Fried chicken burritos and chicken quesadillas

With our busy schedules, it is a bonus any time we can get two meals for the effort of one. Starting with this simple recipe for spicy shredded chicken, we can make two of our favorite dishes: fried chicken burritos and chicken quesadillas. The chicken also makes a great topping for nachos or Mexican pizza or a fantastic filling for fajitas or chicken tacos.

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Shredded chicken

4 boneless, skinless chicken breasts

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon black pepper

¼ teaspoon cayenne pepper

1 tablespoon vegetable oil

4 jalapeños (with seeds), sliced

6 cloves garlic, whole or halved

Water

Heat vegetable oil in a large skillet or dutch oven with lid over medium-high heat. Combine spices, and coat chicken on both sides with spice mixture. Brown chicken in skillet for approximately 1 minute, then turn over and add garlic and jalapeños. Cook 1 minute on second side, then add water until ¾ of the chicken is covered. Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour.

Remove chicken from skillet, reserving juice, jalapeños and garlic. Using two forks, shred the chicken, then return to the pan with the juice.

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Fried chicken burritos

Shredded chicken

1 can refried black beans

1 teaspoon lime juice

1 teaspoon cumin

1 package Spanish rice mix, prepared

1 8-ounce package shredded Mexican cheese blend

4 soft taco-size flour tortillas

¼ cup cilantro, chopped

1 tablespoon vegetable oil

Salsa, guacamole and sour cream for garnish

Heat vegetable oil in a large skillet over medium-high heat.

Combine lime juice, cumin and refried black beans in a microwave-safe bowl. Heat in microwave for 1 minute. Stack tortillas on a microwave-safe plate, separated by wet paper towels, and microwave for 30 seconds.

Place 2 heaping tablespoons each of shredded chicken, black bean mixture, Spanish rice and shredded Mexican cheese and ¼ of the cilantro in the center of a tortilla. Fold over one side of the tortilla and use your fingers to tuck the edge of the tortilla under the filling. Fold in the top and bottom edges of the tortilla and roll the burrito tightly. Place in the heated frying pan with the burrito seam side down. Fry until golden brown, approximately one minute, then flip and brown on the opposite side. Continue flipping the burrito until all four sides are browned. Remove burrito from the skillet.

Repeat process with the remaining filling and tortillas.

Serve with salsa, guacamole and sour cream to garnish.

Note: Refrigerating the chicken in the juices with the jalapeños and garlic will help intensify its flavor until you are ready to make the chicken quesadillas. Also, save the leftover black beans and Spanish rice as side dishes to accompany the quesadillas.

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Chicken quesadillas

Shredded chicken

1 8-ounce package shredded Mexican cheese blend

4 soft taco-size tortillas

1 tablespoon vegetable oil

Salsa, guacamole and sour cream for garnish

Heat vegetable oil in a large skillet over medium heat.

Place a tortilla in the skillet; on one half of the tortilla, layer ¼ cup cheese, then 2 heaping tablespoons shredded chicken and another ¼ cup cheese. Fold over the other half of the tortilla to make a half-moon shape. Fry for one minute, then turn over the quesadilla and fry for one minute on the other side. Remove quesadilla from the skillet.

Repeat process with the remaining filling and tortillas.

Serve with salsa, guacamole and sour cream.