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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Quesadillas By Jar
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Poultry - Chicken -  Chicken Quesadillas By Jar Post by :Michael_Lev_Ron Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1989

Click below to download : Poultry - Chicken - Chicken Quesadillas By Jar (Format : PDF)

Poultry - Chicken - Chicken Quesadillas By Jar

2 Tortillas, any flavor
shredded cheese, your choice
leftover cooked chicken
1/2 cup refried beans
2 TBSPs chopped onion
2 TBSPs chopped fresh cilantro or green onion
2 TBSPs chopped olives
2 TBSPs chopped canned green chiles
2 TBSPs chopped green or red pepper
sour cream, salsa, chopped onions, quacamole

Heat non stick fry pan on medium. Place 1 tortilla in pan. Top with shredded cheese. Add your choice of other condiments listed above. Sprinkle with additional cheese and add second tortilla. Turn tortillas over and cook until cheese melts. Top with chopped onions, sour cream, salsa and guacamole.
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Poultry - Chicken Ragout Poultry - Chicken Ragout

Poultry - Chicken Ragout
2 Tbsp. canola oil 1 chicken cut up and skinned 1 (1.9 oz) envelope French onion soup mix 1 Tbsp. dried parsley 1 clove garlic, minced 2 C. water 1/4 cup dry sherry or wine 1 Tbsp. Dijon mustard In a large skillet heat oil over medium-high heat. Add skinless chicken; brown well on both sides. Remove chicken and drain liquid from pan. Reduce heat to simmer. Add soup mix, parsley, and garlic. Stir in water, sherry and mustard until blended. Return chicken to pan. Cover and simmer 30 min or until chicken is done and juices run clear.

Poultry - Chicken -  Chicken Quesadillas Poultry - Chicken - Chicken Quesadillas

Poultry - Chicken -  Chicken Quesadillas
1 pound boneless chicken breast, cubed 1 can cheddar cheese soup 1/2 cup Pace thick and chunky salsa 10 flour tortillas Pre-heat to 425. In medium skillet over medium-heat, cook chicken 5 minutes or until no longer pink. Add soup and salsa Heat through, stirring occasionally. Place tortillas on 2 baking sheet. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Fold over and seal edges with water. Bake 5 minutes or until hot. Serve with Spanish Rice.