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So…I have a few vices. I know, shocking, right? It’s sort of a problem…shoulder bags, dressy ballet flats, green shirts, purple shirts, scarves, chap stick, bottled water, body wash, perfume, books, yarn, spices…okay, okay…maybe more than a few!

Naturally, being a signed, sealed, and not-so-delivered foodie, a few of those revolve around food. Over the past couple of years, I’ve mentioned a few – cream of mushroom soup, all things “itos” (Doritos…a particularly long standing love affair), cheese, casseroles – but none of them compare to my addiction to Mexican food. I really could eat it every single day – creamy, spicy, cheesy, crunchy – that just spells out culinary nirvana to me!

I tried my hand at a few side dishes this week to accompany my favorite meal – chicken quesadillas – and I’m proud to announce my guacamole and black bean salsa rice were AWESOME! So, take these recipes and make your Friday night a Mexican Fiesta!!!

Happy Cooking!
Miss K
BLACK BEAN SALSA RICE
UTENSILS: 2 qt or 3 qt saucepan

INGREDIENTS: 1 Cup Basmati Rice (Quick cooking), ½ Cup Black Bean Salsa, 1 ¾ Cup Chicken Stock, ½ tsp Cumin, ¼ tsp Chili Seasoning Blend, ¼ tsp Fajita Seasoning Blend

INSTRUCTIONS: Add all ingredients to a 2 qt saucepan and stir to combine. Cover, whistle open, and cook on Medium heat. When the whistle sounds, turn the knob to “V” for vent and down to simmer. Cook for 10 minutes and then turn to “C” for closed and turn the burner off. Allow to stand covered until the rest of the meal is finished.

GUACAMOLE:
UTENSILS: Medium Mixing Bowl, Zester or Grater, Avacado Pitter/Slicer, Citrus Squeezer, Fork

INGREDIENTS: 3 Ripe Avocados, 1 Lime, 1 TBSP minced Cilantro, 2 Garlic Clove, ½ Small Shallot, ½ Jalapeno Pepper (optional), 3 TBSP Sour Cream, 1 Small Roma Tomato (chopped), Salt & Pepper

INSTRUCTIONS:
Slice and remove the avocado flesh; dice and add to the bowl. Using the zester or hand held grater, grate the garlic cloves, shallot, and jalapeno over the avocado. Slice the lime in half and using the citrus squeezer, squeeze of the avocado. Mix together, mashing the avocado into a paste. Combine with the minced cilantro, diced tomatoes, and sour cream. Season with salt & pepper to your taste.

CHICKEN QUESADILLAS
UTENSILS: Large Skillet, Master Kut w/ #1 Cone
INGREDIENTS: 3 Large Chicken Breasts, 8 small white corn tortillas, 3-4 cups Shredded Pepper Jack Cheese, Butter, Darn Good Seasoning
INSTRUCTIONS:
Heat the skillet on medium heat. Season the chicken on both sides with Darn Good. When the skillet is heated, add the chicken and cook covered, whistle open. When the whistle sounds, flip the chicken and recover. Reduce the temperature to low and cook for 8-10 more minutes or until the chicken is cooked through. Dice the chicken and set aside. Remove the juices from the pan and return the heat to medium.
Lightly butter one side of two tortillas and place in the skillet. Add approximately ½ Cup of cheese to each tortilla and 1/6 of the chicken to one side. Allow to cook until crisp and then fold over. Repeat until 8 small quesadillas are made.

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