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Entries in southwestern (2)


Chunky Tomato Salsa With A Kick!


Everyone has their own take on salsa.  Some like it hot, others like it mild, some like it chunky others like my friend Cindy whir it up in a blender so it’s smooth and on the thin side.  And the varieties - Mango, peach, pineapple, jalapeño, corn, fresh tomatoes chunky tomatoes, pureed tomatoes – it seems like you can salsa-fy anything.  Personally, I like a traditional chunky tomato-based salsa with my favorite sweet hot combination incorporated into the flavors.  After making this a few times, I whittled down the chipotle puree from a burn your lips and stick your mouth under the faucet amount to one tablespoon.  But it’s all a matter of taste and if you don’t need your taste buds or want to feel your lips for a week by all means, ramp the puree up to three tablespoons...ouchy!



Serves a crowd

3 14.5oz cans of fire roasted tomatoes

2 4oz cans fire roasted green chiles

1 tablespoon chipotle puree

2 teaspoons cumin

1 teaspoon garlic powder

2 tablespoon sugar

1 teaspoon balsamic vinegar

½ cup fresh cilantro, chopped


Combine all the above ingredients, except the cilantro, in a medium sauce pan and simmer, uncovered, 1 ½ hours until thick.  Stir in the cilantro.  Cool and keep refrigerated until ready to use.  Will keep in the fridge for 1 week.



Chipotle Chile Corn and Red Onion Quesadillas with Chicken and Boursin Cheese


A quick easy appetizer that was Bobby Flay inspired as I flipped though his Mesa Grill cookbook.  Only problem was that I didn’t have any charred corn relish or tomato jam and cilantro yogurt.  But I did have leftover grilled chicken (shocker!) from the night before, canned corn, Boursin cheese and a few other things I thought would taste nice.  I used red onions and chipotle chile pepper to get that sweet heat thing going. I whipped these up in about 15 minutes.  If you don’t have Boursin or don’t like it a nice goat cheese would be lovely too. 

 I forgot how much I love his Mesa Grill cookbook!  It is just filled with fresh tastes and with the warmer weather coming up, perfect when the grill gets fired up.  Step aside Mario and your orange crocs.  The fresh southwestern tastes and explosive flavors from Bobby are back in my kitchen.


Makes 2 large quesadillas


16oz (2 cups) cooked diced chicken

1 11oz can whole corn kernels, drained

1 medium red onion, small chop

1 5.2oz package Boursin cheese

1 ½ teaspoons chipotle chile pepper (or a bit more if you like it hotter)

4 large flour tortillas (or whole wheat)

Canola oil


Heat a little olive oil in a skillet over medium heat.  Add onion, sprinkle with chile pepper and cook until softened.  Add corn; continue cooking a few minutes longer until flavors are combined. 

Place 2 tortillas on a work surface.  Spread half of the onion mixture and chicken on each tortilla.  Divide the cheese in ½ and crumble on top of chicken.  Top with remaining tortillas.

Brush tops of quesadillas with a little canola oil.  Cook in a large skillet over medium heat for 5, weighting down if necessary to keep flat (I use my grill press).  Carefully flip over and continue cooking until golden brown and the cheese has melted, another 3-5 minutes.  Let cool a bit before cutting into wedges to serve.

It’s All Delicious Notes:  You can fire up the grill and cook them on that over medium heat as well.