Spicy Chicken Marinade for Cinco de Mayo

I made some really delicious quesadillas today in honor of Cinco de Mayo.

I came up with a homemade spicy marinade that pleased everyone in the family and make the chicken moist, flavorful and tasty for this quick mexican meal.

Spicy Chicken quesadillas marinade

2 to 3 lbs boneless chicken breast
1 1/2 cups cut up habanero and jalepeno peppers
1/2 cup canola oil
4 or 5 tablespoons of garlic chili sauce (for Indian food)

Put all three ingredients in blender and puree.  Flattened out/hammer chicken breast to an even consistency.   Spooned equal amounts of sauce over each chicken breast, salt each piece of chicken and stack in a bowl.  Let the chicken rest for 10 minutes on the counter.

Grill over medium heat on grill.

After chicken is cooked, cut chicken at an angle into small think pieces and place on tortilla with mexican cheese or grated cheddar.  Put back on the grill to toast the tortilla and melt the cheese.

Serve with quacamole, corn or Mexican rice and beans!

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Hormel Chili Recipe

This recipe is ALWAYS a crowd pleaser and always gets a double thumbs up from the men!
Enjoy!  My kids even eat this for lunch sometimes.


In our house, we call this CHILI Dip

Ingredients

• 1 (16 ounce) can hormel chili without beans
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) package shredded mild cheddar cheese or sharp cheddar cheese
• nacho chips or Frito Scoops, to serve

Directions

1. Microwave cream cheese for 1 minute in 12" x 12" pyrex dish or glass pie dish.

2. Remove and spread cream cheese to cover bottom of dish.

3. Next pour the hormel chili on top of the cream cheese.

4. Lastly, layer with the shredded cheddar cheese.  I prefer to use Monteray Jack with Jalapenos.

5. Microwave for 3 minutes or until cheese has melted.

6. Serve with nacho chips or scoop frito's