#154 – Chicken Quesadillas & Peanut Butter Marshmallow Bars

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

Chicken Quesadillas

  • 2 Tbsps. olive oil
  • 2 lbs. skinless chicken breasts
  • Salt & pepper
  • 2 Tbsps. Taco or Cajun seasoning mix
  • 1 large onion, cut in half & then into slices
  • 1 green bell pepper, seed and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 yellow bell pepper
  • 12 Tbsps. Butter, for frying
  • 12 large flour tortillas
  • 2 ½ cups grated Monterey Jack cheese
  • Pico de Gallo, for serving
  • Pico de Gallo
  • 6 Roma tomatoes
  • 1 large yellow or red onion
  • 1 cup fresh cilantro leaves
  • 2 jalapenos
  • 1/2 lime
  • Salt

Heat 1 tablespoon olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and sauté over medium-high heat until done, about 4 minutes per side. Remove from the skillet and dice into cubes, set aside. Add the remaining 1 tablespoon olive oil to the skillet over high heat, throw in the onions and peppers and cook until peppers have a few dark brown/black areas, 3-4 minutes, remove from heat and set aside.

Sizzle 1/2 tablespoon butter in a separate skillet over medium heat and lay a flour tortilla in the skillet. Layer grated cheese on the bottom, then arrange chicken and cooked peppers, top with more cheese and top with a second tortilla. When the tortilla is golden on the first side, carefully flip the quesadilla on the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden; repeat with the remaining tortillas and fillings. Cut each quesadilla into wedges and serve with Pico de Gallo.

Pico De Gallo:

Dice up equal quantities of tomatoes and onions; roughly chop the cilantro. Now slice jalapeno in half, with a spoon, scrape out the seeds. Dice jalapenos very finely; dump all ingredients into a bowl. Slice the lime and squeeze the juice into the bowl; sprinkle with salt and stir together until combined. Adjust the seasonings, adding salt or more diced jalapeno if needed.

Peanut Butter Marshmallow Bars

  • 1 16 oz. bag marshmallows
  • 2 Tbsps. Peanut butter
  • 4 cups potato chips, crushed
  • 2 cups pretzels, crushed
  • 1/4 cup M&M’s
  • 1/2 cup chocolate chips, melted

Grease a 9 x 9” pan with cooking spray. In a large pot over low heat, melt butter. Add marshmallows and stir until smooth. Add peanut butter and stir to combine. (A microwave can be used to melt marshmallows, butter and peanut butter also). Turn off the heat and quickly stir in crushed chips and pretzels. Using a spatula or wax paper, press mixture into pan. Sprinkle with M&M’s and drizzle with melted chocolate. Let chocolate cool and harden before serving; about 30 minutes.


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