Delicious!!

I have been on quite the Mexican food kick lately. I have really been craving chips and salsa but I will satisfy that craving another night. Tonight it was rice and quesadillas.

What an awesome dinner this was! I will definitely be making both of these recipes again. Everything was so quick and easy to make. It was perfect for a late dinner like we had this evening.


Chicken Quesadillas
(Source: Amber's Delectable Delights )

4 large flour tortillas (burrito size)
4 boneless skinless chicken breasts, marinated, cooked and sliced 1/4" thick
1/2 to 3/4 cup shredded monterey-jack cheese
1/2 to 3/4 cup shredded white cheddar cheese

-Preheat grill pan to medium heat
-Lay one tortilla out flat and place an thin even layer cheese on one half of the tortilla. Arrange 1 sliced chicken breast on top of the cheese and then place desired amount of cheese on top of the chicken and fold in half. Repeat with remaining tortillas.
- Spray grill pan with oil and place 2 quesadillas at a time on there. Pressing down to ensure even cooking. Cook for about 2-3 minutes then spray top with oil and flip over to cook for another 2-3 minutes or until cheese is melted.

Chipotle's Chicken Marinade
(Source: PoliticsChick)

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side of chicken.
Recipe will make four burritos



Mexican Rice II
(Source: Allrecipes.com)

Ingredients:
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions:
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

My modifications:
*Omitted onion but added onion powder
*Added some chili powder to give it a kick