TYSON SPICY CHICKEN SANDWICH RECIPES

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CHICKEN QUESADILLAS - SKINNYTASTE



Chicken Quesadillas - Skinnytaste image

These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn't finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.

Provided by Gina

Categories     Appetizer    Dinner    Lunch

Total Time 45 minutes

Yield 4

Number Of Ingredients 13

16 oz skinless chicken breast (fat trimmed)
cumin
oregano
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion (cut into strips)
1 bell pepper (red or green cut into strips)
1 clove garlic (minced)
1 tbsp oil
1-1/3 cup part-skim Mexican blend shredded cheese
1 cup avocado mango salsa
8 low carb whole wheat flour tortillas (La Tortilla Factory)

Steps:

  • Slice chicken breast in half so you have 4 cutlets.
  • Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
  • Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides.
  • Remove from heat and cut chicken into strips, set aside.
  • To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
  • Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
  • Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
  • Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
  • Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

Nutrition Facts : ServingSize 1 quesadilla, Calories 387 kcal, CarbohydrateContent 31.5 g, ProteinContent 37.5 g, FatContent 18.5 g, FiberContent 16.5 g

NOTHING BUNDT CAKE WHITE CHOCOLATE ... - TOP SECRET RECI…



Nothing Bundt Cake White Chocolate ... - Top Secret Reci… image

While sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. But they weren’t done yet. The next step was to decide how to best frost their new Bundt cake. Traditionally, Bundt cakes are glazed by drizzling warm icing over the top, which drips down the sides and dries there. But the pair didn’t want to use glaze. They had a cream cheese icing they thought tasted better than any glaze, but it took some time to figure out how to apply it. They eventually settled on frosting their Bundts with large piped vertical ropes, so the icing looks like it’s dripping down the outside of the cake. To make a Bundt cake that matches the moistness and crumb of the real thing, it’s important to start with the right flour. The cake has more bite to it than one made with only cake flour, but it isn’t as tough as one made with all-purpose flour. That’s why I settled on pastry flour, like the one from Bob’s Red Mill. Pastry flour contains more protein than cake flour, but not as much as all-purpose flour, so it works perfectly here. If you can’t find pastry flour, no need to worry. I’ve got a way for you to hack it by combining cake flour with all-purpose flour in a 2-to-1 ratio. The raspberry puree is made from scratch using frozen raspberries and it’s swirled into the batter before the cake goes into the oven. While the cake cools you can make the cream cheese buttercream icing. Get a 1A tip, which is a wide, circular tip for a pastry bag or gun, to make ropes of icing over the top and down the sides of the cake all the way around, just like the original. Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.

Provided by Todd Wilbur

Total Time 3 hours 0 minutes0S

Prep Time 45 minutes0S

Cook Time 2 hours 15 minutes0S

Number Of Ingredients 3

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