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Texas Chicken quesadillas

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Texas Chicken Quesadillas

Posted by JBic 6:14:30am 7/14/03

These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey jack.
Serve with plenty of guacamole, sour cream and chunky salsa!

Makes: 4 quesadillas

2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless, boneless chicken breast halves, cut into strips
1/2 cup barbeque sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey jack cheese
8 (10-inch) flour tortillas

Preheat oven to 350 degrees F.

In a large, deep skillet, heat 1 tablespoon oil over medium high heat.
Slowly cook and stir onion until translucent.
Mix in honey. Stir until onion is golden brown, about 5 minutes.
Remove from skillet and set aside.

Place remaining oil and chicken in the skillet over medium high heat.
Cook until chicken is no longer pink.
Stir in barbeque sauce and evenly coat chicken.

Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey jack cheese.
Top with remaining tortillas.

One or two at a time, place layered tortillas on a large baking sheet.
Bake uncovered in the preheated oven 20 minutes, or until cheese is melted.
Do not let tortillas become too crisp.
Remove from heat.
Cut into quarters to serve.

Pedernales River chili

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Pedernales River Chili

This is the chili that was always cooked at the LBJ Ranch in Texas.
It was a favorite of Lyndon B.
Johnson.
He ate this with saltine crackers and a glass of ice cold milk.

4 pounds coarsely-ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon Mexican oregano
1 teaspoon ground cumin seeds
6 teaspoons red chili powder
2 (16 ounce) cans tomatoes
Salt, to taste
2 cups hot water

Put the meat, onion and garlic in a large pot and sear until light brown.
Add the remaining ingredients.
Bring to a boil, lower the heat, and simmer, covered, for 1 hour.
Let cool, then refrigerate.
Skim the congealed fat from the top.
Reheat the chili to serve.

Serves 12.

San Antonio stew

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San Antonio Stew

Source: Pace Picante Sauce 40th Anniversary Recipe Collection - A Treasury of Tex-Mex Cooking, 1987

2 pounds boneless beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 (10 1/2 ounce) can condensed beef broth
1 cup hot water
1 cup PACE picante sauce
1 medium onion, cut into 1/2-inch wedges
1/4 cup chopped parsley
1 teaspoon salt
1 teaspoon ground cumin
2 garlic cloves, minced
1 (16 ounce) can whole tomatoes
3 medium carrots, cut into 1-inch pieces
2 ears fresh or thawed frozen corn, cut into 1-inch pieces
2 medium zucchini (about 1 ounce), cut into 1-inch pieces
1/2 cup cold water
2 tablespoons flour

In large Dutch oven, brown meat, half at a time, in hot oil. Return all meat to Dutch oven.
Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic.
Bring to a boil; reduce heat.
Cover and simmer 1 hour or until meat is tender.

Drain and coarsely chop tomatoes, reserving juice, add tomatoes and juice to Dutch oven with carrots, corn and zucchini.
Cover and simmer 25 minutes or until vegetables are tender.

Gradually add cold water to flour, mixing until smooth. Gradually stir into stew.
Heat to boiling, stirring constantly. Boil and stir 1 minute or until thickened.

Serve with additional picante sauce.

Makes 8 servings, about 10 cups stew.

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