Philly Cheesesteak From Leftovers – 15 Minutes – Quick and Easy

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Philly Cheesesteak from Leftovers isn’t….

….just for those weeknights when you want to put together a no effort no brainer supper. It’s a real good meal that can be put together very Quick and Easy.

We had some leftover London Broil that I had

done pizzaiola style so…

….I rinsed off the slices and cut them into strips. You could get some thin sliced chuck or round beefsteaks or go to the deli section and get some roast beef sliced thin or even use some leftover rotisserie chicken.

Cut some onion into strips and slice or chop some cloves of garlic.

Put a skillet on at medium high and eyeball just enough olive oil to cover the bottom.

Put the beef, onions and garlic into the skillet. Sprinkle  with some salt and pepper.

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Stir or toss it all a few times as it cooks. When it all is almost cooked to how you want it to be, when served, spread it all out and lay the slices of cheese on top.

When the cheese has melted put your philly cheesesteak onto some Italian bread or rolls. Or, just serve it with the bread on the side and let your tribe put it together any way that they want.

Philly Cheesesteak from leftovers-2-poppopcooks.com-cheesesteak-philadelphia cheesesteak -chilly cheese steak sandwich recipe-how to make philly cheesesteak-homemade philly cheesesteak

Now, how was that for Quick and Easy?

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Philly Cheesesteak, what more can I say?
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Prep Time 5 minutes
Cook Time 10 minutes
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Prep Time 5 minutes
Cook Time 10 minutes
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Rating: 5
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Instructions
  1. Cut some onions into strips and slice or chop some cloves of garlic. Put a skillet on at medium high and eyeball just enough olive oil to cover the bottom. Put the beef, onions and garlic into the skillet. Sprinkle some salt and pepper.
  2. Stir or toss it all a few times as it cooks. When it all is almost cooked to how you want it to be, when served, spread it all out and lay the slices of cheese on top.
  3. When the cheese has melted put your philly cheesesteak onto some Italian bread or rolls. Or, just serve it with the bread on the side and let your tribe put it together any way that they want.
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Chapala Poblano Chicken

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Chapala Poblano Chicken is what we’re gonna name this. We lived in Mexico for a total of three years in a small town called Chapala which is right on the shore of big, beautiful Lake Chapala and about an hour south of Guadalajara. We were agents at Caldwell Banker Chapala Realty which is just one block from the square in downtown Chapala. We became big fans of Mexican cuisine and even street food.  When in the office at lunch time we would go over to one of the many nearby sources of good food. This was one of our favorites. Gammy and I would each have Poblano Chicken with a side of slaw or cucumber salad and a drink. The bill would come to a hair over forty pesos, which was just under four dollars US at the time. I would give, Nadia, the super nice young waitress fifty pesos and tell her to keep the change. She would giggle like she had hit the lottery. Back home my Italian side kicks in and I’ve embellished it a little. Would you believe it? This is quick, easy and real good.

First, cut up the veggies. Rinse and dry the poblano then cut it in half length wise and remove the seeds and the white stuff. Cut it into finger sized strips then cut 1/2 of a medium sized onion into strips. My first embellishment is the addition of three garlic cloves chopped.

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Put an oven safe skillet on at medium high with 1 tbsp. of olive oil. Light the broiler. Salt and pepper the chicken filets and add them to the pan. Or, you could take some of those chicken tenders from the freezer, thaw them in the microwave and use them instead of the filets. Cook them until they are firm and/or the liquid running out is clear. About 2-3 minutes a side depending on how thick they are. Remove them and put them aside in a dish that will catch the drippings. Put the pepper and the onion in the pan. Stir them up with a wooden spoon getting the chicken bits off the bottom and mixed in with the veggies. When the onion and pepper start to get dark brown edges push them to the side of the pan and add the garlic. A little more oil if you deem it necessary. When the garlic just begins to turn brown push all the veggies aside and return the chicken and the drippings to the pan. put the veggies on top of the chicken and remove the pan from the burner. Shut off the burner you won’t need it any more.

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Put the cheese, or cheeses, (my second embellishment) of your choice on top and drizzle with with olive oil.

Chapala Poblano Chicken3 poppopcooks.com

 

Put the pan under the broiler until the cheese is as melted or runny or browned to the extent the YOU want it to be and serve it up! It’s quick, easy and real good. 

Chapala Poblano Chicken poppopcooks.com

 

 

 

 

 

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Chapala Chicken with Poblano Peppers BigOven - Save recipe or add to grocery list Yum
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Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. First, cut up the veggies. Rinse and dry the poblano then cut it in half length wise and remove the seeds and the white stuff. Cut it into finger sized strips then cut 1/2 of a medium sized onion into strips. My first embellishment is the addition of three garlic cloves chopped.
  2. Put an oven safe skillet on at medium high with 1 tbsp. of olive oil. Light the broiler. Salt and pepper the chicken filets and add them to the pan. Or, you could take some of those chicken tenders from the freezer, thaw them in the microwave and use them instead of the filets. Cook them until they are firm and/or the liquid running out is clear. About 2-3 minutes a side depending on how thick they are. Remove them and put them aside in a dish that will catch the drippings. Put the pepper and the onion in the pan. Stir them up with a wooden spoon getting the chicken bits off the bottom and mixed in with the veggies. When the onion and pepper start to get dark brown edges push them to the side of the pan and add the garlic. A little more oil if you deem it necessary. When the garlic just begins to turn brown push all the veggies aside and return the chicken and the drippings to the pan. put the veggies on top of the chicken and remove the pan from the burner. Shut off the burner you won't need it any more.
  3. Put the cheese, or cheeses, (my second embellishment) of your choice on top and drizzle with with olive oil.
  4. Put the pan under the broiler until the cheese is as melted or runny or browned to the extent the YOU want it to be and serve it up! It's quick, easy and real good.
    Chapala Poblano Chicken poppopcooks.com
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Chicken Enchiladas

Tonight we’re doing Gluten Free Chicken Enchiladas. You can make them with beef or cheese only or fish or just about anything. While we were living in Mexico we got really hooked on them. They are so easy and so good that we have them whenever I’m feeling lazy and hungry. Which is fairly often. If you have some leftover chicken this is a good way to go. If not just defrost and chop up some boneless skinless then fry it a skillet.. You could add some of your favorite spices to the pan while you’re frying it up..

IMG_0048Pre heat the oven at 350F. First you will lay the tortillas out flat and put the precooked chicken in a row down the middle. Then add some Monterrey Jack or whatever kind of cheese you want in there and top it off with a little salsa. Roll up the tortillas and lay them in the pan of your choice, that you have sprayed with oil, with the seamed side down and the solid side up. (Did I say that right?) Cover the enchiladas with a good coat of cheese and top off with some salsa. We’re going with Salsa Verde aka green salsa. Or, you could go with Salsa Rojo aka red salsa. Whatever YOU want.

IMG_0049Put it in the oven and when it is done heating up and bubbling the cheese, about 8-10 minutes, take it out and enjoy it!

IMG_0050We just had to have some roasted red peppers with the chicken enchiladas and some Tequila. Or, you could go with some wine. Or, some beer.  Or, just some ice water. Whatever YOU want.

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Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8-10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8-10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Pre heat the oven at 350F. First you will lay the tortillas out flat and put the precooked chicken in a row down the middle. Then add some Monterrey Jack or whatever kind of cheese you want in there and top it off with a little salsa. Roll up the tortillas and lay them in the pan of your choice, that you have sprayed with oil, with the seamed side down and the solid side up. (Did I say that right?) Cover the enchiladas with a good coat of cheese and top off with some salsa. We're going with Salsa Verde aka green salsa. Or, you could go with Salsa Rojo aka red salsa. Whatever YOU want.
  2. Put it in the oven and when it is done heating up and bubbling the cheese, about 8-10 minutes, take it out and enjoy it!
  3. We just had to have some roasted red peppers with the chicken enchiladas and some Tequila. Or, you could go with some wine. Or, some beer. Or, just some ice water. Whatever YOU want.
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