Granted, it’s been my experience that Mondays do indeed suck. At least as far as hauling my ass out of bed and going to work for 9 hours is concerned. Mondays don’t suck when I am on vacation or when some pretty good grub comes out of the kitchen.
So today, this Monday, it doesn’t suck. I made apple cinnamon scones for my week’s breakfasts and when I got home tonight, I cranked out some chicken quesadillas – purchased flour tortillas for The Man and fresh homemade corn ones for me.
Play it safe – make your own tortillas. Less worry that way. Besides, it’s damn easy. Right now, I make them using a rolling pin, but a wonderful co-worker is giving me her cast iron tortilla press this weekend! She said it’s never been used.
At 7:00 this morning, I was cranking out the scones. Not bad.
Apple Cinnamon Scones
Adapted from the Pamela’s website
2 1/3 cups Pamela’s Baking & Pancake Mix
1/2 cup sugar
1 tsp baking powder
1 tsp cinnamon
1 cup apple, chopped
4 tbsps butter, softened
1 egg, beaten
2/3 cup milk
Combine the dry ingredients in a bowl. Add the butter; cut in using a fork or a pastry blender. Peel, core and chop 2 medium-sized apples. Add the apples, egg and milk; stir until just combined.
I used an ice cream scoop to portion these, so I came up with 7 big even scones. Bake at 375 for 15 to 18 minutes (or until browned).
3 boneless skinless chicken breasts
2 tbsp olive oil
1 1/2 tsp mexican seasoning
Shredded cheese of your choice
Pour the olive oil into a skillet and then start preheating it. When it’s hot, add the chicken breasts and cook until done. While the chicken is cooking, make your tortillas according to the directions on your package of masa harina. Note: I cook them in a dry skillet then cook them again in the oven when the quesadilla is put together.
Once the chicken is cooked through, remove it from the pan and set aside to cool for a bit. Then shred it with 2 forks. Place the shredded chicken in a bowl and then add the Mexican seasoning; toss to coat.
Shred your cheese. Preheat the oven to 425 degrees. Place 1 tortilla on a baking sheet; spread a helping of chicken over the tortilla, then top with cheese. Place another tortilla on top. Bake for 10 minutes or until the cheese is melted and the tortillas are browned.
Top with salsa and sour cream or whatever you like. This probably sounds gross, but try it – you might like it – I mix together about 1/4 cup of salsa and about a tablespoon of sour cream and then dip into it.