Chicken Quesadillas

I wish every recipe I tried turned out fabulous.   It seems alot of recipes I've been trying lately have turned out to be flops.   Including one for Spinach and Feta Quesadillas I found on Pinterest.  Yuck-a-rama!  However, it was not a complete failure because I learned that making Quesadillas is actually really easy and not scary at all... I just needed to adjust the entire filling of the Quesadilla.   Here is what I came up with.  The hubs and I loved them soooo much it's going to be a new favorite and staple in our house.   Love that!

Ingredients:
4 small Flour Tortillas
1 10 oz can of Valley Fresh Organic Chicken Breast in water (or other IC friendly canned chicken)
3 oz of Cream Cheese (brick not tub)
1/2 small Yellow Onion, diced
1/3 Red Bell Pepper, diced
1/3 Green Bell Pepper, diced
1/3 Cup Green Onion, diced
1/3 Cup Black Beans (or whatever bean you can tolerate)
1/2 to 1 tsp Cumin (depending on your tolerance of Cumin... I can handle a full tsp)
1/2 Cup Mozzarella Cheese
1Tbsp Olive Oil
1tsp Butter

Directions:
1)Prepare filling: Drain can of chicken and put in a small pot along with the cream cheese.   Heat on medium/low to melt the cream cheese.  Meanwhile, saute the Yellow Onion, Red Bell Pepper and Green Bell Pepper in Olive Oil for about 5 minutes until onions are clear.   When cheese is well melted and mixed into chicken add the Onion/Pepper mixture to it.   Also add the Green Onion, Black Beans and cumin.  Stir until mixed well and heated through.  Just a couple minutes.  The filling is ready.

2)Melt a touch of butter in a pan.  Place a tortilla into the pan, swirl it around in the butter and repeat with all tortillas (only buttering one side of the tortilla).  Add half the filling to one tortillas and sprinkle with half the Mozzarella cheese.   Cook the Quesadilla butter side down until golden brown, about 2-3 minutes and then flip (Tip: To easily flip the Quesadilla place a plate onto the Quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)  Repeat for second Quesadilla

Makes 2 Quesadillas.

IC Taco's

TACO's!!! Yummy and a close alternative to real Taco's.  Having said that, I probably wouldn't serve these to non- IC'ers.  It's just not "traditional taco's" and they would probably be confused. LOL!  

Ingredients:
1 lb lean hamburger meat
1 Cup packed Cilantro
2 tsp Cumin
Shredded Lettuce
Monterrey Jack Cheese
Salt & Pepper to taste
12 Taco Shells

Directions:
Brown Hamburger meat in skillet with Cumin and Salt & Pepper.   Toward the end add the Cilantro.   Add the cooked meat to the Taco Shells and garnish with Shredded Lettuce and Cheese.   Serve with No Tomato Salsa

Serves 4

No Tomato Salsa

I've been on a Mexican kick lately and this idea just popped in my head.   I tried it out and it was so good!! The hubs is still raving about it.   In his words, it has an "after kick".

Ingredients:
1 Red Pepper
1/2 can Sweet Corn
1/2 packed cup Cilantro
2 Tbsp Olive Oil
1 clove Garlic
1/3 small Onion
Tortilla chips

Directions:
Saute garlic in Olive Oil for just a few minutes over medium heat.   Add all ingredients and then puree to desired consistency.   Serve with Tortilla Chips.

IC Friendly Chicken Nachos

Yes, we can still have nacho's!!!  This version I make is hearty and will fill your belly for sure!

Ingredients:
Cooked Chicken Diced (I sprinkle mine with onion powder and grill in Olive Oil)
Tortilla Chips
Black Beans, rinsed well (Omit if you can't handle these or are unsure and are being safe)
Green Onion, diced
Red Bell Pepper, diced
Mozzarella Cheese
Sprinkle Cumin (I think this is on the maybe list.  I can handle it in small amounts on a good bladder day)

Directions:
Spread Tortilla Chips on oven pan (put down foil first for easier clean up).  Layer each chip with all ingredients above (I'm very generous with the cheese) and sprinkle very lightly with Cumin.   Make as many layers as you wish.   Bake at 400 about 10 minutes until cheese is melted and starts to golden.