Mama Silvas Mesquite Chicken Recipes

MARGARITA CHICKEN QUESADILLAS

Steps:

• Place chicken in a large bowl. Add limeade concentrate and toss to coat. Cover bowl; refrigerate for 6 hours or overnight. , In a large nonstick skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Remove and set aside; wipe out skillet. Drain chicken and discard marinade., Grill chicken, covered, on a greased rack over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 165°. Cut chicken into 1/4-in. strips; set aside. On half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas., In same skillet used to cook vegetables, cook quesadillas over medium heat until cheese is melted, 2-3 minutes per side. Keep warm in oven while cooking remaining quesadillas. Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired.

MAMA SILVA'S MESQUITE CHICKEN

Steps:

• Set a skillet over medium-high heat, and coat with cooking spray. Add the mushrooms, and 1 tablespoon of mesquite seasoning; cook and stir until almost done. Remove the mushrooms the pan using a slotted spoon, and coat with more cooking spray. Add chicken and brown on both sides. Return the mushrooms to the pan, and season with another tablespoon of mesquite seasoning. Cook, turning as needed, until chicken is no longer pink in the center, about 5 minutes.
• Once the chicken is done, remove it from the pan, leaving the juices and mushrooms in the pan. Place slices of mozzarella cheese on top of the chicken. Stir the soup into the mushrooms, and bring to a simmer. Season with oregano and salt. Pour over the chicken, and serve.

MAMA SILVA'S MESQUITE CHICKEN

Steps:

• Set a skillet over medium-high heat, and coat with cooking spray. Add the mushrooms, and 1 tablespoon of mesquite seasoning; cook and stir until almost done. Remove the mushrooms the pan using a slotted spoon, and coat with more cooking spray. Add chicken and brown on both sides. Return the mushrooms to the pan, and season with another tablespoon of mesquite seasoning. Cook, turning as needed, until chicken is no longer pink in the center, about 5 minutes.
• Once the chicken is done, remove it from the pan, leaving the juices and mushrooms in the pan. Place slices of mozzarella cheese on top of the chicken. Stir the soup into the mushrooms, and bring to a simmer. Season with oregano and salt. Pour over the chicken, and serve.