Buffalo Chicken Quesadillas and Spanish RIce

Buffalo Chicken Quesadillas


INGREDIENTS:

• 4 flour tortillas (2 oz each)
• 2 boneless chicken breasts
• 3/4 cup Frank's hot sauce
• 1/4 teaspoon cayenne pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp white cheddar cheese
• vegetable oil
• blue cheese dip

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. Pat chicken dry and place in a glass baking dish.  Coat with 1/2 cup Frank's hot sauce and 1/4 teaspoon cayenne pepper.  Bake for 20-25 minutes.  When done, cover the dish with foil and allow chicken to rest for at least 10 minutes.  
3. Cut the chicken into 1/2 inch cubes, and add chicken and 1/4 cup Frank's hot sauce to a small bowl.  Stir together.
4. In a skillet over medium heat, heat a tablespoon of oil.  Add 1 flour tortilla and place 1/4 of the chicken on 1 half of the tortilla.  Place 1/4 cup Monterey and 1/4 cup white cheddar to the other half of the tortilla.  After 2-3 minutes, fold the cheese side over the chicken side.  Cook for another 2 minutes.  Carefully flip the chicken side over so that the cheese side is bottom-down.  Heat for another 1-2 minutes.  Place on a plate lined with paper towels to absorb excess oil.  
5. Repeat step 4 with remaining tortillas.  Cut tortillas into thirds before serving.  Serve with diced tomatoes, shredded lettuce, sour cream, blue cheese dip, salsa, etc.

Spanish Rice
Original recipe found here
makes 4-6 servings


INGREDIENTS:

• 2 cups medium or long-grained rice
• 2 tablespoons olive oil
• 1 white onion, finely diced
• 1 garlic clove, minced
• 1 heaping tablespoon tomato paste 
• pinch of oregano
• 1 teaspoon salt
• 3 cups chicken or vegetable stock*

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

DIRECTIONS:

1. In a large skillet, brown rice in olive oil at medium/high heat.  Add onion and garlic.  Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan, bring stock to a simmer.  Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer.  Cover.  Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package.  Turn off heat and let sit for 5 minutes.  Keep warm in an oven-safe dish at 225 degrees F.

-Alyssa