Cooking, Featured, Recipes

Easy Chicken & Cheese Tortilla Bites


After a beautiful sunny day walking around the city, Pike’s Place Market, watching ferries cross the Puget Sound and then a stop at the dog park on our walk home, we brought our poor little exhausted miniature dachshund home.  He was done with the outdoors and ready for a nap.  Now that we live in the city, we walk just about everywhere.  The dog was settled, so we decided to head over a couple blocks to the Buffalo Wild Wings to watch some college ball and have a beer or two.

Image by Amazon.com

Back home again, we weren’t quite ready to set down and eat dinner, yet wanted something to snack on while we continued to take in all the sports.

A simple cheese quesadilla was my first thought.  While what I needed, the cooking creativity hit me.  We were out of flour tortillas (which is what I would normally use) therefore, the corn tortillas would just have to do.  Normally, I would simply use the tortillas and shredded cheese, then call it good.  But, as I mentioned, I was feeling a bit creative.

I pulled a few spices out that I thought would kick it up a notch.  It was still pretty simple and ready to serve quickly.  Obviously a success, because they were gobbled up in no time and seconds were requested.  I was in the cooking mood and more than happy to make more.  However, as Emeril Lagasse would say, “BAM!”  Feeling a bit ambitious, I didn’t just kick it up one notch again, they were kicked up at least 2 or 3.

The quesadillas were still very easy, but made the taste buds come alive!

I only made them with cheese this time, however,  shredded chicken could easily be added for an appetizer or part of the meal.  Below is the recipe I pulled together using spices that popped in my head and were readily available.  It was far from Rocket Science, just a matter of creating.  So use the recipe below as a spring board if you want.  Make it your own by adding your favorite spices or replacing those I have listed.  Then let me know how it turned out in the comments below.  Share how you tweaked it to satisfy your families taste buds.

Really, have at it, you won’t hurt my feelings at all.  I just want to hear about it!

Easy Chicken & Cheese Crisps

  • Servings: 2 - 4
  • Time: 1 hour
  • Difficulty: easy
  • Print

appetizer


Recipe-ingredients]
1 Boneless, Skinless Chicken Breast
4-6 8″ Corn Tortillas (let come to room temperature)
1 cup shredded Kraft Mexican Blend Cheese
Red Pepper to taste
1/2 Tbsp Parsley
1 Tbsp Italian Seasoning (thought adding a different cuisine might be fun)
1 Tsp (approx) Lawry’s Garlic & Parmesean Mix
2 Tbsp Grated Parmesan Cheese
3 Tbsp Olive or Canola Oil
Heinz Sriracha Ketchup (for dipping)
[/recipe-ingredients]

Directions

  1. In a large pan bring water and 1 Tbsp of the Olive Oil to a boil. Place chicken breast in boiling water, continue boiling until chicken is thoroughly cooked. Drain chicken in a colander and let cool. After chicken has cooled, using two forks, shred chicken breast.
  2. Place tortillas on a plate or working surface, sprinkle lightly with Lawry’s Garlic & Parmesan.
  3. Place an adequate amount of shredded chicken on one half of each tortilla round. Layer cheese on top of the chicken.
  4. Sprinkle red pepper on top of the cheese. Repeat with each corn tortilla.
  5. Heat additional oil in a medium skillet.
  6. Gently place one tortilla at a time in oil. Then fold in half. (Corn tortillas are not overly flexible and the heat of the oil as you are folding seems to prevent tortilla from tearing.
  7. Immediately flip tortillas when done. Sprinkle with Parmesan Cheese and Parsley. Flip tortillas and repeat on other side.
  8. Let tortillas slightly brown on each side.(approx. 3-5 min.
  9. Remove tortillas from skillet and place on plate or cutting board. With kitchen scissors, cut each one into 3 triangle pieces. Arrange crisps on a plate and serve with sriracha ketchup.


This “on a whim” recipe does combine spices from a few different dishes and cuisines. However, as mismatched as it sounds, the work very well together to please the palate.
[/recipe-directions]

**The Sriracha ketchup (depending where you live) can be hard to find.  Not every store in our area carries it.  We were introduced to this kind of ketchup a couple years ago by my oldest son.  It is spicy enough to be used as a dipping sauce for this recipe.  We occasionally use it to top our tacos, enchiladas, etc.  While browsing around Amazon, I did a search and the in fact to carry this ketchup.  A little tip if you regularly shop groceries on AmazonFresh or have trouble finding it in a grocery store near you.

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