Recipe: Chicken Quesa Something and Deep Fried Cheesecake

I have discovered a problem with liking to cook. I am not sure it is a real major problem and some might consider it a blessing rather than a problem; but for my ever expanding waist line and my nutrition Nazi inspired carbohydrate counting it is a problem. The problem generally reveals itself when I am watching some, no really any show on the Food Network. Most recently the problem manifested itself while watching Diners, Dives and Drive-Ins with Guy Fieri. He was traveling Route 66 and went to a little diner in Kansas somewhere that was sort of upscale but with a little bit of a Southwestern twist and while all of the food looked yummy the manifestation of my problem was rooted in watching them make Deep Fried Cheesecake. Right now you are probably asking yourself what does watching a TV show have to do with my waistline expanding and other than the sedentary nature of the state of being a couch potato the show itself isn't the problem. Here is the problem: I watch them make that really yummy thing and then think to myself, "I can make that!" and then because I like to cook I do try to make it and fortunate for my taste buds but unfortunate for my waist, I generally succeed. The problem also carries over to restaurants; I try something, I like and decide to try and make it at home. The first recipe today Chicken Quesa Something is inspired by a restaurant and the second Deep Fried Cheesecake is inspired by Guy's show. I hope you enjoy them.

Chicken Quesa Something

Ingredients:

2 Boneless Chicken Breasts
4 Burrito Sized Flour Tortillas
Provolone Cheese (or Monterrey Jack)
1 Red Onion
Banana Peppers
Chipotle powder seasoning
Garlic powder
Salt and pepper
Chili powder
Cooking Spray

The entire recipe can be prepared on a George Foreman style grill.

1. Season the chicken breasts on both sides with all of the dry seasonings to your personal taste. Then cook them on the grill. Once it is done, dice the chicken into 1/2 inch pieces or slice it into 1/2 strips.
2. While they are cooking dice your red onion pretty finely, say 1/4 inch sized pieces and slice your banana peppers, unless you discovered like I did that it is just cheaper to buy a jar and have them pre-sliced.
3. Next Slice the tortillas in half and after having washed the grill and plugged it back in, spray it with the cooking spray (you will spray before each tortilla to keep them from sticking).
4. Assemble your Chicken Quesa Something, Take the 1/2 tortilla, on one 1/2 of that put a layer of cheese being careful to keep it at least a 1/4 inch from the edges, then a layer of chicken, another light layer of cheese, then the red onions and banana peppers, then a final thin layer of cheese. Fold the other half of the tortilla back on top of the layers and then place it on the grill with the fold towards the bottom. Cook for approximately 3 minutes, basically until you have grill marks on the tortilla and it is starting to get a little crispy on the edges. Eat and Enjoy.
5. You can serve it with a Southwest Ranch Dip, but it is yummy by itself and having stated that I realize that is another recipe I need to post for you.

Southwestern Style Ranch Dip

1 cup Hidden Valley Ranch
3 tbls. Chipotle powder seasoning
1/4 of chopped fresh cilantro

Simply mix the three ingredients and chill for a couple of hours.

Note: while you will see many different varieties of ranch dressing on the shelves at the grocery store, they are merely illusions or at best figments of your imagination. They are not real, because in this world and the world to come there is absolute truth and here is an absolute truth we all must understand: there is only one ranch dressing, HIDDEN VALLEY! It doesn't matter if you make it yourself from their seasoning packet or buy it in the bottle, but the only true yummy goodness in the ranch dressing world is Hidden Valley. Okay we can now go back to regularly scheduled programing and our final recipe of the day.

Deep Fried Cheesecake

Ingredients:

Fresh Strawberries
Burrito Sized Flour Tortillas (warmed to room temperature)
Sugar free Strawberry Glaze
1 package cream cheese
1 lb. confectioners sugar
2 tsp. vanilla (Mexican vanilla is really yummy and cheap if you go to a Hispanic grocery)
Whipped Cream
1 egg
2 tbls cinnamon
1/4 cup sugar

1. First prepare the topping, wash, hull and slice the strawberries and then mix them with the store bought glaze. Once mixed chill while you are preparing the rest. (I have used frozen strawberries to make this when fresh strawberries were out of season and truth be told it is just as yummy, but then again how can something deep fried ever not be yummy unless you fry it to death.)
2. Second prepare the filling, with your blender mix the cream cheese, the confectioners sugar and vanilla on medium speed until completely blended.
3. Mix the cinnamon and sugar, set aside.
4. Heat your oil, if you have a deep fryer that works best but you can do it in a frying pan with 1/2 deep oil. Use FRESH oil, don't try these in that same nasty oil you used to fry catfish last night cause I am pretty sure the presence of fish taste will decrease the yummy goodness of this fried confectioner treat by like 423 fold!
5. While the oil is heating, take a tortilla and place approximately 1/4 cup of filling in the bottom center and spread it so that it is approximately 4 inches wide and 1.5 inches high. Fold both sides in to the edge of the filling, then fold the bottom up to the edge of the filling and then roll to the top of the tortilla. Once rolled take the egg that you have already beaten and brush a little underneath the top edge of the tortilla to help the it stick to the bottom. Now lightly brush the egg on the rolled tortilla and then drop it in the oil and fry it until both sides start to lightly brown.
6. Take it out of the oil and immediate sprinkle it with the cinnamon sugar generously, but to your personal taste.
7. Top with whipped cream and the strawberry topping and then prepare yourself for the yummy goodness that will permeate your taste buds and make your stomach smile!