Modular Meals

Posted @ May. 02 2011 09:50AM by Ray - food

Hearty Home-Cooking with a Modern Twist

By Colleen Fong

May brings spring flowers and a flurry of school activities and Cinco de Mayo celebrations too. Working from this meal-module’s base recipe, Garlic Chicken, which appeared in the March issue, people on-the-go will enjoy the following Cinco de Mayo Chicken Quesadillas recipe.
“Cinco de Mayo” translates as “The Fifth of May”. It marks the victory of the Mexican militia over the French army at The Battle of Puebla in 1862. In Mexico, it is mainly celebrated in the state of Puebla, but is recognized to a lesser degree in other areas of that country, and in the U.S.

Mushrooms are used in this recipe for their earthy flavor, but also because of their health benefits. As fungi, they are believed to absorb and eliminate toxins. They are also immune system regulators and stimulants.
In addition to their creamy, delicious taste, avocados supply health-related benefits. They contain: vitamins K, B6, C, and E; fiber; potassium; folic acid; copper; carotenoids; and oleic acid – a monounsaturated (or so-called) healthy fat. While one serving of avocados may not sufficiently replace vitamin supplements, they certainly taste a whole lot better.
Black beans complement the earthiness of the mushrooms inside the quesadillas, but are also a wonderful source of fiber and antioxidants. When combined with whole grains, such as brown rice, they become a fat-free source of protein, so feel free to add a side of rice to this meal if time permits.
Cinco de Mayo Chicken Quesadillas

Ingredients
• 1 Cup Leftover Garlic Chicken, shredded
• 12 Taco-sized soft Flour Tortillas
• 1 8-oz pkg shredded Mexican Cheese
• 2 Scallions*, cut into ¼” slices Cinco de Mayo Chicken Quesadillas recipe Inside Gwinnett Magazine
• 8 oz Mushrooms, sliced thinly
• ½ Tbs Extra Virgin Olive Oil*
• 1 large, fresh Tomato, cored and chopped
• 1 head Romaine Lettuce, chopped
• 2 ripe Avocados, mashed (or 1 4-oz pkg guacamole)
• 1 8-oz can Black Beans
Equipment
• Measuring Spoons*
• Sharp Chef’s Knife *
• 1 Cutting Board*
• 12” skillet or stainless steel Sauté Pan*
Preparation
• Heat Oil in pan over low heat. Add Mushrooms to heated oil and sauté until just golden at the edges. Remove to plate and wipe pan dry with paper towels.
• Warm Beans according to package directions. Place in serving bowl when ready.
• Place Tomatoes, Lettuce, and Avocados in separate serving bowls.
• Place 1 Tortilla in pan over low heat. Lightly sprinkle open face with 1/12th of the Cheese. Spread 1/12th of the Mushrooms and Onions on top of cheese. Let cheese melt.
• When tortilla begins to bubble, fold it in half and let the outside crisp. Flip one time. Do NOT let the tortilla blacken or burn. Set aside on covered plate or on plate in warming drawer of oven.
• Continue with remaining tortillas.
• Serve warm quesadillas with warm beans and cold vegetables.