Articles by B. Coop

Baked Spaghetti Recipe

Baking, Beef, Pasta, Sauces
Posted on 2 Comments on Baked Spaghetti Recipe

I made my Baked Spaghetti recipe on Instagram the other day. My followers went NUTS! Everyday since, I’ve been receiving messages requesting that I share it. Of course, I have to give my brats what they want! Here’s my Baked Spaghetti!

 

My Meat Sauce is the star of this recipe! I worked really hard at creating it. It blends so well with the other components of this dish. And the best part, it only takes 30 mins to develop the flavor!

I don’t eat pork. So, I use turkey Italian sausage. Can’t tell the difference! Cream cheese AND sour cream in SPAGHETTI?!? Absolutely! Give it a chance. It makes the spaghetti EXTRA creamy. And don’t worry. You won’t taste it at all.

I don’t believe in dry spaghetti. Therefore, I made sure that we’ll have enough sauce to covered the noodles adequately. Since, this is a casserole, sometimes the pasta can dry out during the baking process. Not with this recipe!

Don’t forget to top it with the fresh basil!

Look how creamy this dish is! An easy and delicious weeknight meal. Add a salad and some buttery garlic bread and dinner is served!

Happy Cooking,

B. Coop

Baked Spaghetti Recipe (Million Dollar Spaghetti)
Serves 8
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Sauce
  1. 1 lb lean ground beef
  2. 1/2 lb Italian sausage
  3. 1 T olive oil
  4. 1 diced onion
  5. 1 diced bell pepper
  6. 1 T minced garlic
  7. 1 cup Merlot
  8. 28 oz can crushed tomatoes
  9. 2 T tomato paste
  10. 1 T Italian seasoning
  11. 1 T granulated sugar
  12. 1 T onion powder
  13. 1 T garlic powder
  14. 1 tsp fennel seeds
  15. 1 T chopped fresh basil
  16. 2 beef bouillon cubes
  17. Salt and pepper to taste
Spaghetti
  1. 1 lb thin spaghetti (cooked)
  2. 4 oz cream cheese (softened)
  3. 1/2 cup sour cream
  4. 1 tsp Italian seasoning
  5. 1 tsp chopped fresh basil
  6. 1 cup sharp cheddar (shredded)
  7. 1 cup mozzarella (shredded)
Sauce
  1. Heat olive oil in a large pot
  2. Add in the beef and Italian sausage.
  3. Brown and drain off fat
  4. Add the onion and bell pepper
  5. Sauté for 4-5 mins
  6. Add garlic and sauté for 30 secs.
  7. Pour in the wine and stir for 30 secs
  8. Add the remaining ingredients listed for the sauce and stir.
  9. Lower heat to a simmer and allow the sauce to cook for 30 mins uncovered.
  10. Preheat oven to 375 F
  11. In a bowl, mix the cream cheese, sour cream, Italian seasoning and basil together until we’ll combined.
  12. Add the cooked and drained spaghetti to the mixture and stir until spaghetti is coated.
  13. In a 13x9 baking dish, ladle 1/2 cup of the sauce onto the bottom and spread it evenly.
  14. Add the spaghetti pasta on top.
  15. Cover the spaghetti evenly with the cheddar cheese.
  16. Pour over the rest of the sauce.
  17. Sparkle the Mozzarella cheese on top.
  18. Add more fresh basil (optional)
  19. Bake, uncovered, for 25 min.
  20. Allow 5-10 mins to cool before serving.
  21. Enjoy!
Coop Can Cook https://coopcancook.com/

Sweet Potato Casserole Recipe

Desserts, Holiday, Recipes, Side Dishes
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This Sweet Potato Casserole is a new addition to our Thanksgiving spread. We’re always too busy fighting over slices of my Mom’s incredible sweet potato pie to even notice another sweet potato dish. I know you guys want that recipe too. But, it’s not mine to give. HOWEVER, you may want to pay VERY close attention to the filling I use in this recipe. (Hint, hint…)

I like to preserve all of the flavor of the sweet potatoes by baking them instead of boiling. Yes, it takes a little extra time. But, it’s worth it! I also use an electric mixer instead of just mashing the potatoes. That way, I’m able to remove some of those pesky strings.

This topping is my favorite part of the whole dish! I took a survey on Instagram to see if people preferred this casserole topped with marshmallows or not. I was happy when more opted to omit them. I’m not a marshmallow fan. But, you can definitely add them if you’d like. My family would FLIP!
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My longtime Cookies know that I’m not very fond of the word “casserole”. I’m not really sure why. It’s just not a fave of mine. This Sweet Potato Casserole Recipe changes that. It has just the right balance of sweetness. Try it and you’ll never leave it out of your Thanksgiving dinner menu!

Happy Cooking,

B. Coop

Sweet Potato Casserole
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Filling
  1. 2 lbs sweet potatoes (baked)
  2. 2 T salted butter
  3. 1/2 cup granulated sugar*
  4. 2 beaten egg
  5. 1/2 cup heavy cream or evaporated milk
  6. 1 tsp pure vanilla extract
  7. 1 tsp lemon juice
Topping
  1. 3 T salted butter
  2. 1/4 cup all purpose flour
  3. 1/2 cup brown sugar (packed)
  4. 1/2 tsp cinnamon
  5. 1/4 tsp all-spice
  6. 1/2 cup chopped pecans
Filling
  1. Preheat oven to 375 F
  2. Scoop the potatoes out of the skin and into a bowl
  3. Add all remaining filling ingredients into the bowl
  4. Using an electric mixer, mix the ingredients until well combined.
  5. Pour mixture into a 13x9 baking dish
  6. Set aside.
Topping
  1. Add the butter, flour, and brown sugar into a food processor or mixing bowl
  2. Mix well to combine.
  3. Fold in the pecans, cinnamon, and all-spice.
  4. Evenly spread the topping over the prepared sweet potato filling
  5. Bake for 30 mins.
  6. Allow 10 mins to cool
  7. Enjoy!
Notes
  1. *For a sweeter casserole, use 2/3 cup of granulated sugar
Coop Can Cook https://coopcancook.com/

Country Fried Steak Recipe

Beef, Louisiana Favorites, Recipes
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Is it Chicken Fried Steak or Country Fried Steak? I don’t know. It doesn’t really matter. We can just call it GOOD! I’ll be honest, this meal is 50,000 calories. But, boy, is it worth it! 

Any thinly sliced steak is good to use. I prefer cube steak. Cube steak is just tenderized round steak. It’s very inexpensive and works like a charm in this recipe. 

I use as little oil for frying as possible. It doesn’t take a lot. Remember it’s not chicken, it’s beef. We don’t need to deep fry it at all.

SAVE THOSE DRIPPINGS! We can’t have Country Fried Steak without some good ole white gravy! Super simple to make. 

This meal is southern comfort at it’s finest! If you’re really living on the edge, throw some of Momma’s biscuits on the table too!

Happy Cooking,

B. Coop

Country Fried Steak Recipe
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Steak
  1. 2 lbs cube steak
  2. 1 T seasoning salt
  3. 1 cup all purpose flour
  4. 1 T onion powder
  5. 1 tsp garlic powder
  6. 2 tsp Accent*
  7. 2 beaten eggs
  8. 1/4 cup milk
  9. 1/4 cup canola oil
Gravy
  1. 1 T butter
  2. 1/4 all-purpose flour
  3. 1 1/2 cups whole milk
  4. 1 cup chicken stock
  5. salt and pepper to taste
Steaks
  1. Season the steaks with seasoning salt
  2. In a shallow dish, season the flour with the onion and garlic powders
  3. In a separate dish, whisk the eggs and milk together.
  4. Dredge each steak, one by one, into the flour, then the egg mixture, and back into the flour. Shake off the excess flour.
  5. Heat oil in a pan on a medium high setting
  6. Place steaks into the pan and fry for 4-5 mins per side
  7. Place steaks on a wired rack or paper towel to drain; tent with foil to keep warm
  8. Set aside.
Gravy
  1. Add butter to the same pan with the steak drippings.
  2. Once butter has melted, whisk in the flour
  3. Pour in the chicken stock and milk while whisking.
  4. Simmer until gravy thickens.
  5. Salt and pepper to taste.
  6. Serve the gravy over the Country Fried Steaks
  7. Enjoy!
Notes
  1. Tip: Allow the steaks to keep warm in a 200 degrees F oven while you make your gravy.
  2. *or 1/2 tsp salt
Coop Can Cook https://coopcancook.com/

Homemade Chili Recipe

Beef, Recipes, Soups
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I can’t believe I don’t have a homemade Chili recipe in the collection already! Especially when it’s this dang good! With the first slight breeze in this Louisiana air, I instantly thought of a big pot of hearty Chili. Gotta love the throw it all in and simmer recipes!

One of the keys to a great chili recipe is to use lean ground meat. You don’t want greasy chili! I use 93/7. However, 85/15 will be fine as well. 

Quality tomato products is important as well. Use a brand that you love! I use crushed tomatoes and diced. But, if you’re not a big fan of tomatoes, use the petite diced ones. They’ll cook down more into the sauce and won’t be so visible. 

Ancho Chili powder is amazing in this recipe. Regular chili powder is cool. But, there’s a certain added sultriness the ancho stuff provides. Can we call chili sultry?

I don’t think this chili needs rice. But, hey, do what you want. I prefer to sprinkle on some sharp cheddar, ripe avocado slices, and a “dollop of Daisy” (sour cream). Stuff tastes like a big ole hug in a bowl!

Happy Cooking,

B. Coop

Homemade Chili Recipe
Serves 5
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 T olive oil
  2. 2 lbs lean ground beef or turkey
  3. 1 diced onion
  4. 1 diced bell pepper
  5. 1 T diced jalapeño
  6. 1 T minced garlic
  7. 1 (28oz) can of crushed tomatoes
  8. 1 (14.5oz) can of diced tomatoes
  9. 2 T tomato paste
  10. 1-2 (15 oz) cans red kidney beans (drained)
  11. 2 T Worcestershire sauce
  12. 1/3 cup ancho chili powder
  13. 2 tsp brown sugar
  14. 2 T onion powder
  15. 1 T garlic powder
  16. 1 T Italian seasoning
  17. 1 tsp cumin
  18. 1 tsp allspice
  19. 1 1/2 cup water
  20. 2 beef bouillon cubes
  21. Salt and pepper to taste
Instructions
  1. Heat olive oil in a Dutch oven
  2. Add the ground meat and brown; drain fat
  3. Add in onions, bell peppers, and jalapeños.
  4. Sauté veggies until tender
  5. Add in the garlic and stir
  6. Stir all remaining ingredients into the pot.
  7. Bring to a slight boil then reduce heat to a simmer
  8. Cook uncovered for 30 mins
  9. Taste and adjust seasoning as needed.
  10. Serve with your choice of toppings.
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Rice and Gravy Steaks Recipe

Beef, Louisiana Favorites, Recipes
Posted on 2 Comments on Rice and Gravy Steaks Recipe

Sometimes, you just want some simple, good ole Rice and Gravy! The fancy stuff is cute, but there are times when I just want to go back to my childhood taste buds. Parents challenge each other. Both my dad and mom make some delicious gravy steaks! It’s amazing what can be done with a cheap cut of meat and time. 

The market I shop at labels their steaks as “gravy steaks”, But, any inexpensive, thinly sliced steak will do. Eye of round, sirloin tip, shoulder something, get what you see. We can make it work.

Since these steaks aren’t that great in quality, they will need a little extra time to tenderize. So, that’s where the smothering comes in. Crank the heat down, throw a lid on, and let them simmer. After about an hour or so, they’ll be perfectly, fork tender.

I need this gravy to hold its own over that rice. This rice will never suck up my gravy! We want that thick, country gravy! 

Serve it with your choice of veggies and dinner is served!

Rice and Gravy Steaks
Serves 3
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 1 lb gravy steaks ( sirloin tip, eye of round, chuck steaks, etc. will work too)
  2. 1 T Worcestershire sauce
  3. 1/3 cup flour
  4. 1 T cajun seasoning
  5. 1 tsp onion powder
  6. 1 tsp garlic powder
  7. 1/4 cup canola oil
  8. 2 T butter
  9. 1 sliced onion
  10. 1/2 sliced bell pepper
  11. 3 T flour
  12. 2 cups beef broth
  13. cajun seasoning to taste
  14. 2 cups cooked, white rice
Instructions
  1. Pour Worcestershire sauce on steaks and rub it in.
  2. Season the meat with 1 T of cajun seasoning
  3. Place the 1/3 cup of flour onto a shallow plate
  4. Season the flour with the onion and garlic powders
  5. Dredge each steak in the flour and shake off the excess.
  6. Heat the oil in a pan over medium high heat.
  7. Once, the oil heats up, add in the steaks.
  8. Brown the steaks on each side; about 1 min per side
  9. When the steaks are browned, place them on a plate and set aside.
  10. Add the butter to the same pan and allow it to melt
  11. Once the butter melts, add in the onions and bell peppers
  12. Saute until the onions begin to brown
  13. Sprinkle in the 3 T of flour and stir for 1 minute
  14. Pour in the beef broth while whisking to avoid lumps
  15. Bring the beef broth to a simmer
  16. Add the steak back into the pan
  17. Reduce the heat to low and cover the pan with a lid.
  18. Allow the meat and gravy to smother for about 1 hour or until the steak is tender (be sure to check often to prevent sticking.)
  19. Taste and adjusting seasoning as needed.
  20. Serve over warm rice.
  21. Enjoy!
Coop Can Cook https://coopcancook.com/
Happy Cooking,

B. Coop

Crawfish Deviled Eggs

Louisiana Favorites, Recipes, Seafood
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I need some more party food recipes on this thing. Deviled eggs came to mind. Classic and always a win. Adding crawfish though? Yeah…check this out.

 

First things first…boil the egg properly. NO GREENISH, GRAY rings around the yolks. I’m going to walk you through the steps on getting perfect, hard-boiled eggs every time.  

How to boil eggs:

  1. Make sure the water covers the eggs by 1 inch over.
  2. As soon as the water comes to a rapid, rolling boil, remove the pot from the heat and cover it with a lid. Keep the eggs in the water for 15 mins.
  3. Pour off the hot water and add the eggs to a bowl of ice water.
  4. Allow the eggs to soak in the ice bath for 8-10 mins.

See. Easy, right? And it works like a charm.

I used a food processor to blend my filling. If you don’t have one, no worries. Just be sure to finely dice the ingredients and mix well.

I highly suggest that you make these at least 8 hours before serving. A day before is recommended. The flavor gets better with time.

Happy Cooking,

B. Coop

Crawfish Deviled Eggs
Yields 12
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 lb crawfish tails
  2. 6 hard boiled eggs
  3. 1 T butter
  4. 2 T diced onions
  5. 1 T diced celery
  6. 2-3 sliced jalapenos (seeded and diced)
  7. 1 T creole or cajun seasoning
  8. 2-3 T mayo
  9. 1 tsp Creole or Dijon mustard
  10. paprika and chives to garnish (optional)
Instructions
  1. Peel and slice the eggs in halves; Remove the yolks and place them in a bowl separate from the whites
  2. In a skillet, melt the butter
  3. Add the onions, celery, and jalapenos.
  4. Saute until tender; about 4 mins
  5. Add in the crawfish tails and season with the creole or cajun seasoning
  6. Saute the crawfish for 3 mins then remove from the heat.
  7. Reserve 12 crawfish tails to the side for later.
  8. Add the yolks and all, but 1/4 of the crawfish mixer into a food processor*
  9. Pulse the processor a few times.
  10. Now, add in the mayo and creole mustard.
  11. Pulse until well combined
  12. Pour the mixture into a bowl
  13. Roughly chop the remaining 1/4 of the crawfish mixture and fold it into the bowl
  14. Use a piping bag, ziploc bag, or spoon to fill the egg whites with the filling.
  15. Top each deviled egg with one of the reserved crawfish tails
  16. Garnish with paprika and chives
  17. Enjoy!
Notes
  1. If not using a food processor, roughly chop all of the crawfish mixture (excluding the 12 tails) before adding it to the mashed yolks in a bowl.
  2. There maybe some leftover filling, so...eat it. Heck idk.
Coop Can Cook https://coopcancook.com/

Keto Loaded Bell Pepper Nachos

Keto, Recipes
Posted on 2 Comments on Keto Loaded Bell Pepper Nachos

Still on this Keto kick. I’m enjoying creating these keto recipes. The keto diet is actually pretty easy to keep up with. So many variations and substitutes that are as satisfying as the carbs we’re avoiding. Take these Loaded Keto Bell Pepper Nachos for example.

I use these cute little mini bell peppers. It only takes one slice of the knife and they’re the perfect “scooping” size. Feel free to use larger ones and just slice them smaller. 

The protein used in this recipe can be whatever you’d like. Turkey, steak, chicken, shrimp, or a vegan option. Same goes for the toppings. Add all of your favorites.

Happy Cooking,

B. Coop

Loaded Keto Bell Pepper Nachos
Serves 3
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. Olive oil cooking spray
  2. 1 lb ground turkey
  3. 1 T taco seasoning
  4. 1/3 cup chicken broth
  5. 10 mini bell peppers (halved and seeded)
  6. 1/3 cup shredded Colby cheese
  7. 1/3 cup shredded Monterrey Jack cheese
  8. toppings of your choice
Instructions
  1. Preheat oven to 400 degrees F
  2. Spray a skillet with oil
  3. Add in the ground turkey and taco seasoning
  4. Brown the turkey
  5. Add in the chicken broth and allow mixture to simmer for 5-7 mins.
  6. Set aside
  7. Place the bell peppers in a single layer on a baking sheet or oven safe pan.
  8. Pour the meat on top
  9. Sprinkle on the cheese and bake for 10 mins or until cheese melts
  10. Serve with toppings of your choice.
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Keto Buffalo Chicken Meatballs Recipe

Chicken, Recipes
Posted on 2 Comments on Keto Buffalo Chicken Meatballs Recipe

I haven’t forgotten about my Cookies that are on the Keto diet! And these Keto friendly Buffalo Chicken Meatballs are perfect for your game day spread! Especially if you’re looking to cut back on the carbs. And they are a quick fix!

Ground chicken or turkey will work for these meatballs. I bought my chicken already ground. But, you can also use chicken breast and grind it up in the food processor. 

Because these are keto friendly, I used almond flour in lieu of regular flour. Pork rinds may also be used instead of the flour. Just make sure you grind them up well. 

The mixture will be softer than a regular meatball, so don’t be alarmed. Place them on parchment paper or on a baking rack to help keep their shape. 

These meatballs are a great, carb saving alternative to traditional Buffalo wings! Enjoy the flavor of your favorite game day snack all while staying in ketosis! 

Happy Cooking,

B. Coop

Keto Buffalo Chicken Meatballs Recipe
Serves 5
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 lb ground chicken
  2. 2 T grated onion
  3. 2 T grated celery
  4. 1 T chopped green onions
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1 T seasoning salt
  8. 2 oz cream cheese (softened)
  9. 1 beaten egg
  10. 1/3 cup almond flour or ground up pork rinds
  11. 1/4 cup buffalo sauce
Instructions
  1. In a bowl, add in the ground chicken, onion, celery, green onions, and spices.
  2. In a separate, small bowl, whisk the egg and cream cheese together
  3. Pour the mixture into the bowl with the chicken mix.
  4. Sprinkle in the flour (or ground pork rinds) and combine.
  5. Form the meatballs using 1 T of the meat mixture per meatballs.
  6. Place the meatballs on a parchment paper lined baking sheet
  7. Bake for 25 mins or until cooked through
  8. Add the meatballs and the buffalo sauce in a bowl and toss to coat.
  9. Serve with celery and blue cheese or ranch dressing
  10. Enjoy!
Coop Can Cook https://coopcancook.com/

Louisiana Crawfish Pie Recipe

Baking, Louisiana Favorites, Recipes, Seafood
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I think I get at least 3 emails/message requests for this recipe per day. So, I won’t stall any longer. This is my Louisiana Crawfish Pie recipe!

Of course, the heart of this recipe is the Louisiana Crawfish Tails! Buying them frozen is easier to come by year round. But, you have to be careful. READ THE LABEL! Many companies in China import crawfish tails. They are okay, but the taste is a bit off. Purchase Louisiana brands if you can. And do NOT discard that fat! Frozen crawfish tails will render an orange liquid after thawing. That’s the crawfish fat. It contains a ton of flavor!
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I have a super flaky and buttering pie crust recipe. http://coopcancook.com/pie-crust/ But, if you’re pressed for time, the store bought rolls are fine. Create and egg wash and brush it across the surface of the top pie crust. It will help it brown to a beautiful, golden color.If you find that the edges of your pie are browning faster than you’d like while baking, just tear off some pieces of foil and cover the edges of the crust.

After taking your first bite, you’ll instantly know why Crawfish Pies are a Louisiana favorite!

Happy Cooking,

B. Coop

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Louisiana Crawfish Pie

Ingredients

  • 1-2 lbs frozen Louisiana crawfish tails thawed, reserve the fat
  • 2 T flour
  • 2 T butter
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 celery stalks
  • 1 tsp minced garlic
  • 1/3 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • Cajun seasoning to taste
  • 1 T liquid crab boil optional
  • 2 9 inch pie crusts
  • 1 beaten egg
  • 1 T water

Instructions

  1. Preheat oven to 375 degrees F.
  2. Melt butter in a skillet
  3. Whisk in the flour and stir over medium high heat until roux is peanut butter colored
  4. Add in onions, bell peppers, and celery
  5. Saute until tender; about 5 mins
  6. Add in garlic and saute for 30 secs.
  7. Stir in the chicken broth, crawfish fat, and heavy cream.
  8. Bring to a simmer
  9. Once the mixture thickens, add in the crawfish tails.
  10. Season with the Cajun seasoning, onion powder, and garlic powder.
  11. Pour in the liquid crab boil and stir well.
  12. Remove from the heat.
  13. In a buttered pie plate, place one pie crust into the bottom
  14. Pour in the crawfish filling and cover with the second pie crust. Flute the edges to seal.
  15. Whisk the beaten egg and water together
  16. Brush the egg wash over the top of the pie crust.
  17. Bake the pie for 30-35 mins or until golden brown.
  18. Allow pie to rest for 10 mins before serving
  19. Enjoy!

 

Chicken Fajita Quesadilla Recipe

Chicken, Recipes
Posted on 3 Comments on Chicken Fajita Quesadilla Recipe

Most Friday nights of my high school years ended at Taco Bell. It was the hang out after football and basketball games. But, now, the adult Coop’s digestive system is not a friend of the Bell. Whatever that “meat” is made of, does NOT agree with me anymore. Those Chicken Quesadillas were my favorite thing to order. It was just some about that Jalapeno sauce that I loved. So, of course I tried to come up with my own jacked up Chicken Fajita Quesadilla recipe for you guys. 

Let’s talk Taco seasoning. I make my own. You can find the recipe here: http://coopcancook.com/taco-lasagna/ I like to season my chicken breast and rub it in good. 

Onions and peppers add so much flavor. The sweetness of the red bell peppers is something special.

Monterrey Jack and Cheddar or Colby Jack cheeses are my favorite to use in quesadillas. Mexican blend is fine, but always shred your own cheese. The bagged stuff never melts right. 

As for the sauce, it’s creamy with just the right kick of spice. It may not be a direct replica of the Taco Bell condiment, but I actually prefer it more!

Happy Cooking,

B. Coop

Chicken Fajita Quesadillas
Serves 3
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Quesadillas
  1. 1 lb thinly sliced chicken breast (cut into bite sized pieces)
  2. 1-2 T taco seasoning (my recipe: http://coopcancook.com/taco-lasagna/ )
  3. 1/2 of an onion (sliced)
  4. 1/4 of a green bell pepper (thinly sliced)
  5. 1/4 of a red bell pepper (thinly sliced)
  6. 1/2 cup Monterrey Jack cheese (shredded)
  7. 1/2 cup Cheddar or Colby Jack cheese (shredded)
  8. 3 burrito sized flour tortillas
  9. 1 T olive oil
  10. cooking spray
Jalapeno Sauce
  1. 1/2 cup sour cream
  2. 1/4 cup mayo
  3. 2-3 slices of picked jalapenos (finely minced, seeds removed)
  4. 1 T juice from jar of picked jalapenos
  5. 1 T paprika
  6. 1/2 tsp onion powder
  7. 1/2 tsp garlic powder
  8. 1/4 tsp sugar
  9. 1/4 tsp cumin
  10. 1/4 tsp cayenne pepper
  11. pinch of salt to taste
Instructions
  1. Season chicken with taco seasoning
  2. Heat olive oil in a pan
  3. Add the chicken and allow it to cook on medium high heat.
  4. When the chicken is almost done, add in the onions and bell peppers
  5. Saute until chicken is cooked and veggies are translucent.
  6. Remove from the pan and set aside.
  7. Heat a skillet over medium high heat and spray it with cooking spray
  8. Take one tortilla and sprinkle cheeses on half of it.
  9. Top that same half with chicken and cover the chicken with more cheese
  10. Fold the other half of the tortilla over the filling and add it to the skillet.
  11. Allow the quesadilla to heat until the cheese is melted and both sides of the tortilla is lightly browned.
Jalapeno Sauce
  1. Mix all ingredients together well in a bowl.
  2. Refrigerate for at least one hour.
  3. Add the sauce to the quesadilla with the cheese and chicken or serve it on the side for dipping.
  4. Enjoy!
Coop Can Cook https://coopcancook.com/