Wednesday, February 3, 2010

Wonderful Wednesday Wrecipes

Before I begin, I just want to thank you all for your nice comments and good thoughts about my friends' daughter, Lisa. They are greatly appreciated, and comforting as well. Having been in the cancer research field, Lisa donated her body to Harvard Medical School, and Tom & Diane & their family are planning a remembrance party in a few months- a grand Irish wake, if you will.

And segueing into parties, then into food, here is something simple for your Superbowl (am I allowed to write that?) party:

Quick Chicken Quesadillas Roll-ups

(Makes 4 servings or appetizers for 8)

  • 1 pkg of 8 flour tortillas- 8" size (the in-between size)
  • 1 large tub of sour cream
  • 1 - 8 oz. package shredded "Taco" cheese
  • 2 cups or so cooked chicken in 1/2" or smaller dice
  • 4 Roma tomatoes, seeded, and chopped 1/2" or smaller dice
  • 4 green onions, upper green ends and roots removed, chopped 1/4" slices

Prepare a 9" x 13" casserole by spraying thoroughly with vegetable spray. Preheat oven to 350 degrees.
On a large, clean counter, lay out all 8 tortillas, side by side. Spread a heaping soupspoon-size dollop of sour cream over each tortilla, spread out to the edge. Next, sprinkle a handful, maybe 3 TBSP or a 1/4 cup, of the cheese over each tortilla; you want to use the entire package and divide evenly between each tortilla. Then evenly divide your other ingredients, sprinkling over each tortilla. Then you want to roll each one up; you don't have to tuck in the ends, but try to push any escapees back in the ends as necessary. Place seam-side down in casserole dish. You can spray tops lightly with more spray, but I kind of like the crispy finish without the spray.
Cover tightly with foil, and bake maybe 18-25 minutes, until cheese is melted and everything is a bit oozy.
Here's where we go interactive:
Typically, I slice these rolls into 1-1/2 inch slices, and serve hot with salsa and/or guacamole and/or additional sour cream as appetizers. Use the heat you prefer, as the basic roll-up is quite mild. Also, I suppose you could pour some enchilada sauce (again, as spicy as you like it), under & over the rolls before baking, topping with additional cheese, and treat them like enchiladas.
These freeze pretty well, but I like them best fresh out of the oven.


I made some for SuperBowl night:

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