SAN FRANCISCO RECIPE RECIPES
CHICKEN QUESADILLAS RECIPE: HOW TO MAKE IT
Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of each tortilla with butter; place tortillas buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of each tortilla over filling and cheese. Bake at 375° until tortillas are crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, FatContent 26g fat (13g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 901mg sodium, CarbohydrateContent 27g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 31g protein.
RECIPE: BASIC SOURDOUGH BREAD - CULTURES FOR HEALTH
Provided by admin
Prep Time 30 minutes
Cook Time 30 minutes
Number Of Ingredients 16
Steps:
- Mix sourdough starter, flour, and salt together. Use enough water to make bread dough. (A moist dough is preferable to a dry dough.)
- Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through.
- Shape the dough into a loaf. Place in a pan or proofing basket, or on a board. Rub a little oil on the top surface of the dough and cover lightly with a towel or plastic wrap. Allow the dough to rise for 4-24 hours. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
- Slice an X shape in the top of the loaf with a very sharp knife or razor blade.
- Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.
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