Quesadilla Sliders

Ingredients:

  • 20 flour tortillas, cut into 3" circles with a cookie cutter OR you can use a bag of round nacho chips
  • 1 cup Extra chunky medium salsa
  • 2 cups Mexican shredded cheese Blend
  • 1 cup Cooked diced chicken breast
  • 2 Tb chopped fresh cilantro
  • 1 cup Sour cream

If using the flour tortilla- deep fry the rounds until golden brown, drain well and allow to cool (if not then follow recipe below with the store bought round nacho chips

Prepare chicken your favorite way, grilled or baked. And dice into small cubes

Mix 3/4 of the salsa, all the cheese and chicken

Lay out round nacho chips on sheet pan and place 1 tablespoon of mix on each chip

Arrange on a parchment line baking sheet with adequate space between each

Bake at 350 till cheese is melted.

Remove from oven

Assemble 1 of on top of another to form a stack

Transfer to a platter

Garnish with a small amount of sour cream and remaining salsa

Enjoy

Chef Robert

Peameal Bacon Sliders (4 servings)

Ingredients:

  • 12 mini burger bun or soft dinner roll
  • 12 slice peameal bacon cut in half
  • 1 cup teaspoon caramelized onions
  • 12 slice cheddar cheese
  • 1 cup teaspoon Dijon mustard

Directions:

At your local supermarket, look for Mini burger buns or soft dinner rolls

Slice one onion, heat a pan to medium high heat, add 1 tsp of oil and sauté onions till soft and golden in color.

Cook off the slices of peameal bacon and cut in half and set aside

Cut your buns in half, and place the bottom half on a baking sheet, lay two pieces of your peameal bacon and a slice of cheddar cheese on the bun and place under broiler until the cheese melts

Pull out of oven and place 1/2 tsp of onions on each one, spread the Dijon mustard on the top half of the bun and place on top of slider

Serve on your favorite platter

Enjoy

Chef Robert

Clubhouse Sandwich

Ingredients:

(For each sandwich)

  • 3 slices white sliced bread (any favorite bread)
  • 2 slices tomatoes
  • 2 leaves Boston lettuce
  • 1 tablespoon mayonnaise
  • 1 slice cheddar cheese
  • 3-4 slices shaved ham
  • 2 heaping Tablespoons of chicken salad
  • Chicken Salad (4 servings)
  • 2 chicken breast Cooked anyway you like
  • 1/4 cup diced white onion
  • 1/4 cup diced celery
  • 1/2 cup mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

In a bowl mix all the ingredients for the chicken salad and set aside in the fridge

Toast the sliced bread and line up on the cutting board

Spread mayo on two of the slices. On the fist slice place 2 heaping tablespoons of Chicken salad and press down to all the corners.

Place the second pieces of bread on top and lay your ham, cheddar cheese, tomato and lettuce.

Spread mayo on the last piece of bread and place on top.

Cut the sandwich into triangles and Hold together with skewers.

Serve on your favorite plate with a salad or chips.

Enjoy

Chef Robert

Chopped Chicken Salad

Ingredients:

  • 1 cup BBQ Sauce
  • 1 cup Mayonnaise
  • 1/2 cup of diced carrots, celery, red onion, red pepper, red radish, tomatoes
  • 1/2 cup corn
  • 1/2 cup tiny broccoli flowerets
  • 1 - 8oz can black beans
  • 1 head chopped iceberg lettuce
  • 1 head Boston lettuce
  • 2 cups cooked diced chicken
  • 1/2 cup crushed nacho chips

Directions:

Prepare chicken your favorite way, grilled or baked

Mix your favorite BBQ sauce with mayonnaise to make the dressing and set aside

In a large bowl mix vegetables with chopped iceberg and add your dressing

Line a large serving bowl with leave of Boston lettuce and place the salad in the middle

Toss warn diced chicken in BBQ sauce and place on top

Sprinkle with crushed nacho Chips

Enjoy

Chef Robert and Chef Tony

Cheese Burger Spring Rolls

Ingredients:

  • 1 lb cooked ground beef
  • 1cup diced cheddar cheese
  • 1 cup ketchup
  • 1/4 cup chopped pickles
  • 10 spring roll wrappers
  • 3 tbsp flour
  • 1/2 cup water

Directions:

At your local Chinese supermarket, look for spring roll wrappers.

Mix cooked ground beef with diced cheese and ketchup.

Lay out spring roll wrapper, place 1 tablespoon of mix into corner with a pinch of chopped pickles.

Mix flour and water together in a small bowl

Brush edges with flour water mixture and roll like a cigar folding the ends in.

Deep Fry till crispy and golden brown.

Best served with the classics, ketchup, mustard and relish

Enjoy

Chef Robert and Chef Tony