Tuesday, February 24, 2015

How to make a quick and easy appetizer your whole family will love

March is coming, and any Pampered Chef fan knows what that means... The Pampered Chef Spring/Summer season is about to begin! In addition to the many new products being released, our Season's Best cookbook is also making its debut. As soon as I saw the Veggie Quesadilla cups I just HAD to make them. I tweaked the recipe a little because I'm not vegetarian and I had to fill two very hungry men in their 20's, the food came out amazing and got rave reviews. You know it's a hit when they're gone within seconds, I'm going to teach you how I made them so your family can enjoy these delicious cups of goodness too.

Ingredients:
6 Burrito sized flour tortillas
2 Medium red bell peppers
1 Medium sized jalapeno
3 Green Onions
10 Oz Colby Monterey Jack cheese
1 Avocado, cut in half, skin on and seed removed
6 Pieces of  Chicken tenderloins

Directions:
1. Preheat your oven to 400 degrees F (200 degrees C). Spray your Brownie Pan with nonstick cooking spray (optional, the brownie pan already has an amazing non-stick coating).

2. Stack tortillas in sets of 3 on Cutting Board.
Using the Pizza Cutter, cut off the rounded corners to create a square . Cut into quarters so that you'll have 12 squares total (24 once you cut the other set of 3). Press one square into the corners of each well of the pan. It won't look perfect, its not supposed to. This is the Pampered Chef, not the Perfect Chef.

3. Using the Utility Knife, cut off the tops of the bell peppers; cut lengthwise and remove the seeds and veins. Cut bell pepper, jalapeno, and green onions into small pieces. Add to Manual Food Processor and process until chopped; transfer to Classic Batter Bowl.

4. Cut raw chicken into small cubes and toss into the batter bowl as well, add the rub.

5. Using Microplane Adjustable Coarse Grater, grate cheese. Add half of the cheese and mix well with Small Mix 'N Scraper. (you can get this item free with a $70 purchase until the end of March 2015)

6. Using a heaping Medium Scoop, fill cups with the mixture. Top with remaining cheese.

7. Bake 12-14 minutes or until cheese is melted, chicken cooked, and corners of tortillas are golden brown. Remove pan from oven to Stackable Cooling Rack.

8.Using medium scoop, scrape along the avocado half to create shavings over each tortilla cup. Using Mini Nylon Serving Spatula, loosen cups from sides of pan and serve.




That's it! I hope you enjoy this simple, delicious recipe. Share your pictures and experiences with me, you can contact me at yourathomerestaurant@gmail.com  
My mission is to be able to take the experiences of the restaurant and bring them into your very own home. Why pay more for a meal that you have no idea who cooked it or what's really in there? Spend some time at the grocery store really looking for those fresh ingredients, you'll appreciate your meal more once you know what's in it and how much time you spent selecting the perfect ingredients. Cook together with your kids or spouse for quality bonding time, and then enjoy the fruits of your labor when you sit down at the dinner table.