When I took my first bite of Jenn's Texas BBQ chicken quesadillas at my lunch with friends a few weeks ago I knew SP would love them. I put them on the menu for this week:
...along with Brooke's Mexican sour cream rice:
Just look at that filling, all the gorgeous chicken pieces and sweet caramelized onions:
The spiciness of the rice paired beautifully with the sweetness from the caramelized onions and the tanginess of the BBQ sauce. This meal will definitely be making it to the regular rotation. Thanks Jenn and Brooke!
Mexican Sour Cream Rice
Slightly modified from ...and a cookie for dessert
1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.