Chicken and cheese quesadilla

Some time I'll have to try real Mexican food, but I do like Americanized Mexican food. Here is my recipe for chicken and cheese quesadillas. I tried to make my own taco seasoning out of the spices I have at home, but there are packets of taco seasoning in the supermarket that would be more convenient to use.

Seasoned chicken:

4 Tablespoons Taco Seasoning
1/2 cup water
juice of half a lemon
2 large chicken breasts

1. I think this is what I used in the taco seasoning: salt, pepper, chili powder, garlic powder, onion powder, and cumin. Otherwise, use a premixed packet.

2. Heat a pan with some oil on medium-high heat. Pat the chicken breasts dry with a paper towel. Fry the chicken, cooking both sides until the outside is browned.

3. Add the seasoning, water, and lemon juice. Reduce the heat to low and cover the pan. Cook for about 10 minutes, then flip the breasts over, and cook for about another 10 minutes.

4. Take out one piece of chicken at a time, and place on a cutting board or a bowl or a plate. Use two forks to shred the chicken. When you are done, add all of the shredded chicken back into the pan. Let the sauce simmer until it is thickened.


5. Then make your quesadilla! My method is to heat one tortilla on a pan on medium heat. When the tortilla is warm I flip it over. I add the chicken on one half and the cheese on the other, then fold the tortilla in half with a spatula. Then I press down on the quesadilla with the spatula. When one side starts getting brown, I flip if over. Then I use the spatula to cut the quesadilla into halves or quarters.

Easy Stovetop Mac and Cheese

I had a block of cheese in my fridge for a while, but I was waiting for my sisters to come home. Otherwise, I would not have been able to eat all of the mac and cheese by myself. This recipe is super easy--you cook it all on the stove and took about 15 minutes to make. From foodnetwork.com

1/2 pound pasta
4 tablespoons butter (I didn't add the butter but it turned out okay)
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
black pepper to taste
3/4 teaspoon dry mustard
10 ounces shredded cheddar cheese

1. Boil and cook your pasta. Drain the pasta, then put it back in the pot. Add the butter, and stir around until melted.

2. While the water is heating and the pasta is boiling, whisk the eggs, evaporated milk, hot sauce, salt, pepper, and mustard.




3. Shred your cheese if it wasn't already shredded.


4. After you've drained the pasta and added the butter, pour the milk mixture into the pasta. Stir for about a minute over low heat.


5. Add your cheese and continue to stir until it's all creamy.




I love cheese!