Yummy Quesadilla with Chichen

2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
1/3 cup shredded monterey jack cheese
1/3 cup shredded cheddar cheese
1/2 medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
1/4 teaspoon finely chopped cilantro
1 dash salt

1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.
3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.
4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
5. Sprinkle the cilantro and a dash of salt over the other ingredients.
6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.

9. Serve hot with sour cream, guacamole, and salsa on the side.

Shrimp Lover's Pasta

2 lbs raw shrimp (peeled and deveined)
1lb angel hair pasta (or linguini)
1 cup butter
2 shallots (minced)
8 garlic cloves (minced)
1/3 cup white wine
3 tablespoons lemon juice
¼ cup fresh parsley (chopped)1/4teaspoon salt
1/8 teaspoon ground black pepper




1: Cooking angel hair pasta or linguini according to package directions. Meanwhile, melt 1 cup of butter in a skillet. Add in shallots and garlic and cook for about 5 minutes stirring constantly (you don’t want them to burn)
2: Add shrimp and cook over medium heat (4-5 minutes or until shrimp turn pink, make you sure flip them over so both sides are cooked)
3: Add wine, lemon juice, parsley, salt and pepper. Cook for another minute or two and pour shrimp mixture over pasta and serve.

Queso Napolitano

 9 eggs
1 12 oz can of carnation milk
2 tablespoons vanilla
1 14 oz can of  "leche la lechera" ( mexican  milk)
3 mint leaves
5 tablespoons sugar

1 .-  Blend 9 eggs, carnation milk, "the dairy" milk, vanilla.2 .- In a large container to boil water (will be cook  in the style "Bano Dona Maria")3 .- In a saucepan melt the 5 tablespoons of sugar.4 .- Once the sugar melts, changing into a container for baking as soon as possible and add the liquid and 1 mint leave.5 .- Let it cook for  1 1/2  hour, pass it on to a flat plate, and put in refrigerator for 1 hour.

Fatima's Margarita

Salt
Ice
45 ml (1/2 measures) tequila
15 ml ( 1/2 measure)Cointreau
30 ml ( 1 measure) lemon juice

Frost the Rim of a martini glass with salt. Place ice, tequila, Cointreau and lemon juice in cocktail; shake well and strain into martini glass.

Tuna pasta

2 tablespoons virgen oil
2 cloves garlic, chopped
1 cup chopped flat leaf parsley
One 28-ounce can crushed tomatoes
Salt and Pepper
One 6-ounce can white tuna in olive oil, drained
One 1-pound box medium pasta shells

1.- In a large saucepan, heat the olive oil over medium heat. add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoon parsley and cook1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter then stir in the tuna.
2.- Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain.Add the pasta to the tuna sauce and stir in three quarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.

Strawberry Daiquiri

crushed ice
45 ml (1/2 measures) light rum
30 ml (1 measure) Cointreau
15 ml (1/2 measure) strawberry liqueur
30 ml ( 1 measure) lime juice
4 fresh strawberries.

Place ice, rum, Cointreau, liqueur, lime juice and strawberries in blender. Blend until well mixed. Pour into a large goblet. Serve with a straw.

Apple pork loin chops & squash

4 one inch boneless pork lion chops
Salt and pepper
3 tablespoons olive oil
1 onion, chopped
1 cup apple juice
1/2 butternut squash-peel, seeded and cut into 1-inch pieces
1/2 cup golden raisins
3 tablespoons chopped fresh sage

1.- Preheat the oven to 250'. Season the pork chops with salt and pepper.In a large heavy skillet, heat 1 tablespoon olive oil over medium-high heat.Working 2 batches, add the pork and 1 more tablespoon olive oil between batches.Cook until browned, about 5 minutes on each side.Transfer to an oven proof dish and tent with foil; place in the  oven.
2.- Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add onion and cook for 2 minutes, scraping out any browned bits.Stir in the apple juice,squash,raisins and sage; season with salt and pepper.Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.