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Ancho Chicken and Kale Quesadillas

I was watching Watch What Happens Live the other night and Rachel Ray was on. She said that a really cheap and easy way to have a holiday party would be to have a nacho bar. Now I got to thinking, nachos (are one of my favorite foods) but I prefer them with melted cheese rather than a cheese sauce. And making a nacho bar with melted cheese would be difficult (these are the things that I think about when I am running). Then I started thinking about omelet bars, and it hit me! Quesadilla bar! Way yummier and you could use a omelet bar set up to make the quesadillas! Mom and Dad I hope you are paying attention, there WILL be a quesadilla bar at my hypothetical wedding.

Anyway I got home from my run and was absolutely starving, so I threw together this quesadilla and let me tell you it was amazing. I felt healthy because I used my handy-dandy grill pan to grill my chicken and put kale inside the quesadilla. Is it just me or does adding just a little bit of kale to something automatically make you feel like your eating something that is good for you?

Enjoy!

xx

L

Ancho Chile Chicken and Kale Quesadillas 

  • 2 Corn Tortillas (or flour if gluten full is the way you roll)
  • 1 boneless skinless chicken breast 
  • 1/4 tsp ancho chile powder
  • 1/4 tsp garlic powder
  • 1 good dash of oregano
  • pinch of salt
  • pinch of pepper
  • 1 cup of baby kale
  • 1 clove of garlic diced
  • pinch of red pepper flakes
  • 1/2 cup Mexican cheese blend 
  • 2 tbs olive oil

For Avocado Crema

  • 1 avocado
  • 1/4 c sour cream 
  • 1 tsp lime juice
  • pinch of salt and pepper

In a small bowl drizzle chicken breast with one tbs of olive oil, ancho chile powder, garlic powder, salt, pepper, and oregano. Set aside, so all the flavors can get to know one another. 

In a sauté pan over medium heat, sauté the garlic and red pepper flakes in one tbs of olive oil. Once the garlic is fragrant and begins to cook add the kale. Sauté until soft (it will shrink down a lot), about 5 minutes. Set aside.

Put a grill or sauté pan over medium heat. Once hot, cook the chicken about 4 minutes per side. You want to get a nice sear on the outside to keep all the juices in. Set aside to rest. After it has rested for 5 -10 minutes dice. 

Heat a cast iron skillet to medium low heat, place one of the tortillas in the pan, sprinkle with half of the cheese, kale, and diced chicken. Sprinkle with the other half of the cheese and top with the other tortilla. 

After about five minutes (or when you see the cheese on the bottom getting nice and melty) flip your quesadilla and brown the other side. About 4 more minutes. 

In a food processor combine the avocado, sour cream, salt, pepper, and lime juice. Pulse until well incorporated. 

Cut your quesadilla and serve with avocado crema. enjoy! 

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