Baked Perogies

I saw this recipe on the back of a box of Mrs. T.'s Mini Perogies and love it.  It works for any size perogie and is a nice variation if you are tired of sauteing perogies or boiling them.

The mini perogies can be used for either a meal or an appetizer.

Ingedients:

• 1 box of frozen perogies
• 2 T. olive oil
• 1 T. chili powder
• 1 T. hot sauce

Directions:

• Heat the over to 400.
• Spray a baking sheet with non-stick spray.
• In a plastic bag, mix the perogies, olive oil, chili powder and hot sauce until the perogies are coated thoroughly.
• Place the perogies on the baking sheet in a single layer.
• Bake for 20 minutes, turning the perogies over half way through.
• Serve with sliced celery and ranch or blue cheese dressing.

Chili-Lime Chicken Quesadillas

When you walk through Williams-Sonoma, you can always find recipes cards for different types of food.  A couple months ago, I found one for chili-lime chicken quesadillas and salsa.  I picked a copy up and forgot about it for a while until I was cleaning my cookbook shelf last month.  I had some left-over chicken so I thought that I would give the recipe a try for lunch.  I really enjoy this and it is very simple to make.

I don't have a grill for my stove, so I made this in a 10 inch frying pan.

Ingredients:

• 2 boneless, skinless chicken breast halvess
• 4 Tbs. Chili-Lime Rub *
• 6 flour tortillas,each about 9 inches
• canola oil for brushing
• 14 oz. cheddar cheese, preferably sharp
• Sour cream for serving
• Diced red onion for serving

Directions:

• Rub the chicken breasts on both sides with the chili-lim erub.  Place the chicken on the grill and cook, turning once, until nicely grill-marked and cooked through, 4 to 5 minutes per side.  transfer to a cutting board and let rest for 5 minutes, then cut into slices 1/4 inche thick.
• Reduce the heat on the grill to 400 degrees.  Brush one side of each tortilla with oil.  Place the tortillas, oiled side down, on a work surface.  
• Divide half of the cheese among the tortillas, sprinkling it onto half of each tortilla.  Arrange the chicken on top and sprinkle with the remaining cheese.
• Fold the tortillas in half and enclose the filling.
• Place quesadillas on the grill.  Cook, turning once, until the tortillas are lightly browned and crisp and the cheese is melted, about 2 minutes per side.  Transfer to a cutting board.  Repeat as needed until all of the quesadillas are cooked.
• Cut quesadillas into wedges and serve immediately with salsa, sour cream and red onion alongside.

* Available at Williams-Sonoma stores.