Chicken Quesadilla, Fresh Salsa, Roasted Stuffed Bell Peppers
Friday, April 25, 2008
I didn't get a chance to weigh it but it must have been about a half-pound in weight and 5 inches in diameter. The amazing thing is the amount of flesh on the 'mater - the whole center section is solid. What I liked about it was the pretty design that the seed pockets made.
I made a salsa by dicing up the Cuostralee tomato, cutting the kernels off of a couple of ears of sweet corn, finely mincing a "Biker Billy" jalapeno from our garden, chopping up some cilantro, adding some fresh squeezed lime juice, and seasoning with salt and pepper plus some Adobo seasoning from Penzey's Spices. The salsa could have used some more heat, IMO.
Annie brined some chicken breasts, then seasoned with the Penzey's Adobo seasoning. I seeded some baby bell peppers then stuffed them with a mixture of bulk Italian sausage, sour cream, cheese, green onions, and Adobo seasoning. Everything was drizzled with a little olive oil and seasoned with s&p before going in the 425*F oven for 40 minutes.
After removing the breasts from the oven, Annie sliced them up into strips and added them to the quesadillas I was making.
Fresh salsa in the front, chicken quesadillas in the middle, and roasted stuffed baby bell peppers in the back.
Other favorite tomato recipes: Gazpacho, Strawberry and Tomato Salad with Maple, World's Best Lasagna, and Lomi Lomi Salmon.