SOUTHWESTERN MESQUITE & COFFEE BURGERS
NEED
- 1 pound Ground Chuck or Ground Round
- favorite Hamburger Roll
- favorite Salsa
- Pepper Jack Cheese
- condiments & toppings of choice
- WILD WILD SOUTHWEST MESQUITE & COFFEE SPICE RUB
Form the meat into 4 oz. patties. Shake SOUTHWESTERN SPICE to taste onto both sides of the burgers. Rub the spices gently into both sides with your hands. This rub will create a flavorful concentrated crust on the outside of the burgers while sealing in the juices.
Cook the burgers over an open flame to desired doneness. Be careful not to burn the burgers as they will dry out & lose flavor.
Combine the burgers with Salsa, & Pepper Jack Cheese. Finally, add your desired toppings & enjoy.
SOUTHWESTERN CHICKEN QUESADILLAS
NEED
- 8 ( 12-inch ) Flour Tortillas
- 1 pound of Boneless Skinless Chicken Breast or Thighs
- 2 Red Onions thinly sliced
- 2 diced Bell Peppers ( colors of choice )
- 8 to 16 oz. shredded Monterey Jack or Mexican blend Cheese
- Frying oil of choice
- WILD WILD SOUTHWEST MESQUITE & COFFEE SPICE RUB
Wash Chicken thoroughly. Shake SOUTHWESTERN SPICE liberally on both sides of the Chicken. Rub the spices in gently with your hands.
Place Chicken on a grill at medium-high heat. Cook approximately 4 to 5 minutes per side. Careful not to burn it as it will dry out & lose flavor. It is done at 165 Degrees F., & when the juices run clear. Finally, dice the Chicken.
Fry the Onions & Peppers in Oil till they become soft & translucent.
Lay out 4 of the Tortillas on a flat surface. Top with the Chicken, Onions, Peppers, & Cheese. Top the 4 Tortillas with the remaining 4 Tortillas & press down to seal.
Heat a large fry pan at medium heat with enough oil to coat the bottom of the pan. Cook about 3 minutes per side until they reach a nice golden brown. Repeat with remaining Quesadillas.
Cut into 4 to 8 pieces. Serve & enjoy.
