Cowboy Quesadilla's

I made these tonight and loved them! So simple, I had everything on hand that the recipe called for (which is my FAVORITE thing, not having to go to the store for recipes!) I whipped them up and they were so delicious. I didn't really follow the measurements, just kind of eyed it, I did 1 C. of rice, 1 can of black beans and then a little more of everything else and it turned out great!

Cowboy Quesadillas
Recipe by Our Best Bites
1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Dipping Sauce
equal parts bbq sauce and ranch dressing


Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add bbq sauce and stir to combine.  Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top.  When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.  Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.  Flip and repeat on opposite side.  Cool for a few minutes and then serve with BBQ-Ranch dipping sauce. 

White Bean Chili

I got this from my friend Paige's family recipe blog. I about died, it's SO GOOD! So perfect for a cold spring day.

1/2 lg onion chopped

3 cans white beans, rinsed and drained
3 cans chicken broth
1 sm can diced green chili's
3 cups diced cooked chicken
2 tsp oregano
1 tsp cayenne
4 tsp cumin
1 tsp garlic
1 cup sour cream
2 cups grated monterey jack cheese

1 can diced tomatoes (BEST part in my opinion, it's not called for but I LOVED adding them)
In large pan, cook the chopped onion in a little olive oil. Cook until done.
Add remaining ingredients, simmer about 30 min.

When ready, stir in sour cream and cheese, or sprinkle cheese in each bowl, I also added some cilantro and chips. MMMMM

Greek Chicken Pita Pockets

I made these last night and I'm STILL thinking about them! They are SOOOO good you must make them asap! I LOVE Greek food and I found this recipe in my recipe folder, not sure where I got it, plus I love using the crockpot

1 pkg pocket pitas
2 t white vinegar
Juice of one lemon
1 1/2 T dried oregano
2 t dried thyme
1/2 t black pepper
1/4 C water
1/2 C olive oil
1 t rosemary
1 T chicken base or bouillon
6-8 chicken breasts (I used about 10-12 tenders and worked fine)
3 tomatoes, diced into chunks
lettuce, shredded (I didn't shred mine)
1/2 large yellow onion (optional, i don't like raw onion)
1 C feta cheese BEST PART!!!!

Cucumber Cream Sauce
1 cucumber, peeled and grated
2 small plain yogurts (or about 1 1/2 c.)
2 T mayo (don't use fat free won't taste as good)
Juice of one lemon
1 1/2 T dried dill (i used dill weed and seemed just fine)
salt & pepper
1 t garlic powder

For added flavor in your pita you can add Ken's Lite Ceasar dressing. I didn't but i'm sure it's delicious!

place chicken breasts, olive oil, rosemary, chicken base, lemon juice, thyme, oregano, vinegar, salt and pepper, and water in a crock pot. Cook on med high heat for 4-6 hrs or until tender. When cooked, shred chicken into large chunks. For cucumber sauce add the above ingredients and chill. In the pita pocket put the chicken, cucumber sauce, tomatoes, feta and lettuce. MMMM! Serve with an extra squirt of lemon, YUM!!!