Posts Tagged ‘Chicken’

Fried Green Chile Chicken Tacos

In Cooking, Uncategorized on August 11, 2011 at 9:11 pm

These are really like quesadillas, overstuffed and fried, unlike you would normally eat a flour tortilla taco (“soft taco”). It’s cheesy, buttery, roasted goodness and you should try it. Of course this could be made like traditional quesadillas and you could skip the frying part, but you would be missing out! Another thing I really love about this recipe – it is all done in the same cast iron skillet. Less dishes make me a happy cook!

Fried Green Chile Chicken Tacos


  • 2 Tablespoons Canola Oil
  • 2 Large Bell Peppers, Cut Into Strips
  • 1 Medium Onion, Cut Into Strips
  • 8 Flour Tortillas (small Size)
  • 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
  • 2 -3 Tbsp Taco Seasoning (or one packet)
  • Salt & Pepper, To Taste
  • 2 cans (4 Ounce) Diced Green Chilies
  • 1-1/2 cup Finely Grated Cheese (Colby Jack)
  • Butter, for frying tacos/quesadillas
  • Sour Cream, for serving
  • Limes, for serving

Directions: Prepare your chicken and vegetables (cut into small chunks, instead of strips if you are doing quesadillas). Heat skillet over high heat and add canola oil. Cook peppers and onions over high heat until they start to get brown/black. Remove from skillet and set aside.

Season diced chicken with taco mix and salt or pepper if needed.  Add additional oil to the skillet if needed. Add the chicken and cook for a couple of minutes, stirring while browning. Dump in the canned green chilies. Stir and cook until chicken is totally done inside.  Add to the pepper and onion mixture.

Here is shot from my phone – showing how I set the tacos to fry.

Wipe out skillet, heat butter. Fill a tortilla with chicken-pepper mixture, then layer on cheese.  Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. (You may have to hold one side down while frying.) Remove from skillet and serve with sour cream, fresh lime for squeezing… everyday salsa ;). Enjoy the crunchy, cheesy goodness – EO


Chicken Sandwiches with Lemon-Tarragon Mayonnaise

In Cooking, Uncategorized on February 9, 2011 at 8:10 pm

This was lunch today… it was light and delicious.  I think tea sandwiches are perfect for lunch, especially on a work day!   Also this was a great way to use up some roasted chicken I had left over from Monday night dinner.  If you LOVE tarragon, like my husband, then you can use fresh.  The flavor will be much more intense.  If you only like tarragon, or don’t know, then stick to the regular recipe.  It is not overbearing and a pleasing way to be introduced to this herb.

Lemon-Tarragon Mayonnaise:

1/4 cup mayonnaise
1 tsp grated lemon zest
juice of half a small lemon
1 tsp dried tarragon

Chicken Sandwich:

about 3/4 cup of cooked chicken
handful of spring or baby greens
4 slices of white bread, crusts removed
salt and pepper, if desired

Directions: In a small bowl, whisk together mayonnaise ingredients.  Spread the mixture on one side of each slice of bread.  Arrange greens of your choice on two of these slices; then add chicken; salt and pepper if desired (I do not); cover with the remaining dressed bread.  Press firmly and cut each sandwich into quarters (making 4 small finger sandwiches) or however you prefer… it’s your sammy! Cover with a damp tea towel or paper towel until ready to serve.  Yield: 8 tea sandwiches (or 2 full sandwiches… or lunch for one man, lol).

Happy Cooking … or in this case… happy prepping, easy clean up and merry eating!  😀

Quick Fix: Southwest Chicken Chili

In Cooking, Uncategorized on December 7, 2010 at 2:57 am

Sometimes nothing beats a quick easy meal.  Since I had a lot on the docket today I threw together this one pot dinner and some basic ol’ cornbread.

Quick, easy, delicious.

Chili Recipe:

2 Tbsp olive oil

1 cup chopped red onion

1 cup diced bell pepper (about 1)

2 garlic cloves, minced

1 pound boneless, skinless chicken breast, cut into 1/2 inch cubes

1/4 cup fresh cilantro, or 2 Tbsp dried cilantro

1/2 tsp cumin

1 bay leaf

1 cup strong brewed coffee (I saved coffee from the morning brew!!)

2 cans red beans, rinsed and drained (you can use your favorites beans here – black, kidney… we used Bush’s Pinto w/Bacon – great smoky flavor!!!)

1 can diced tomatoes, undrained

3 Tbsp water

1 Tbsp finely ground cornmeal


Heat a Dutch oven over medium heat. Coat pan with olive oil.  Add onion, bell pepper, and garlic; cook 5 minutes or until onion is translucent, stirring frequently.  Add chicken, cook 5 minutes, stirring frequently.  Stir in the next six ingredients (all items except water and cornmeal), bring to a boil.  Cover, reduce heat, and simmer 10 – 15 minutes.

Combine water and cornmeal in a small bowl.  Add to chicken mixture, stirring well.  Simmer, uncovered, 10 -15 minutes.

Like any other kind of chili garnish it with your favorites.  We chose to shred up some jalapeño Havarti we had and then added a little sour cream.  Enjoy!