KP Duty!

Hi everypuppy and everycat! It's me - Ammy! I drew KP Duty last week and worked really, really hard! So many of you have been complimentary when we've shared some of our mom's recipes (please see the sidebar for a list and links!) and have asked when we might share another, so I figured while I was working, I could share a recipe! How does that sound? Last week's big one was a little something I'm going to call Good and Easy Chicken and Spinach Quesadillas! Let's get cooking!

Here's an ingredient list:

• flour tortillas
• cooked, shredded chicken
• fresh baby spinach
• Monterey Jack cheese, shredded
• homemade guacamole
• limes (optional)

First, you have to get some cooked chicken. The recipe Mom started to follow (then cast to the wind) called for a rotisserie chicken from the grocery store, but Mom never uses those. She put boneless, skinless chicken breasts (still frozen, I might add) in the crock-pot with a can of chicken broth (the fat-free, salt-free stuff) and a packet of taco seasoning. (Spray the crock-pot first.) Cook on low for 8 hours, then drain the chicken. (Save the broth for soup or something.) Shred the chicken.

Here's how Mom did the quesadillas the first night. Cover a baking pan with foil (for easy clean up). Put one flour tortilla on the foil. Cover generously with spinach.

Remember, it will cook down, so don't skimp.

I wonder if the spinach is OK?

"Mmm... spinach!"

Anyone who watches cooking shows KNOWS it's important to taste as you cook.

Top that with some of your shredded chicken.

And top that with some shredded cheese.

Now, the first night, Mom used Monterey Jack, but the second night she used some of that AND some cheddar. She and Dad both liked both options.

Remember, taste as you go.

"That's not Velveeta, is it?"

(She's been known to try to hide pills in Velveeta, so I won't eat it now.)

Top everything with another flour tortilla. Now you can either carefully place it on your grill to cook, flipping to get nice grill marks on both sides (we had a severe storm going that night, so we didn't grill it) or remember that foil-lined baking sheet? Throw that whole thing into a pre-heated 400 degree F oven and cook for 8 - 10 minutes, until the tortilla is lightly browned and the cheese is all gooey and melted.

Slice into wedges, squeeze some lime juice over top (totally optional) and serve with your homemade guacamole. Mmm!

You can vary all of the ingredients above to your liking. The second night, Mom made one that was just spinach and cheese and one that was just chicken and cheese and she and Dad split them! They're also yummy with salsa!

In addition to either grilling or baking, you can do this on your stovetop. Spray a pan with non-stick spray, put your tortilla in, and sprinkle with cheese. Add your other fillings just on one half... and when the cheese has melted, fold it over! Get the tortilla all nice and brown - and you're ready to cut and serve! Like this:

Dad said they were really good; Mom said they were really easy. I think that makes them Good and Easy Chicken and Spinach Quesadillas! Let us know if you give them a try!

KP Duty was very hard work - especially all the taste-testing - but I'm willing to give it another go this coming week!

Love,

Ammy