Chicken Chorizo and Potato Quesadillas, Birdeye

Wednesday, January 12, 2011

Sledding with cousins Whit and Stella

Notice the 4 snowmen, Chloe in the red scarf, Whit's standing
in front of his snowman, Stella's snowman is holding the rope to
Auggie on the sweet and thoughtful of Chloe's design

The Salsa, so good!

If this photo could just have a scratch and sniff,
it made my house smell so good...look at all those spices...

This picture of the quesadilla doesn't do it justice,
and that sour cream wasn't fat free, just light

My girls agree with me that it's too stinking cold outside...
Tuesday, January 11, 2011 it's cold outside.  I woke up to 15 degrees this morning!  It's so stinking cold that my girls won't get outta their house, they stay hovering in a corner.  They are also protesting giving us any eggs, it's been two weeks so far.  During the winter, chickens molt which is when they get new feathers and take a hiatus from their reproductive cycle.  I'm already looking forward to spring for the warmer temperatures and for the girls to go back to laying a dozen a week.

For dinner tonight, I happened to have almost all the ingredients for a recipe in Terry Conlan's cookbook, Fresh, from Lake Austin Spa.  The spicy rub that goes on the chicken was so divine that Stella, my three year old niece, came over and said, "what is that Aunt Keeli?"  It smells so good while cooking, your house will fill up with garlic and chili powder aromas, yummy.  You'll see my substitutions below.  I think Kara and I need to go to Lake Austin Spa so I can meet this legendary chef...

I added pictures of Chloe, Whit and Stella over yesterday when school was out for our 4 inches of snow.  They built snowmen for all of them.  Jackie and Chloe put the blow-up mattress in the living room in front of the fire Sunday night when our second heat unit was on the outs.  Chloe loves a mattress "bunkin party" with her dad.  It wasn't such a thrill getting her up for school this morning but we made it.

Chicken Chorizo and Potato Quesadillas, Terry Conlan

"Quesadilla translates as "little cheese thing, " and although there is a bit of cheese in this recipe, it's the substitution of lean chicken breast for pork in this warm, pungently spiced Mexican sausage filling that provides the missing link.  Try one, accompanied by our avocado salsa and a dab of fat free sour cream, if desired, for breakfast, lunch or dinner."

1/2 pound ground chicken breast, I used two large boneless skinless breast cut in thin strips
2 T. chili powder
1 small bay leaf, ground in a spice grinder, I just crushed it up with my hands
1/2 t. ground cinnamon
1/4 t. dried oregano, thyme and ground marjoram, I did 1/2 t. each because I didn't have the marjoram
1/8 t. each ground cloves and salt
1 T cider vinegar
1 C. diced and peeled potato
2 T. canola oil, I used olive oil
1/2 C. each diced onion and shredded reduced fat cheddar cheese, I used regular colby jack
8 corn tortillas

The Salsa

1/2 ripe avocado, I used the whole thing
1 large garlic clove, minced, I used 2
1/2 C. cilantro, chopped
1/2 serrano chile, minced, I didn't have this so I used 1/4 C. chopped japs from the refrigerator
2 t. fresh lime juice, I used the juice of an entire lime (can you tell I don't like to waist?)
1/8 t. salt
1/4 C. water, I didn't add this

Combine chicken, all spices and vinegar in a bowl, mix well.  Boil the potato in lightly salted water in a saucepan until tender and drain.  Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.  Saute the chicken mixture, stirring to break up the pieces until the chicken is almost cooked through (now I cooked my chicken all the way through because it was thicker).  Add the potato, onion and remaining oil, cook until the potatoes begin to brown.  Remove the heat and mash the mixture.  Top each of the 4 tortillas with an equal amount of chicken mixture.  Top with cheese then another tortilla.  Spray a griddle or nonstick skillet with nonstick cooking spray.  Cook the quesadillas over medium heat until both sides are crisp, turning once.  Combine the avocado and all ingredients in a blender and puree.  Cut quesadillas into wedges and serve with avocado salsa.  Yield: 4 servings

Per Serving:  338 calories, 21 gr. Protein, 38 gr. Carbs, 13 gr. Fat (there's more if you use that whole avocado), Sodium 304 gr.

Ok..I just had one left over for lunch today and it was excellent reheated!  WOW!

1 comment:

  1. Oh my gosh - that looks DIVINE!!! I love those spices together. I am so making that. I think we finally fixed it to where I can comment!!! I am excited. We are going to Lake Austin the Friday thru Sun of Spring Break. Terry is calling for you to come and meet him. Come on!!!