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Chicken Birria Quesadillas

8/13/2023

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SERVINGS: 3-6
DIETARY: Gluten-Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 20 min/60 min

Birria Stock

24 oz. chicken stock, unsalted
3 roma tomatoes, quartered
1 sweet onion, quartered
5 garlic cloves, sliced
3 arbol chilis
5 ancho chilis
3 bay leaves
1 tbsp. cinnamon or 1 cinnamon stick
2 tbsp. ground cumin
2 tbsp. ground paprika
2 tbsp. ground oregano
salt and pepper

Quesadilla

6 bone in, skin on chicken thighs, shredded
2 tbsp. neutral oil (I used avocado oil)
1 white onion, diced very small
1 bunch fresh cilantro, cut very small
1 lime, juiced
16 oz. oaxcan cheese, shredded
12 corn tortillas
salt and pepper

Begin by seasoning the chicken thighs with salt and pepper and set aside until they are at room temperature, about 30 min.
Add 2 tbsp. avocado oil to a Dutch oven or a large pot. Heat up the oil on medium high heat. Add the chicken thighs skin down (don't over crowd the pan, maybe do two shift half each).
After 4-5 min, flip the chicken and cook for another 4-5 min. Remove the chicken and set aside.
Add the tomatoes, onions, garlic, chilis, bay leaves, cinnamon, cumin, paprika, oregano, and salt and pepper. Cook for about 5-6 minutes then add the chicken stock and chicken back into the pot.
Once the stew begins to boil, lower the heat to medium, and place a lid on the pot. Cook for about 30-40 min then remove from the stove. Remove the chicken and put them in a separate bowl.
Pour the rest of the stew in a blender and blend until completely smooth. Once smooth, strain the mixture into a bowl until you're left with just a liquid. Discard the solids.
Shred the chicken and remove the bones.
In another bowl, add the white onion, cilantro, and lime juice with salt and pepper. Set aside.
Take two corn tortillas (preferably warm or griddled) and soak them in the birria liquid. Put them down on a flat surface.
Add cheese, then chicken and onion mixture, then more cheese to one of the tortillas. Top with with other tortilla. Repeat the process until all tortillas are used.
Heat a skillet on medium high heat and add a small amount of oil. Once the oil is hot add a quesadilla and cook on both sides for about 4 min each side until it has a nice crust and cheese is melted. Remove and repeat the process.
Garnish with more white onion and cilantro and a side of the birria liquid. So good!

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Summer Pasta Bake, But Healthier

8/2/2023

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SERVINGS: 8
DIETARY: Gluten-Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 20 min/40 min

Pasta Bake

16 oz. pasta (I used Banza), cooked Al dente (a minute less than what the package says)
2 Zuchinni, diced about 1/2”
2 bell peppers, diced about 1/2”
4-6 chicken sausage links, sliced into disks
8 oz. spinach
8 oz. Mozzarella, shredded (used Kraft fat-free)
1/4 c. Parmesan, shredded
1/2 c. Gluten free bread crumbs
salt/pepper

Tomato Sauce

24 oz. San Marzano tomatoes
5 cloves garlic, sliced thin
1 c. fresh Basil, torn
1/4 c. fresh oregano, chopped
1/4 c. Olive oil
Parmesan rind
1/2 tbsp. crushed red pepper (optional)
salt/pepper

Garnish

Parsley, chopped fine

Preheat the oven to 400 F.
Begin by mixing all of the tomato sauce ingredients in a bowl and squeeze with your hands until mixture is combines and tomatoes are a smaller size. Place the sauce in a pan and cook on low to medium heat for about 30 minutes or reduces slightly (you can also sauté the garlic with the olive oil first for a more nutty flavor).
Next place a small amount of oil in another pan and cook the pepper and zuchinni for about 4 minutes on medium heat. Set aside.
In the same pan and the chicken sausage and spinach and cook for about 2-3 min. Set aside.
In a large baking dish (11x16) place all of the pasta ingredients, except the cheese and bread crumbs. Mix all of the ingredients together. Add 4 oz. of the Mozzerella. Mix again.
Now add all of the sauce and mix it all together for the last time (make sure it season with salt and pepper and taste).
Top with remaining Mozzerella, Parmesan, and bread crumbs. Bake in the oven for about 30-35 min (or until it develops a crust on top and the cheese is melted).
Remove from the oven and garnish with parsley. Enjoy and don’t feel guilty!

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Chicken Birria Quesadillas

Summer Pasta Bake, But Healthier

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