Tandoori Chicken Quesadillas

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Tandoori Chicken Quesadillas

Preparation Time
20/mins
Cooking Time
15/mins
Serving
4

PREPARATION

STEP 1

INGREDIENTS

Chicken Tortilla Soup

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Chicken Tortilla Soup

Preparation Time
10/mins
Cooking Time
25/mins
Serving
5

PREPARATION

STEP 1

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 2 jalapenos, finely diced
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • 3 Crescent boneless and skinless chicken
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 (8-inch) flour tortilla, grilled, cut into thin strips
  • 1 avocado, pitted, sliced
  • 1 cup shredded Monterrey cheese

Pineapple Chicken Teriyaki

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Pineapple Chicken Teriyaki

Preparation Time
/mins
Cooking Time
/mins
Serving
2

PREPARATION

STEP 1

Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugars, garlic powder, onion powder, red pepper flakes, ginger and orange zests in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. In a separate bowl, combine water and cornstarch. Stir the water and cornstarch mixture into the sauce and continue cooking until the mixture thickens again. Remove from heat and serve immediately. If mixture is to thick you can thin it with a teaspoon of water or two.

STEP 2

:For the chicken

STEP 3

Sprinkle the chicken pieces with five spice powder. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

STEP 4

Heat vegetable oil in a large saucepan. Add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate, discard excess oil.

STEP 5

:For the Vegetables

STEP 6

Heat oil in wok or large skillet on medium-high heat. Add onions, peppers, broccoli and garlic, stir-fry 4 to 5 minutes.

STEP 7

Add the pineapple and stir-fry 2 minutes more or until heated through.

STEP 8

Layer cooked rice, vegetables then chicken. Garnish with green onion and top with the pineapple teriyaki sauce.

INGREDIENTS

  • :For The Chicken
  • 1 1/2 pounds Crescent boneless, skinless, chicken thighs, cut into 1-inch chunks
  • 1 teaspoon chinese five spice powder
  • 1 cup 2 tablespoons cornstarch, divided
  • 2 large eggs, beaten
  • 1 cup canola oil
  • :For the Vegetables
  • 1 tablespoon canola oil
  • 1 large red pepper, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 cup fresh broccoli florets
  • 1 small onion, chopped
  • 2 cups fresh pineapple chunks (1 inch)
  • 1 cup cooked white or brown rice
  • Pineapple Teriyaki Sauce
  • :Pineapple Teriyaki Sauce Ingredients
  • 3/4 cup pineapple juice
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon lemon juice
  • 4 slices canned pineapple in juice, chopped
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons garlic powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon grated orange zest
  • 1/4 cup water
  • 1/2 teaspoon cornstarch