Easy Chicken-Mushroom Quesadillas

I just tried this out tonight and my mom and I loved them! I didn't have any cumin, however, so I can imagine adding it would make it even better.

Difficulty: Easy
Prep Time: 12
Cook Time: 16
Yield: 4 servings

1 tablespoon olive oil

1 large onion, chopped (about 2 cups)

8 ounces white button mushrooms (about 3 cups)

3 cloves garlic, minced

2 cups cooked chopped skinless, boneless chicken breast

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

2 cups baby spinach leaves, sliced into ribbons

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

4 (10-inch) flour tortillas

1 cup shredded Mexican or Cheddar cheese

Topping:

1/2 cup salsa

1/4 sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/4 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in a pan and cook a few minutes. Using a large spatula, flip the quesadilla and cook a few more minutes (just like grill cheese sandwiches :)

Spicy beef wraps with peanut sauce

Well, I never really took measurements when making this recipe.  I'll attempt to guess the amount, but you might need to make some adjustments.  If I can get it right this is AMAZING :)

Serves 6 to 8.

Difficulty: Moderate.

Prep: 20 minutes

Cook: 20 minutes

Spicy Beef

1.5 lbs ground beef, ground turkey will give this a different flavor.

1/4 c. Soy sauce

1 t. Fish sauce

2 T. Worchestire sauce

1/2 t. Sesame oil

1/2 can Beef stock

To taste, we like 1 T. Sriracha HOT Chili Sauce, clear with green cap

3 good size cloves Minced garlic

Sprinkle Red pepper flakes

1/4 t. Chili powder

 1/4 t. Ground ginger

Brown beef in large pan.  Add all ingredients and simmer until thickened.  Like I said, I never took measurements so keep tasting until it reaches the flavor and spice you like.  I think this is pretty close to the measurements I used.

Peanut Sauce

2 T. olive oil

1 med. onion finely chopped

1/4 c. finely chopped red pepper

1/2 c. chunky peanut butter

1/4 c. (or less if you don't like spicy) Sriracha HOT chili sauce

1/2t. cayenne pepper

1 c. water

1 clove minced garlic

pinch cumin

squeeze lime

Heat olive oil in over medium heat in pan.  Add chopped onion and red pepper.  Cook until translucent. Add garlic and cook for 30 seconds. Reduce heat and stir in peanut butter, cook until melted.  Gradually stir in water until it peanut butter thins, don't use all the water yet.  Add in the rest of the ingredients, stir to incorporate.  Keep adding water as the sauce thickens.  You might need more peanut butter depending on how spicy you want this to be.  Add more peanut butter and water as needed.

Serves in flour tortilla, with chopped cucumber (helps with the heat), lettuce, fresh basil & mint leaves.

Cheesy Chicken Burritos

Cheesy Chicken Burritos
This recipe is so delicious! It makes ALOT (double batch) so it is great for hospitality. If it is just for your family just cut the recipe in half. Or you could make them and freeze them for another night! This is one of my favorite recipes. YUM!
Ingredients:
8 cups cooked, cut up chicken
2 16 oz. packages of colby-jack shredded cheese
20-24 flour tortillas
2 4 oz. cans of green chilies
8 T. diced onion
salt to taste
16 oz. sour cream
4 cans cream of chicken soup
1 1/2 cups milk
Directions:
Preheat oven to 350* F
Combine chicken, 16 oz. cheese, green chilies, onion, salt, sour cream and two cans of soup.
Warm tortillas and fill with 1/3 - 1/2 cup of mixture, roll and place seam side down in 9x13 pan. (the whole recipe will require 2 pans)
Mix remaining 2 cans of soup with milk and pour over roll ups. (If you feel you need more soup mixture, you can add another can with 3/4 cup milk)
Bake covered for 30 minutes. Remove cover and sprinkle with remaining cheese. Return to oven for 10 minutes or until cheese is melted.
These freeze well. To do so just freeze roll ups and then add soup topping and cheese topping when ready to eat.

Chicken Enchiladas

Chicken Enchiladas
You can layer this instead of rolling it, similar to the burrito casserole below.
20 large gluten-free tortillas (I bake about 8 enchiladas and freeze the rest)
chicken mixture:
breast meat from one roasted chicken, or two large chicken breasts
1 large onion
4 c spinach, chopped
Yogurt mixture:
32 oz whole milk plain yogurt (or use sour cream)
2 c salsa (your heat preference)
dash pepper
dash salt
1 1/2 tsp chili powder (more or less, to taste)
20 + oz shredded cheddar or Monterey Jack
Tomato Sauce Topping:
8 oz tomato sauce
8 oz salsa
1 1/2 tsp chili powder
dash salt
Spread the chicken mixture (make sure you divide it up into about 20 portions) on the tortillas; spoon some yogurt sauce over the chicken; sprinkle on some cheese (or you can cut the cheese into 1 oz slices and lay it on top); roll up and put in baking dish; pour sauce over top and sprinkle on more cheese. Bake at 375 degrees for 30 minutes
You can also freeze these individually (without sauce on top) on a cookie sheet. Then wrap them individually and put in a freezer bag. Thaw, top and bake.