What to do with left over BBQ Chicken?? I have an idea!!

BBQ Chicken Quesadillas! This was so simple and easy to make, makes me wish I always had shredded meat on hand. This would be a great appetizer or a game day snack. Enjoy!!



BBQ Chicken Quesadillas


2 Tablespoons melted butter (don't skip this, it makes the tortillas crispy!!)
6 flour tortillas
shredded cheddar cheese (or whatever cheese you like)
diced onion
leftover slow cooker barbecue chicken or your own bbq chicken
BBQ Sauce or Ranch Dressing for dipping.. I like the Ranch!


Brush one side of the tortilla with melted butter. Place butter side down in frying pan. Sprinkle the entire tortilla with a light layer of cheddar cheese and sprinkle on some onion. Cook over medium heat until under side is browned and crisp and cheese is melted. Top half the tortilla with warmed bbq chicken and fold tortilla in half, then cut in half so you have two triangles.

I'm baaack - Comfort food for fall days

Wow, I've been lazy! It would be silly to say that I haven't had the time to post new recipes I've tried in the past few months. I've just been straight up lazy! I'm going to try to make some postings this week of new things I made... you'll just have to give me a few days to remember what was worth making again :)

So it seems that fall is here in full swing and I'm happy to say my oven can be used again! However I think chili is better the longer it simmers, so here is another crock pot recipe.

This chili recipe is a little different from what I normally make. It uses canned pumpkin, which replaces the high sugar content from tomato paste yet it has the same consistency. You really can't taste the pumpkin but it does help to thicken up the dish. I found the recipe online but I did make a couple changes. I added an extra can of beans (pinto) and a 28 oz can of diced tomatoes. Overall, its a very healthy chili but you might want to mess with the seasoning options. I found myself adding more garlic, chili powder and cumin -- but I like my chili with a kick. The recipe below has the recommended seasoning measurements from Better Homes & Gardens.

Black Bean & Pumpkin Chili

Ingredients

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 can pinto beans, rinsed and drained
2-1/2 cups cubed cooked turkey ( I used ground turkey instead)
1 can (15 ounces) solid-pack pumpkin
1 can (28 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

Directions

In a large skillet, saute the ground turkey, onion, yellow pepper and garlic in oil until tender. Transfer to slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 4-5 hours or until heated through.