Chicken Quesadillas

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

Cazuela de Pollo

Chicken legs; 1 per serving
1/2 Potato ;per serving
1/2 Ear of Corn; per serving
1 large onion; cut as desired
1/2 tablespoon of pepper or to taste
1 Tablespoon of salt or to taste
oregano; amount to taste
Julian Green Beans; desired amount
3/4 Cup of rice
3/4 Teaspoon of Cumin
2 Tablespoons of Olive Oil
Carrots; desired amount
1  1/2 quarts of water +/- ( or amount to cover chicken)
1 quart chicken broth+/- ( add as needed)

Place chicken legs in large soup pot, add  water and salt, bring to boil over high heat.
Reduce heat, cook chicken until done(this is best done the day before).
Remove chicken let cool and remove skin.
Halve potatoes and corn, leave skin on potatoes boil until almost done.
Heat oil in large skillet over medium heat. Grate carrots, and mince galic gloves
cook until carrots are tender, but not brown.
Bring broth back to boil, reduce heat simmer add potatoes(peel skins), corn,
carrots/garlic, onion, cumin, rice, green beans,and oregano.
Cook until rice is done.  Service with hearty rolls or bread

Recipe for the Spanish "Tortilla de patatas"

Ingredients for the basic recipe:

8 eggs
1 kg of potatoes
Olive oil (1/4 of a liter)
Salt

Optional:

Chopped 1/2 big onion

Steps:

1) Wash and cut potatoes in thin slices. Once the olive oil is hot,
salt a bit and fry potatoes. Once they are golden fried.
Put them in bowl with paper towels to dry up the oil.
If you like it with onions, fry onions as well.

2) Beat eggs in a large bowl with a fork and add a little bit of salt.
Pour fried potatoes (and onions if that is the case), mixing everything very well.

3) Start heating up the frying pan with just a couple of tablespoon of olive oil,
and add potatoes-eggs mixture (and onions, again, if that is the case)
Lower the heat to medium-high.
Shake frying pan to prevent the tortilla to stick (crucial step!!)
When potatoes start to brown, put a plate on top of pan and
flip to cook other side, adding another tablespoon of olive oil.
Brown on the other side. Can flip over several times for a better cooking.

More olive oil recipes from Spain
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Recipe for Traditional Gazpacho Andaluz

Ingredients (for 4 people):

* 1 Kilo tomatoes (preferable plum tomatoes)
* 1/2 small onion (60 grams)
* 1 small green pepper
* 1 small cucumber (the small chubby Spanish type)
* 1 small cup of olive oil
* 2 desert spoons of vinager
* 200 grams of bread from the day before, soaked in water
* Small portions of diced tomatoes, red and green peppers, cucumber, onion and bread or croutons to sprinkle on top.

Steps:

1: Put the tomatoes, onion, pepper, cucumber, vinager, olive oil and bread into a liquidizer. If you want to dilute it, add a glass of water. Tip: if you want to go for a tangy garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.

2: Put the mixture into a bowl, add salt and pepper and leave the gazpacho to chill for at least an hour. If you want to eat it straight away, you can put some ice cubes in to cool it down. Gazpacho is a Summer dish which is meant to hydrate and cool down your body. So the colder the better!!

3: Serve the gazpacho en soup bowls, with the portions of diced tomatoes, pepper, cucumber, onion, croutons etc on the table, so that everyone can add them to their bowl as they prefer. Tip: you can also sprinkle diced serrano ham or hard boiled egg.

More recipes with extra virgin olive oil