BBQ Chicken Quesadilla

1 Precooked Deli Rotisserie Chicken, meat removed & coarse chopped
8 oz. Gouda Cheese, shredded
8 oz. Baby Swiss, shredded
1 bunch green onions, sliced
4 oz. jar Charbroiled Bell Peppers, drained
12 oz Sweet Baby Rays BBQ Sauce
10 10" Flour tortillas

In a medium bowl combine first 7 ingredients and set aside. In a large skillet with 1 teaspoon oil over medium high heat place in 1 flour tortilla and fill with 1/2 cup BBQ Chicken top with 2 tablespoons BBQ Sauce and fold flour tortilla in half. Cover and cook for 3 minutes then flip quesadilla and cook for an additional 2-3 minutes or until cheese is melted. lace in a 13X9 baking dish and keep warm in a 170F oven until ready to slice and serve. Cook remaining quesadillas. Serve with sour cream or salsa if desired.

Tuscan Chicken Sandwich

Sauce:
1 15.5 oz can of diced tomatoes
1 Tbsp. Hearty Spaghetti Seasoning (from Wild Tree - Contact Amanda @ http://www.amanda.mywildtree.com)
1/2 cube beef bullion

1 medium yellow bell pepper, sliced
1 medium onion, sliced
6 slices provolone cheese
6 Tbsp. prepared Pesto
1 loaf french bread
1 lb. grilled chicken breasts strips
1/2 lb. sliced mushrooms
Parmesan cheese
olive oil
garlic powder

To make sauce add all ingredients in medium sauce pan and simmer over medium for about 1 hour. Remove from heat and put in blender and puree until smooth.

Preheat oven on broil. Brush french bread, peppers and onions with olive oil and sprinkle with garlic powder; Broil bread until golden brown and peppers and onions till charred. Remove Peppers seed and slice.

Brush bread on one side with pesto add chicken, peppers, onions. Top with tomato sauce and sliced mushrooms sprinkle with Parmesan cheese add sliced cheese, Place back under the broiler until cheese melts. Slice and serve.

The Burger Reinvented - Part Two : Black and Bleu Burgers

1 1/2 lbs Ground Chuck
1/2 Tbsp. Fresh Coarse Ground Pepper
1 Tsp. Kosher Salt
1 Tbsp. Worcestershire sauce

Mix together and make 8 thin patties. Sandwich 1/4 of the following mixture between two patties.

2.5 oz. Crater Lake Oregon bleu cheese (Rogue Valley Creamery)
2 oz. cream cheese, softened
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
dried or chopped fresh parsley
1 tsp. Dijon mustard

Grill about 10 minutes, turning once, or until desired doneness. Add your favorite toppings (we like lettuce and red onion and thick Black Pepper Bacon) and condiments. Makes 4 hearty burgers.

The Burger Reinvented - Part One : Sliders

1 1/2 lb. Ground Chuck 80/20
1 Tbsp. Kosher Salt
1/2 Tsp. Ground Fresh Pepper
1 Large White Onion, diced small
16 Potato Rolls, Sliced in half

Burger Bar:
Cheddar Cheese, American Cheese, Pepperjack Cheese
Sliced Pickles, Roma (Plum) Tomatoes, Lettuce,
Sautéed Mushrooms, Ortega Green Chilies, Grilled Pineapple

Cooked Bacon, Pastrami, Ham
Mayonnaise, Ketchup, Ranch Dressing, BBQ Sauce, Mustard,
Guacamole, Hot Sauce

In a Medium Bowl combine Ground Chuck, Salt and Pepper, loosely mix together with hands trying not to press to much together (This makes a tough burger). Preheat griddle on medium high heat. Take about 1/4 cup of the meat and shape into a ball, press in about 1 tsp onion in one side, cook onion side up first for about 4-5 minutes then flip, Slice Roll in half and place on top of the meat and add cheese of your choice continue cooking for 2-3 minutes

Makes about 16 Mini Burgers