I did change a couple things about the recipe. One, I left out the jalapenos. I'm not sure how 14-month-old boys respond to those and I did not feel like finding out. Two, I grilled up about one pound of chicken breast and after I put the recipe mix on the tortillas I placed strips of grilled chicken on top of the mix before layering another tortilla over the top. That brings me to change three, instead of folding the tortillas in half, I put approximately 3/4 cup of the mix on a flat tortilla, layered the chicken on top of that and then placed another tortilla on top and proceeded to cook according to the instructions.
Okay, so mine aren't as pretty as the stock photo, but they sure were tasty! The stuff on the side of the plate is salsa mixed with sour cream, my fav! And, the following photo shows the action around me while these quesadillas were a work in progress...
I tried to fight it... Matthew won.
Runner up, Slow Cooker Pizza Joes. We had friends of ours over for supper on Wednesday evening. Our babies are 15 days apart, and we hadn't seen them since our two little ones just laid on the floor with the little "gyms" that hang over their heads. They were in seventh heaven playing together while the four of us caught up on life and ate these yummy sandwiches. I didn't take a photo, this dish is not exactly "pretty" in the slowcooker! But, oh so yummy. And, we threw in some sweet potato fries on the side. Erin made an awesome carrot cake that used whole wheat flour and honey as the sweetner. If you can feel healthy while eating a to-die-for cake... this was the one! I'll try to get the recipe and post later!
I found both of the recipes for the quesadillas and pizza joes via the Housewife Hacks blog. This blogger posted these recipes weeks ago, but they just finally made their rotation on the monthly menu this last week. They are likely to be eaten again in a couple of weeks!
Other items on the menu this week were some plain old pasta and meat sauce and chicken enchiladas. The chicken enchiladas were the Campbell's Soup recipe. My mom made these a lot when we were growing up and they are amazing!
Ingredients
1 can Cream of Chicken or Cream of Celery Soup
1/2 cup sour cream
2 tbsp. margarine or butter
1/2 cup chopped onion
1 tsp. chili powder
2 cups diced cooked chicken
1 can chopped green chillies
8 flour tortillas (7 inch)
1 cup shredded Monterey Jack or Cheddar cheese
Fresh parsley for garnish (optional)
1. Preheat oven to 375. In small bowl, stir together soup and sour cream until smooth; set aside.
2. In 2-quart saucepan over medium heat, in hot margarine, cook onion and chili powder until onion is tender, stirring often. Stir in chicken, chilies, and 2 tablespoons of soup mixture. Remove from heat.
3. To make enchiladas: Along center of each tortilla, spread about 1/4 cup of chicken mixture; fold sides over filling and place seam-side down in greased 12 x 8 inch baking dish.
4. Spread remaining soup mixture over enchiladas. Cover with foil; bake 15 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese melts. Garnish with parsley if desired.
Because we are so exciting around here on Friday nights, and because we are just a little bit obsessed with Financial Peace University, we will be eating leftovers of all these yummy meals tonight!
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