped peppers among tortillas. Top with remaining tortillas.

Heat 10-inch skillet on medium until hot. Place one assembled quesadilla in skillet and cook 1 to 3 minutes or until bottom browns. Carefully turn and cook 1 to 3 minutes or until bottom browns. Transfer to clean large cookie sheet and place in oven. Repeat until all quesadillas are cooked.

Prepare guacamole: Cut avocados in half. Remove and discard seeds and peel, then transfer to large serving bowl. Add lime juice, onion and tomatoes, and ½ teaspoon salt. Using potato masher or fork, mash until just slightly chunky. Makes 5 cups guacamole.

Cut each quesadilla into sixths, and serve with guacamole on the side.

Cubano Quesadillas

Here’s one for the kids…. I make it at the cottage for my nephews often (usually omitting the dill pickle).

8 (6-inch) low-fat flour tortillas
1/4 cup yellow mustard
4 ounces thinly sliced Black Forest ham
8 slices sandwich-cut dill pickle
4 ounces thinly sliced roast pork from the deli
4 ounces thinly sliced part-skim Swiss cheese

Prepare outdoor grill for direct grilling on medium.

Brush 1 side of each tortilla with mustard. Evenly divide ham, pickles, pork, and cheese on 4 tortillas. The kids can help with assembly of the quesadillas. Top with remaining tortillas, pressing firmly.

With large metal spatula, place quesadillas on hot grill grate and cook 2 to 3 minutes or until tortillas on both sides are browned and Swiss cheese melts, carefully turning quesadillas over once. Transfer quesadillas to large cutting board; let stand 1 minute. Cut each quesadilla into 4 wedges to serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I had some down time this weekend and decided to watch some tv.  Caught an episode of Two and a Half Men where Alan is annoyed with his girlfriend for using the x-ray machine on Mexican food.  She replies “Well, I wanted to know what’s inside a chimichanga!”  He asks “If you didn’t know what was in it, why’d you order it?!”  Her reply “‘Cause it’s fun to say ‘chimichanga’!”

Since you probably don’t have easy access to an x-ray machine, thought I’d share a recipe for Chicken Chimichangas, as well as a clip from YouTube showing how to roll a tortilla.

Chimichangas are fried traditionally but I decided to make a healthier version that’s baked, not fried. Enjoy!  We’re only a few days away from Cinco de Mayo.

Chicken Chimichangas

1/2 cup finely chopped onion
1 (4 ounce) can green chilies, drained
3 cups cooked shredded chicken
1 cup chicken broth
1/2 cup salsa
1/2 tablespoon McCormick’s Montreal Brand steak seasoning (I know it’s a chicken recipe, but I like the steak seasoning)
1 teaspoon cumin
1/2 tablespoon adobo seasoning
1 teaspoon garlic salt
8 whole flour tortillas (8 inch)
1 teaspoon butter
extra virgin olive oil
2 cups Mexican queso blanco

Cook chicken, shred and set aside.  You can either use left over roast chicken or boil a chicken breast and shred once cooked.  I prefer to use left over chicken roast but the boiled method will work in a pinch.

In large skillet, cook onion in butter until transparent.   Add shredded chicken, broth, salsa, chiles and all spices.

Bring mixture to a boil and then simmer at low-to-medium heat for about 15 minutes, or until most of the liquid is absorbed.  Heat tortillas in microwave to soften them.  Grease baking dish.

Scoop 1/2 cup of mixture into each tortilla and fold.  Place in dish seam side down. Brush lightly with extra virgin olive oil.

Bake at 425 for 10-15 minutes, or until lightly brown and top of tortilla is hard to touch.

Serve with white queso.

How to Roll A Tortilla

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.