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Chicken Fajita Quesadillas

Chicken Quesadillas (2)

My Chicken Fajita Quesadillas are a combination of two delicious Tex-Mex favorites. I love Fajitas, and Quesadillas so why not combine the two. I’m also going to be doing the quesadillas two ways, one, using a grill-press and two, without the grill-press.

Rice also is one of my favorite side dishes and goes really well with this dish. I’m taking a little help from the grocery store on this one, I’m using a quick-cooking Basmati rice along with a few other bold and flavorful ingredients that will make my Tex-Mex Rice super delicious.

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Fajita Spice Blend

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Chicken Broth

Green Onions

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Frezno Chili

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Guacamole (13)

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Cast Iron Grill Press

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Prep Time: 10 minutes, (prep can be done while the chicken is poaching)
Cook Time: 45 to 50 minutes
Total Time: 1 hour
Yields: 6 Quesadillas
Equipment: 1 (12-inch) sauté pan, cast iron grill press, 1 (4-quart) saucepan with lid, plastic cutting board, 2 bowls, large mixing bowl, 2 rimmed baking sheet pans

Ingredients For Fajita Spice Blend:
1 tablespoon cornstarch
1 teaspoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon granulated sugar

Directions For Fajita Spice Blend:
In a mixing bowl combine all the ingredients together. Store in an air-tight container in a cool dry place.

Note: If you prefer the tortillas just warmed up and not pressed, you can warm the tortillas up in the microwave. On a microwave-safe plate, wrap up 2 tortillas in a couple of sheets of damp paper towels. Heat anywhere between 30 to 60 seconds.

Ingredients For Poached Chicken:
4 boneless skinless chicken breasts
1-quart unsalted chicken broth
1 tablespoon of Kosher salt
1 teaspoon fresh ground black pepper
2 garlic cloves, smashed
2 sprigs of fresh thyme

Ingredients For Chicken Quesadillas:
2 tablespoons of Canola oil
4 boneless skinless chicken breasts, cooked and shredded (if making vegetarian, substitute mushrooms)
1 large onion, sliced into thin half-moons
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
2 cloves of garlic, minced
1 Fresno chili, seeded and minced
4 green onions, sliced thin (reserve green tops for garnish and sliced thinly on the bias)
1/4 cup of Fajita Seasoning blend
1 lime, juiced
1/2 cup of chicken broth, unsalted (if making vegetarian, substitute water or vegetable broth)
1/4 cup of fresh Pico de Gallo, medium (reserve more for garnish)
2 (8-ounce) packages of shredded Mexican cheese (substitute grated Monterey Jack and/or Queso Freso)
1 bunch of fresh cilantro, finely chopped, (reserve some for garnish and 2 tablespoons for the Mexican-style rice)
lime wedges for garnish, optional
1 (20-ounce) package of 10″ large flour tortillas, (8-count)
Non-stick cooking spray

Ingredients For Mexican-Style Rice:
3 cups of cooked Basmati rice, (Success, Boil-in-Bag)
1 (14.5-ounce) can of fire-roasted tomatoes, drained
1 (10-ounce) can of Steam Crisp Southwest-Style corn, drained and rinsed
2 tablespoons of Pico de Gallo
2 limes, zested
2 tablespoons fresh lime juice, (1 juicy lime)
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
2 tablespoons of cilantro, chopped
Green onion tops for garnish

Directions For Poaching Chicken:
Place the chicken in a single layer, thyme, smashed garlic, Kosher salt, and fresh ground black pepper into the saucepot. Pour 1-quart of unsalted chicken broth to cover the chicken by an inch. Turn the heat to medium-high, bring to a boil. You’ll see some white scummy foam collecting on the surface as the water comes to a boil.  Reduce to a simmer, cover, cook. As soon as the water comes to a boil, reduce the heat to low, cover and let the chicken simmer. Begin checking the chicken after 8 minutes. It’s done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165-degrees F. Chicken will typically finish cooking in 10 to 15 minutes depending on the thickness of the meat.

While the chicken is poaching, cook the rice 8 to 10 minutes then drain really well. Slice onions into half-moon slivers, julienne the peppers, mince the garlic, seed and mince the Fresno chili, and slice the green onions reserving the tops.

In a large mixing bowl add the cooked Basmati rice, drained corn medley (Southwest-style), drained fire-roasted tomatoes, Pico de Gallo, green onion tops, Kosher salt, fresh ground black pepper, chopped cilantro, and lime juice. Mix to combine.

Remove the chicken from the poaching liquid to a plate discarding the poaching liquid. On a plastic cutting board, using two forks, shred all the chicken and transfer to a large plate.

Directions For Quesadillas:
In a large sauté pan heat the Canola oil over medium-high heat. Add the onions, bell peppers, and minced chili to the pan. Sauté for 2 minutes just until hot. Next, add the sliced green onion (the white parts) and minced garlic cook for 1 minute more.

Add the cooked shredded chicken into the pan, the fajita seasoning blend, and unsalted chicken broth, stir to combine. Turn the heat to medium, add the Pico de Gallo and fresh lime juice, simmer and stir for another 5 to 7 minutes. Transfer the fajita filling into two bowls, equally divided. Each bowl of fajita filling will make 4 quesadillas.

Note: If you don’t want to make all eight at one time, transfer the fajita filling in an airtight container and store in the frig up to 3 days.

Preheat oven to 200-degrees F.

Spray one side of a tortilla with non-stick cooking spray. Place the tortilla, sprayed side down into the same sauté pan set on medium-low heat, sprinkle an even layer of the shredded cheese onto the whole tortilla then top half of the tortilla with the cooked chicken fajita mixture. Fold the other half of the tortilla over placing the grill press on top. Cook, flipping once, until golden, 2 to 3 minutes per side. Repeat the process using all the remaining fajita filling.

Note: Place the finished quesadillas, on a sheet pan, in the oven to keep warm while you’re making the remaining ones.

Slice the Chicken Fajita Quesadillas into wedges. Top with shredded cheese, Pico de Gallo, and finely chopped cilantro. Serve with a side of the Mexican-style rice and garnish with some cilantro and lime wedges.

For Vegetarian Quesadillas: Follow the recipe leaving out the chicken substituting mushrooms or Tofu. The only other change would be to substitute water or vegetable broth for the chicken broth.

Tex-Mex Rice

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Breakfast Casserole

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This is one of my “go-to” breakfast recipes. It’s everything you want for breakfast all in one dish. I call it my Breakfast Casserole.

If you’ve learned anything about me you know I love all kinds of fresh salsas like Pico de Gallo.

So what you have, with this dish, are layers of the food you love to eat for breakfast topped Pico de Gallo. I ask you, what could be better?

First, I’m taking a little help from the grocery store so I can make this wonderful Breakfast Casserole as quickly as possible.

The scrambled eggs are mixed with half-and-half for richness and chives for a mild onion flavor. finally topped with Goat cheese for a little tang.


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Prep time: 15 minutes (includes prepping the vegetables and making Pico de Gallo)
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (9 x 11) baking dish, 1 (12-inch) non-stick sautè pan, 1 (9-inch) cast-iron skillet, 1 large mixing bowl, whisk

1 package of Simply Potatoes shredded hashbrowns (available in the refrigerated section)
4 tablespoons of unsalted butter, plus 1 tablespoon for sautèing the pepper and onions, reserve the rest for the hashbrowns
1 red bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
1 package of frozen Banquet original breakfast sausage links, sliced 1/2-inch thick (substitute turkey)
1 (4-ounce) package of Goat cheese, crumbled
2 tablespoons of chives, minced
1/4 cup of half-and-half (substitute whole milk or heavy cream)
1 dozen large eggs scrambled (link for my Perfect Scrambled Eggs recipe is below)
1 1/2 tablespoons of Kosher salt (1/2 a tablespoon for the hash browns)
2 teaspoons of freshly ground black pepper (1 teaspoon of black pepper for the hash browns)
4 cups of Pico de Gallo (link for my recipe is below)

Spray the 9 x 11 baking dish with a non-stick cooking spray.

Start with prepping all the vegetables, and making the Pico de Gallo. Place the Pico in the refrigerator to chill.

To start, in a cast-iron skillet on medium heat, melt unsalted butter. Add diced onions, diced red and yellow bell peppers, sautè until soft, tender, and golden brown, around 15 minutes. Next, add the remaining butter, allow to melt, then add the shredded hashbrowns. Stir the peppers, onion, and potatoes together allowing the butter to coat all the ingredients really well, season with Kosher salt and freshly ground black pepper.

Adjust the heat to medium-high. Using a spatula, press to potatoes into an even layer. Cook until a light golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side,  for another 2 minutes. Remove from the heat.

Transfer the hashbrown mixture into the greased 9 x 11 baking dish for the bottom layer.

In the same pan, on medium-high heat, add the sliced breakfast links. Cook for 3 to 5 minutes until browned on all sides. Add the cooked breakfast sausage as the next layer over the of the hashbrown mixture. Spread evenly over the potatoes.

In a large bowl whisk together the eggs, half and half, Kosher salt, and freshly cracked black pepper together. Whisk for at least 5 minutes, allowing as much air as possible to be incorporated into the eggs. You want to see foam bubbles forming at the top of the egg mixture.

Using a large 12-inch non-stick sautèpan, over medium-low heat add the egg mixture to the pan. As the eggs begin to set, gently pull the eggs across the pan, using a rubber spatula, forming large soft curds, continue cooking-pulling, lifting and folding the eggs, until thickened and no visible liquid egg remains. Do Not rush this process, times may vary slightly, approx.10 minutes.

Add the scrambled eggs with chives over the top of the sausage. Spread the scrambled eggs out evenly to cover. Top the eggs with crumbles of softened Goat cheese.

Finally, spoon on the Pico de Gallo for that burst of color and flavor. There you have it my Breakfast Casserole.

Pico de Gallo-Two Ways

The Perfect Scrambled Eggs

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Sausage And Zucchini Hash

Italian Sausage And Zucchini Hash

Sausage And Zucchini Hash is a great way to use up any vegetables you may have lying around in the refrigerator.



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Flat Leaf Italian Parsley



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Olive Oil

Dried Oregano

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Prep Time: 10 minutes (prep the vegetables while the sausage is poaching)
Cook Time: 50 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, 1 (10-inch) non-stick sauté pan, chef’s knife, grill-press, indoor grill pan, 1 (6-quart) saucepan

1 pound (5 links) of sweet Italian sausage
1 1/2 cups of chicken stock (or broth), unsalted
2 1/2 cups of store-bought Simply Potatoes, diced potatoes
2 tablespoons of olive oil
2 tablespoons of butter, unsalted
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
2 tablespoons of dried oregano
1 onion, diced
2 tablespoons of tomato paste
2 garlic cloves, thinly sliced
1 Fresno chili, seeded and minced
1 orange bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cups of zucchini, sliced into half-moons and quartered
1 1/4 cups of frozen corn, thawed
2 tablespoons of Italian flat-leaf parsley, chopped fine for garnish
Fried eggs for the top, optional

Directions For the Sausage:
In a large saucepan with a tight-fitting lid, add 1 1/2 cups of chicken stock. Using a fork, prick all the sausage links on both sides (3 sets on each side) for faster cooking.  Turn the heat to medium-high, place add the links to the saucepan, and cover. Bring the stock up to a boil, reduce the heat and simmer poaching for about 10 minutes, turning them, once, halfway through the process. Transfer the sausage links onto a plate lined with a paper towel to absorb any excess liquid.

In the meantime, prep all the vegetables for the hash. Transfer the prepared vegetables to a large platter. Set aside.

Preheat an indoor grill pan over medium-high heat. Arrange the links placing a grill-press on top. Grill the sausages for 3 to 5 minutes per side. Once the links all have nice grill marks, transfer to a cutting board and slice on the bias.

Before cooking the store-bought diced potatoes, transfer them to a plate lined with a paper towel. Using another paper towel, pat the potatoes dry to absorb any moisture.

In a non-stick sauté pan over medium heat melt the butter with 1 tablespoon of olive oil. Add the diced potatoes, dried oregano, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper. Stirring occasionally cook for 8 to 10 minutes until potatoes are golden brown and crisp on all sides. Set aside.

In a large sauté pan over medium-high heat add 1 tablespoon of olive oil. Add tomato paste, minced Fresno chili, and diced onions. Stir and cook until onions start to soften, 2 to 3 minutes. Add the diced bell peppers and zucchini, stir to combine. Continue cooking, stirring occasionally, for another 3 to 5 minutes. Add the sliced garlic, stir to combine.

Next, reduce the heat to medium (lower if necessary) add the corn, cooked potatoes, and sliced sausage, stirring occasionally continue to cook for another 10 to 15 minutes until sausage is no longer pink and cooked through.

Serve hot.

There you have it my Sausage And Zucchini Hash.

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