Roasted drumsticks with sort of Spanish rice (I didn’t have sauce, only diced toms) and broccoli. And cheese and hatch chili quesadillas with the same rice plus black beans.
Rice:
2c white rice plus 2c water (or broth)
16oz can fire roasted tomatoes or 8oz tomato sauce (this is better)
Cumin and garlic powder to taste
Bring everything to a boil and simmer on low for 40 mins or until water is incorporated, fluff with a fork.
Chicken:
In a bowl toss drumsticks with 2tbl olive oil and seasonings to taste (I used rosemary oregano and garlic salt). Bake at 425 for 40 mins flipping once halfway through
Quesadillas:
2Tbl of olive oil or butter in a nonstick pan
Put tortilla in pan
Put 1c melting cheese on top, avoiding edges
Put any other ingredients on top (protein, onion etc) – I used hatch green chiles and a dusting of cumin
Top with second tortilla
Cover and Let sit on medium-low for 3 minutes then flip and let sit another 3 minutes. The tortillas will have oil on them at this point, this is normal – you just want the cheese to start melting
Turn heat up to medium high and let the tortilla start to brown. Flip every couple of minutes until you get a color like this
Tip on the quesadillas the more “stuff” you add in between the more you have to balance not getting the tortillas too brown before the stuff in the middle melts and incorporates. Often I just put cheese in there and then have a protein on the side (here I have canned black beans)
Serve with salsa or hot sauce, sour cream, fresh scallions or whatever garnishes you like
by nerdzen