Out of the oven and ready to eat. This is now one of our favorite recipes.
In the oven.
Emily getting ready to flip her quesadilla.
Using the pizza cutter to slide the quesadilla.
The main dish is ready to go into the oven.
Looking good!Chicken and Spinach Tortilla Bake (we've been calling it mexican lasagna!) From Everyday with Rachael Ray magazine
1 tablespoon extra-virgin olive oil
4 chicken cutlets (about 1 pound) (we cooked chicken breasts on the grill) Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese
4 large flour tortillas, cut into wedges
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound)
2 cups shredded pepper jack cheese
4 chicken cutlets (about 1 pound) (we cooked chicken breasts on the grill) Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese
4 large flour tortillas, cut into wedges
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound)
2 cups shredded pepper jack cheese
Ideas to change this a little:
Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch.
Try monterey jack instead of pepper jack cheese for a mild, less spicy dish.
Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.
Directions:
1. Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat. (Our method: Baked chicken breasts on the gas grill-off the fire- for about 40 minutes. Allow to cool. Pick the meat off the bone.)
2. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.
Quesadilla
This recipe can vary with the ingredients found in your kitchen.
We used:
chicken
remaining salsa verde
pace medium picante sauce
diced 'just ripe' avocado
chopped onion
shredded cheese
Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch.
Try monterey jack instead of pepper jack cheese for a mild, less spicy dish.
Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.
Directions:
1. Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat. (Our method: Baked chicken breasts on the gas grill-off the fire- for about 40 minutes. Allow to cool. Pick the meat off the bone.)
2. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.
Quesadilla
This recipe can vary with the ingredients found in your kitchen.
We used:
chicken
remaining salsa verde
pace medium picante sauce
diced 'just ripe' avocado
chopped onion
shredded cheese
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