Ingredients:
 
Quesadillas:
4 boneless, skinless chicken breasts, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 medium onion, cut into strips
10 large soft tortilla shells
2 1/2 cups shredded cheddar cheese
2 1/2 cups shredded monterey jack cheese
2 1/2 tbls seasoning (recipe follows)
6 tsp cooking oil ( I like to use Canola )
 
Seasoning:
6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
2 1/2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/8 tsp cayenne
 
Directions:
 
Combine all seasoning ingredients together in a small bowl and mix until fully incorporated. *Store any remaining seasoning in an air-tight container. Set aside.
 
In a large skillet or wok, place 1 tsp cooking oil in pan & heat over medium to medium-high heat. Add chicken & stirring occasionally, cook chicken thoroughly ( approximately 5-6 minutes ). Add veggies & seasoning mixture to pan and stir until everything is evenly coated with seasoning. Continue cooking until veggies are slightly tender ( you still want a bit of crunch to them ). Remove from heat and set aside.
 
Over medium-high heat, evenly coat bottom of non-stick pan with 1 tsp cooking oil. Place 1 tortilla shell in pan and add 1/5 meat & veggie mixture, spreading it out evenly. Add 1/2 cup of each cheese and again, spread out evenly. Place another tortilla shell on top and carefully press down using either a large spatula or (if you’re really careful) use a clean hand. Continue heating over medium-high heat for an additional minute or until cheese starts to melt. Using that same large spatula, carefully *flip quesadilla over and heat for 1 more minute. Slide quesadilla out of pan onto wooden cutting board and let sit for 2 - 3 minutes to cool before cutting into 6 equal pieces.
 
Continue with remaining 4 quesadillas in the above same manner. Serve with salsa, sour cream, and Holy Guacamole.
 
Serves 5
 
*Note: You can also use this seasoning mixture to use in your favourite taco recipe.
The slower you flip the quesadilla, the more chances you’ll make a mess. So long as you let the cheese melt slightly before you flip, everything should stay together. Be brave! It’s not as difficult as you may think.

Ingredients:
 
4 boneless/skinless chicken breasts, cubed
2 cloves garlic, minced
1 tbls minced fresh ginger
2 tbls peanut or canola oil
1 medium green pepper, cubed
1 medium red pepper, cubed
1 cup snow peas
1 cup bean sprouts
1 can pineapple chunks/tidbits, reserve juice
10 drops sesame oil
2 tbls soya sauce
2 tbls cornstarch
2 tbls water
 
Directions:
 
Heat wok or large skillet over medium high heat. Add peanut/canola oil and chicken. Cook until chicken is almost thoroughly cooked. Add ginger and garlic and continue cooking until chicken is cooked through - watch that you don’t burn garlic.
 
Turn heat down to medium & add veggies. Cover and steam, stirring often, until veggies are “al dente”. Add pineapple and mix well.
 
Pushing food to the sides of the pan, create a well. Pour in pineapple juice, sesame oil, & soya sauce to well and stir till combined. In a small dish, mix together cornstarch and water. Add this mixture to the well, stirring till liquid thickens. Turn off heat and stir all ingredients together until chicken and veggies are well coated.
Serve with your favourite rice.

Serves 4