Dinner, Lunch, Salad

Greek Pasta Salad with Basil and Feta

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A Greek Pasta Salad filled with fresh vegetables, vinaigrette with feta and basil.

This recipe came about by accident one night when I was making grilled chicken and a greek salad on the side, and more people showed up so I added the pasta to the salad to fill up the table.  It was a delicious and easy summer upgrade and has become a favorite in rotation. 

You may have noticed I’m a little behind on posting this summer. Like most of you, I am trying to savor summer and be outside as much as possible.  This is one of those meals you can make ahead, and have on hand for days at the ready – leaving more time for swimming, and being with family and friends.  It’s also the perfect thing to bring to the beach or on the boat!

Greek Pasta Salad with Basil and Feta

Print Recipe
Greek Pasta Salad filled with fresh vegetables, vinaigrette and crumbled feta
Course dinner, Lunch, Salad, Salad, Lunch, Dinner, snack
Cuisine Mediterranean
Keyword pasta salad, greek salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8

Ingredients

  • 1 lb bite sized pasta - I like large shells
  • 2 pints halved cherry tomatoes
  • 1 small red onion, cut into bite sized slivers
  • 1/2 English cucumber, chopped into bite sized pieces
  • 2 cups mini peppers, chopped into small pieces
  • 1/2 cup chopped fresh basil
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 Tbsp dried oregano
  • 1/2 tsp red pepper flakes
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb. block feta cheese, broken into bite sized pieces
  • optional - add chopped peperoncini to garnish

Instructions

  • Heat a large pot of water to boil for cooking the pasta. Heavily salt and cook according to package directions.
  • Meanwhile, In a large bowl or platter with edges, pile in the veggies; tomatoes, onion, cucumber, peppers, and basil, tossing to combine.
  • In a jar or small glass bowl, combine the olive oil, vinegar, oregano, chili flakes, salt and pepper, shaking or stirring to combine.
  • When the pasta is done, drain and add to the bowl with the veggies. Toss the vinaigrette on top and fold everything together while the pasta is warm - this will help it absorb the flavors. When it's cooled to room temperature, add the feta, and top with chopped peperoncini if desired.

Notes

This is a flexible recipe, like most pasta salads, so you can swap out veggies as you find your favorites.  The vinaigrette is delicious and I often double it to have on hand.  I also like to add more if using the next day, so if you make this ahead, I suggest making extra dressing.
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Sweet

Beatty’s Chocolate Cupcakes

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The most decadent and delicious chocolate cupcakes in the world.  The Iconic Barefoot Contessa’s Beatty’s Chocolate Cake get’s a new look in cupcakes.  

I’ve made this recipe as a cake a million times and it never disappoints.  The recipe ultimately is based on a version of the original Hershey’s Baking Powder Chocolate Cake Recipe on the back of the box – I’ve also made that one a bunch.  This one takes things up a notch with the use of  freshly brewed  hot coffee instead of boiling water at the end.  It’s a trick worth trying, and I honestly don’t like the taste of coffee – it just makes the chocolate flavor stand out even more.   The original cake recipe is from the Barefoot Contessa, of course: https://barefootcontessa.com/recipes/beattys-chocolate-cake

I’ve made only a couple of small changes here to adjust the recipe to cupcakes.  First, I double the frosting recipe (Ina agree’s here) and second I put a little more confectioner’s sugar into the frosting for a thicker consistency.  I slightly reduce the instant coffeee granules in the frosting as well – back to that “I don’t love coffee” thing…  Do what you like and double it if you love coffee.  

It’s important to be prepared for the very thin consistency of the cake batter – it’s not something you will scoop into the muffin trays.  Rather, I pour the batter into a glass measuring cup and carefully fill each spot 3/4 of the way up.  

 

Beatty's Chocolate Cupcakes

Print Recipe
The most delicious chocolate cake recipe split into 24
Course Dessert
Cuisine American
Keyword beatty's chocolate cake, chocolate cupcakes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24

Ingredients

Chocolate Cupcakes

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder (I use Hershey's)
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup canola or vegetable oil
  • 2 extra large eggs
  • 1 tsp vanilla
  • 1 cup freshly brewed hot coffee

Chocolate Frosting

  • 12 ounces chopped good semisweet chocolate (I like Trader Joe's)
  • 1 lb butter, softened to room temp
  • 2 extra large egg yolks
  • 2 tsp vanilla
  • 3 cups powdered sugar
  • 1 Tbsp instant espresso powder

Instructions

Chocolate Cupcakes

  • Preheat oven to 350 degrees, and grease two 12 cup muffin trays, for a total of 24 cupcakes.
  • Sift together the dry ingredients; flour, sugar, cocoa, baking soda, baking powder, and salt, in the bowl of a stand mixer, fitted with the paddle attachment. Stir together until well blended, about 1 minute, on LOW speed.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet to the dry ingredients, Continue to run at low speed until well combined, scraping the bottom of the bowl as needed.
  • Continuing on low speed, slowly pour in the hot coffee, and mix until smooth in consistency. The batter will be VERY runny, compared to most cake batters. Pour the mixture into a glass measuring cup to more easily pour into the muffin tins, filling about 3/4 of the way up. This should fit exactly into 24 cups.
  • Bake at 350 for 25 minutes, then allow to cool in the pans for 30 minutes. This will ensure even settling, and a better release from the pans. Continue to cool on a baking rack as needed. Set aside until ready to frost. .

Chocolate Frosting

  • Chop the chocolate and place in a glass bowl over a pot of simmering water, stirring slowly until just barely melted. Remove from the heat, stirring until all pieces are smoothly combined, then set aside to cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the butter on medium-high speed until yellow and fluffy, about 3 minutes. Add the egg yolks and vanilla, continuing to beat for another 3 minutes. Reduce the mixer to low speed, then slowly add the confectioner's sugar, and continue to mix for another minute or so once combined, scraping down the bowl as needed. Last, add 2 tsp of the hottest tap water to the instant espresso powder, and slowly add that and the melted chocolate to the frosting mixture, until smooth in consistency.
  • Frost the cupcakes! I like to use a large zip top bag, snipping a small opening in one corner to pipe the frosting on. You can also just spread it - the frosting is so delicious it doesn't matter what it looks like!!

Notes

This is a cupcake version of the Barefoot Contessa's iconic Beatty's Chocolate Cake Recipe.  The only changes I made were to double the frosting recipe, add 1/2 cup of extra powdered sugar (for better consistency) and reducing the amount of coffee granules in the frosting.  Other than that, this recipe is magic on all levels!  
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Dinner, Lunch, Salad

Seared Tuna Salad with Avocado and Scallions

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The perfect summer salad from the Barefoot Contessa with a lime soy vinaigrette, scallions and avocados, topped with sesame seeds.

This is a salad I’ve been making for over. decade, and it fell off my radar for a while, so I’m happy to bring it back just in time for the July 4th weekend.  It’s a great addition to any potluck, or just a simple summer lunch or dinner.  Light and healthy, but absolutely full of flavor and takes almost no time at all to compose.  

The best part about this is you can assemble it early in the day and the flavors will meld over time.  Don’t make more than 8 hours in advance tho, as the acid in the dressing will start to macerate the tuna.  

Here’s a video of how to make this salad!  https://www.tiktok.com/@walestable/video/7114066850245250347?is_from_webapp=1&sender_device=pc

Seared Tuna Salad with Avocado and Scallions

Print Recipe
Classic Barefoot Contessa Salad with Tuna, Avocado and Scallions
Course dinner, Lunch, Salad
Cuisine American, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 2 lbs Sushi Grade Tuna Steak, about 1 inch thick
  • olive oil (1/4 cup, plus more for cooking the fish)
  • kosher salt and black pepper
  • 1 tsp wasabi powder or paste
  • zest from 2-3 limes
  • 6 Tbsp freshly squeezed lime juice (3-4 limes)
  • 2 tsp soy sauce
  • 10 dashes Tabasco Sauce
  • 2 ripe avocados, diced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped scallions
  • 2 Tbsp sesame seeds

Instructions

  • Heat a cast iron skillet over medium high heat. Coat the tuna steak(s) with a couple of tablespoons of olive oil, and coat liberally with kosher salt and black pepper. When the skillet is very hot, sear the tuna steaks 2 minutes per side, making sure to only cook the very outside of the fish - you want the inside to be rare and cool in temp. Set aside.
  • For the dressing, in a small bowl, whisk together 1/4 cup olive oil with the lime juice and zest, wasabi powder or paste, soy sauce, Tabasco, and 2 tsp kosher salt, and 1 tsp black pepper.
  • In a larger bowl, toss the avocado with the dressing, the red onion, and then fold the tuna and scallions in. To serve, lay the salad onto a platter, and top with sesame seeds.

Notes

This salad comes from Barefoot Contessa's At Home Cookbook, and is called Grilled Tuna Salad.  I find it easier, given the quick cook time to simply sear it in the pan on the stove top, but it works great on the grill as well.  It's an amazingly simple and easy dish, that always impresses a crowd.  
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Dinner, Lunch, Salad

The Summer Fridge Salad

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A version of the acclaimed “Jennifer Anniston” salad – healthy and delicious!

This salad is exactly what you want around for the next few months.  It’s a full meal in itself, tho goes great with anything on the grill, and sits happily for days in the refrigerator, never losing integrity.  It’s uber healthy, and full of things you likely will have on hand anyway.  I scaled this for our family of 6 plus leftovers, so you may want to cut it in half if you don’t have that many eaters.

The fresh herbs pictured are interchangeable, based on what you prefer – I use basil, mint and parsley, but cilantro would be great here too.  I also like to add chopped cherry tomatoes, but they won’t sit as well in the salad over a period of time, so just throw them in when you make a plate.  

The Summer Fridge Salad

Print Recipe
Hearty Quinoa, Cucumbers, fresh herbs, feta and pistachios
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword quinoa salad, summer salad, make ahead salad
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings 8 people

Ingredients

  • 2 cups cooked quinoa I use white, but you can use any kind
  • 2 cups chopped English cucumber
  • 3/4 cup chopped red onion
  • 1-2 cans chickpeas (to your liking)
  • 1 cup chopped mixed parsley, basil and mint
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • kosher salt and black pepper
  • 8 oz broken fresh feta (from a block)
  • 1/2 cup roasted and salted pistachios

Instructions

  • In a large bowl, combine the cooked and cooled quinoa, cucumber, red onion, chickpeas, and fresh herbs, tossing to mix. In a small jar, shake up the lemon juice and olive oil with 3/4 tsp kosher salt and 1/2 tsp black pepper, then pour over the salad, again tossing to combine.
  • Add the crumbled feta and pistachios to the salad, then check for seasoning.
  • As the salad sits in the fridge, you may need to add a splash of extra lemon juice and olive oil, salt and pepper. This will keep for days and be delicious and ready to eat whenever you need a snack!

Notes

There are countless versions of this famed salad, and this mixture hits all the notes I love.  I tend to like fewer chickpeas, but you can use up to two cans here to beef up the protein content.  
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Appetizers/Snacks, Sweet

Salted Oatmeal Dark Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies – but the BEST ones ever!  This cookie recipe is a slight variation on my original Sea Salt Chocolate Chip Cookies https://walestable.com/?s=chocolate+chip from last year, with added Dark Chocolate and hearty oats.  

These cookies are salty and sweet but not too sweet – in fact, I envision them being a good upgrade for a s’more instead of the graham cracker. The oats balance out the flavor, and you literally can taste the butter with the saltiness.  Pure heaven.  Two notes – they are delicious when packed after baking – do this by banging the pan on the counter top as soon as you remove from the oven.  Here is a video of the process!   https://www.tiktok.com/@walestable/video/7101690967107079470?_t=8ScWDdYMGnz&_r=1

Salted Oatmeal Dark Chocolate Chip Cookies

Print Recipe
Buttery Cookies with Oats, Dark Chocolate, and Flaked Salt
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies

Ingredients

  • 2 sticks butter, at room temperature I use salted
  • 1/4 cup white sugar
  • 1 cup packed brown sugar
  • 2 Tbsp heavy cream
  • 2 Tbsp light corn syrup
  • 1 Tbsp vanilla
  • 2 cups flour
  • 1/2 Tbsp kosher salt
  • 3/4 tsp baking soda
  • 1 cup rolled oats
  • 1 bag good quality chocolate chips I like Trader Joe's 72%
  • flaked salt for finishing I like Malden

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a stand mixer (or you can do this by hand) combine the butter with both sugars, mixing well until smooth and fluffy. In a small bowl mix the heavy cream, corn syrup and vanilla, then add to the wet ingredients. In a small bowl, whisk the dry ingredients together (flour, baking soda and kosher salt). and add those to the mixer. Last, fold in the oats and chocolate chips, until well blended.
  • Using a 2 inch ice cream scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing about 9-12 per sheet. Sprinkle as desired with flaked salt, and bake at 350 for 12 minutes. When the cookies are done, bang the pans on the counter top. This condenses the cookies and makes the edges even more crispy!
  • Enjoy!

Notes

This recipe is an updated version of my original Sea Salt Chocolate Chip Cookies https://walestable.com/?s=chocolate+chip - they are simply updated to have the oats and a little chewier texture.  
This recipe is a cookie dough without eggs - it's not a mistake.  So enjoy it raw!
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Dinner, Lunch, Salad

Summer Melon Salad with Feta and Mint

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Watermelon, Cucumber, Feta, and mint tossed in a lime vinaigrette.

Countless versions of this salad are out there, and most of the recipes keep it streamlined and simple to allow the fresh ingredients to come through.  I like the balance of the cucumber to reduce the sweetness of the melon, and the lime vinaigrette is the perfect finish with fresh herbs.  Though I wouldn’t recommend making it ahead, I’ve been known to eat this a day later – sometimes it can break down a bit, so toss with the dressing just before eating if possible.  

Here’s a quick video link for how to make this salad!  https://www.tiktok.com/@walestable/video/7099119318050311467?_t=8SV0qFb5PdG&_r=1

Summer Melon Salad with Feta and Mint

Print Recipe
The perfect summer salad of melon, cucumber, feta and a minty lime dressing.
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword Summer Salad, Watermelon Salad, Melon Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people

Ingredients

  • 3 cups sliced or chopped watermelon (about 1/4 of a standard watermelon)
  • 2 cups cantaloupe or honeydew, chopped
  • 1 cup sliced Persian or English cucumbers
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp honey
  • 2 Tbsp fresh chopped mint leaves
  • kosher salt and pepper
  • 4 oz sliced feta (I prefer using a block of feta to the crumbles)
  • 1/4 cup toasted pistachios
  • 2 Tbsp fresh chopped chives
  • 2 Tbsp fresh chopped basil

Instructions

  • To make the salad, arrange the melons and cucumber on a platter - this is a good salad for a large platter so that the dressing and herbs get scattered easily, without having to toss it.
  • Make the dressing - combine the lime juice, olive oil, honey, salt, pepper, and chopped mint in a small jar, shake to combine.
  • When ready to serve, pour the dressing over the salad, top with feta, pistachios, chives and basil to finish.

Notes

This is a great recipe for a summer barbecue or picnic - it's great kept cold, so keep in a cooler.  
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Dinner

Crispy Sour Cream and Onion Potatoes

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Crispy Oven Baked Baby Yukon Golds bathed in seasoned olive oil and topped with a yogurt Chive dip.

This is the kind of thing that disappears as soon as you take it out of the oven.  Hungry people sense it and devour it immediately.  It’s insanely delicious, incredibly easy to make, and while it makes a great side dish for dinner, it’s also just a great snack or appetizer.  Full credit here goes to Tieghan Girard’s new cookbook  “Half Baked Harvest, Every Day”   No link here, but I can provide you with a video of how I made them!

 https://www.tiktok.com/@walestable/video/7098471443549146411?_t=8SOUTmX9fdG&_r=1  

 

I’ve made crispy baked potatoes like this before, but the sour cream and onion seasoning here takes the idea to a whole new level – you can replicate this with any type of seasoning you like – taco’s and serve with a side of guacamole, a little cayenne with a side of blue cheese – but trust me this recipe is the place to start.  Flavor is layered in every step of the process, starting with salting the water for the potatoes in cooking round 1.  

Crispy Sour Cream and Onion Potatoes

Print Recipe
Crispy Oven Baked Potatoes tossed with Seasoning and a Side of Yogurt Chive Spread
Course brunch, dinner, Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

  • 2 lbs baby Yukon gold potatoes
  • 1/2 cup olive oil, plus more for greasing the pan
  • 1 Tbsp kosher salt
  • 2 cups sour cream or greek yogurt I like 1 cup of each
  • 2 Tbsp chopped fresh chives
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp dried dill
  • 2 Tbsp grated pecorino or parmesan
  • fresh herbs for serving
  • flaked salt and pepper

Instructions

  • Preheat the oven to 450, placing racks in the upper and lower thirds. Grease two baking sheets with olive oil.
  • Place the potatoes in a large pot and cover with enough cold water to cover by 1 inch. Season the water with the kosher salt, bring to a boil, and then simmer for about 15 minutes, until the potatoes are fork tender. Drain, and allow to cool slightly.
  • Toss the potatoes on the baking sheets, divided evenly. Using a glass with a flat bottom, gently smash the potatoes, causing them to flatten to about 3/4 inch thick. Bake for about 25 minutes until the potatoes are crispy on the edges.
  • Meanwhile, in a small bowl, mix the 1/2 cup of olive oil with the onion powder, garlic powder, parsley, dill, parmesan, and a pinch each of kosher salt and pepper. When the potatoes are done, toss them with this seasoning oil, using a spatula to move them around, allowing them to break up into bite size pieces.
  • Mix the Greek Yogurt or Sour cream with the chopped chives, about 1/2 tsp salt and pepper, and stir to combine. Line about half of the mixture on the bottom of your serving platter, making a bed of dip for your little potato nuggets. Drop the potatoes on top, sprinkle with more fresh herbs, and serve with extra dip on the side.

Notes

This recipe comes from Tieghan Girard's new Cookbook, Half Baked Harvest Every Day, which is filled with genius ideas!  No link for the recipe, but you can buy the book on Amazon!
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Uncategorized

Dark Chocolate Andes Mint Brownies

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Decadent dark chocolate brownies topped with melted Andes mints

Dark Chocolate brownies make the ultimate base layer under a layer of melted andes candies mints – the best brownies you will ever eat!  Half Baked Harvest offers up the ideal recipe for the batter – crinkle top brownies https://www.halfbakedharvest.com/crinkle-top-brownies/. 

Here’s a Video!

https://www.tiktok.com/@walestable/video/7097999499318070570?_t=8SKv66PJDiM&_r=1

 

Dark Chocolate Andes Mint Brownies

Print Recipe
Ultimate Dark Chocolate Brownies topped with melted Andes Mint Candies
Course Dessert
Cuisine American
Keyword andes mints, mint brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16

Ingredients

  • 2 sticks butter (I use salted)
  • 2 cups chocolate chips
  • 1.5 cups granulated white sugar
  • 1 Tbsp vanilla
  • 2 tsp instant coffee granules
  • 4 xl eggs
  • 1/2 cup flour
  • 1/2 cup cocoa powder
  • 1 Tbsp baking powder
  • 1 box of andes mint candies

Instructions

  • Preheat oven to 350 degrees. Grease and line a 9x12 baking dish with parchment paper to make it easy to lift the brownies out of the pan.
  • Using a medium saucepan, melt the butter and chocolate chips together over medium low heat. Remove from the heat just before all the chips have fully melted, stirring to complete the process. Move the melted mixture into a glass bowl to cool a bit. Stir in the sugar, vanilla and coffee granules.
  • In another bowl, whisk the four eggs until bubbly on top - about one minute. Combine with the chocolate mixture, and then add the dry ingredients (flour, cocoa powder and baking powder). Stir until just combined, then pour into the baking dish, and bake for 30 minutes, until just barely cooked through.
  • As soon as the brownies come out, top with the mint candies, allowing the heat of the brownies to melt them. Using a small spatula, spread the melted mints into a thin smooth layer on top of the brownies, then chill for about one hour to set. The topping will be like an invisible layer of chocolate mint crust that is amazing!

Notes

The brownie recipe for the base is from Half Baked Harvest - her crinkle top brownies are unbeatable!  https://www.halfbakedharvest.com/crinkle-top-brownies/
 
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Dinner, Lunch

Crispy Folded Buffalo Chicken Quesadilla’s

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Buffalo Chicken Quesadilla’s folded with a cilantro ranch and pepperjack cheese.

Over the last couple of years there have been countless variations on this folded quesadilla method – this one is based on a Half Baked Harvest recipe, and it’s absolutely delicious.  The recipe is adaptable for your own tastes – you could do a Mexican spin or a blackened seasoning, swap out the ranch for another sauce – whatever you like.  The method is fun, and I like it best with the cheese on both of the outer layers, so place the ingredients in the correct order as shown for the best melting ability.  

Here’s a video!

https://www.tiktok.com/@walestable/video/7096536229113711918?_t=8SKuwzoHKl4&_r=1

Crispy Folded Buffalo Chicken Quesadilla

Print Recipe
Crispy Fried Buffalo Chicken Quesadilla with Cilantro Ranch and Pepperjack
Course dinner, Lunch
Cuisine American
Keyword folded wrap, buffalo chicken, quesadilla

Ingredients

  • 3 split chicken breasts, bone-in and skin on
  • olive oil, salt and pepper
  • 3/4 cup Franks Red Hot Sauce
  • 2 Tbsp sour cream
  • 6 slices pepperjack cheese (use cheddar if you prefer)
  • 8 oz shredded cheddar and jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1 bunch scallions, chopped
  • 2 Tbsp chopped chives
  • 2 cups chopped romaine or butter lettuce
  • 6 burrito size tortillas (large)

Cilantro Yogurt Ranch

  • 1 cup greek yogurt
  • 1 cup sour cream
  • 1/2 cup chopped cilantro
  • 2 Tbsp chopped chives
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • kosher salt and black pepper to taste

Instructions

  • Preheat the oven to 350 degrees. Rinse and pat dry the chicken breasts, place on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until internal temp reaches 165 degrees. Set aside to cool.
  • When the chicken has cooled, remove the skin and bones, and shred the meat into small pieces by hand. Combine the torn chicken with the Frank's Red Hot and 2 Tbsp of sour cream, along with a pinch each of salt and pepper. Set aside for assembly.
  • Make the Ranch - combine all ingredients and stir together into a smooth consistency. This will make WAY more than you need, but it's great to serve along side and use for veggies afterwards.
  • To assemble the Quesadilla's, lay the tortilla out on a cutting board, and cut one slit into the center of the disc. You are working with four quadrants, and you want both of the outside pieces to have cheese for melting, so place ingredients as pictured, in the following order. Lower left, chicken and sprinkle with chopped chives; upper left, a smear of ranch, topped with chopped lettuce, scallions and cilantro. Upper right, a slice of Pepperjack cheese; lower right a combination of grated cheese.
  • Fold the wrap up into one triangle with four layers - starting with the lower left, fold the chicken up over the romaine and ranch, then fold over to the top right, and finally lower right. You will have a wedge of stacked quesadilla to pan fry and melt the cheese.
  • In a cast iron or non-stick skillet over medium heat, coat the pan with olive oil, and sear the outsides of the wrap on both sides, taking care to keep all ingredients tucked inside safely. Serve alongside with extra ranch and a drizzle of Frank's, with chopped chives and cilantro to top.

Notes

This recipe is SUPER flexible - you can make the chicken with any type of seasoning (Mexican, blackened), mix in any cheese or spreads you prefer - it's a great method for a fun take on a quesadilla.  
This recipe is based on Half Baked Harvest's Folded Crispy Buffalo Chicken Wrap, though I changed a few small parts.  https://www.halfbakedharvest.com/buffalo-chicken-wraps/
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Dinner

Roast Chicken, Poblano and Goat Cheese Enchiladas

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The ultimate enchiladas with Roasted Chicken, smoky poblano peppers, goat and pepper jack cheese, served with smashed avocado and fresh cilantro.

Enchiladas are in regular rotation here, mostly because it’s an incredibly easy meal to make in advance.  It’s like a big Mexican lasagna and you can cater to personal likes and dislikes on every ingredient.  This recipe works great without the chicken too for a vegetarian spin – just increase the amount of beans, corn and peppers.  

I based this recipe on the Barefoot Contessa’s Cheesy Chicken Enchiladas (Modern Comfort Food), but I skip the sauce making and go for the jar.  I have tried it both ways, and the effort on the sauce, while valiant, isn’t necessary in my opinion.  I love Whole Foods 365 Red Enchilada Sauce, and the goat cheese in the filling (and on top!) sets these apart from the pack. 

Roast Chicken, Poblano and Goat Cheese Enchiladas

Print Recipe
Ultimate Enchiladas stuffed with roast chicken, poblanos, goat and pepperjack cheese
Course dinner
Cuisine Mexican
Keyword enchiladas
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 3 split chicken breasts, bone in and skin on
  • olive oil, kosher salt and pepper
  • 2 15 oz jars of red enchilada sauce I like Whole Foods 365 brand
  • 1 yellow onion, chopped
  • 1/2 poblano peppers, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen corn kernals optional
  • 1/4 cup chopped scallions, plus more for serving
  • 1 tsp chili powder
  • 8 8 in. flour tortillas
  • 8 oz plain goat cheese
  • 12 oz grated cheese (cheddar, jack, pepperjack)
  • fresh cilantro, limes, avocados and sour cream for topping

Instructions

  • To roast the chicken, preheat the oven to 350 degrees. Rub each chicken breast with olive oil, salt and pepper. Roast on a baking sheet for about 35 minutes, until it reaches 165 degrees. Set aside to cool, then shred into small pieces. Keep the oven at 350 degrees for baking the enchiladas when assembled.
  • In a large saute pan over medium heat, add 2 Tbsp olive oil, then saute the chopped onion and poblano peppers for about 5 minutes. Add the garlic, corn kernels, black beans, scallions chili powder, and a pinch each of salt and pepper, stirring for a couple more minutes. When everything is soft and combined, set aside to cool.
  • Grate the hard cheese, and add the pulled chicken to the sautéed vegetables. Add about 1/2 cup of enchilada sauce to the mixture, along with about 1/3 of the grated cheese. This will be the base of the filling.
  • To assemble the enchiladas, pour about 1/2-3/4 cup of the enchilada sauce into the bottom of a 9x13 baking dish. Using the dish to coat the tortillas, baste them in the sauce, and one at a time, put a scoop of the mixture, along with a few pieces of crumbled goat cheese, into each tortilla and roll up. Place the filled toritalls seam side down and nestle together into the baking dish. You will have 8 when finished, making sure to reserve some goat cheese for the topping. Top the dish with the remaining enchilada sauce, the rest of the grated cheddar or pepperjack cheese, and a few crumbles of goat cheese.
  • Bake in the center rack for about 30 minutes, until the entire dish is bubbling and the cheese is gold brown. Let the enchilada's sit for at least 10 minutes before serving (they will fall apart if you dig in too quickly).
  • To serve, using a long thin spatula, remove one enchilada to each plate and top with smashed avocado, cilantro, a scoop of sour cream, and lime wedges.

Notes

This dish is excellent for making ahead - simply assemble fully, cover with plastic wrap, and bake for 30 minutes when ready to eat.  They will keep for days and make amazing leftovers too!
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