Can someone please stop me from making everything Mini?!! Is it because subconsciously I am trying to drop a few more pounds before I go to NY? I don’t know, maybe, but I am on some kind of mini kick and I’m loving it!

So, here I was late last night all ready to post, as I usually do Thursday night and I find I have no Internet due to a crazy monsoon storm. I hate when I don’t have my every day conveniences! The rain and lightening storm was great though. We hadn’t had a storm like it in ages.

I’m sticking with my “mini” theme and have come up with 2 great dishes that I know you’ll love! Every time I use chipotle chili’s, I think of one of the finalists on the Next Food Network Star that had never heard of it. Seriously?! I guess living in the ol’ Southwest there is chipotle in just about everything. It is one of my favorite ingredients to use. It adds a smokiness and a perfect spice to so many dishes.

Fist up is this great mini Farfalle spicy chicken pasta. I LOVE this pasta. This is another pasta I could eat just about everyday. I love fresh corn and black beans in southwest recipes. Look for the mini Farfalle pasta next time you are at the grocery store. They cook faster and they look so fun and small. Plan ahead and double the chicken part of the recipe to make the quesadillas below…..check it out. Hope you’ll all enjoy!


Mini Farfalle Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

1 lb Barilla Mini Farfalle pasta

2 Tablespoons extra virgin olive oil
½ Cup white finely diced onion
2-3 chipotle peppers in adobo sauce, chopped, from can (3 if you like spicy)
1 fresh corn on the cob, kernels removed
1 Cup drained black beans
2 Cups diced cooked chicken
1/4 Cup fresh cilantro leaves, chopped

2 14 oz cans Muir Glen Fire Roasted diced Tomatoes
½ Cup heavy cream
Pinch salt, pepper, garlic salt

1. Prepare pasta according to package directions, drain and set aside.

2. Heat 2 Tablespoons olive oil into large 5 qt skillet or dutch oven over medium heat. Add onion, chipotle, corn, and beans. Cook for 5 minutes, until softened. Stir in cooked chicken and cilantro leaves until heated through, reduce heat to low and set aside.

3. Place both cans of tomatoes into food processor and pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper and garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.

8 servings
__________________________

Next up are my cute mini Quesadillas. They are bite size and sassy. Use your biscuit or round cookie cutter and make your own. It’s really as simple as that. Using the same chicken recipe as the pasta makes for 2 great meals in one shot, Enjoy!



Mmm, try it with the Adobo Sour Cream. This is my favorite!


Chipotle Chicken, Black Bean and Corn Mini Quesadillas

3 Tablespoons extra virgin olive oil

30 2 1/2- 3inch round flour tortillas, cut with round cookie or biscuit cutter

2 Cups diced cooked chicken
2-3 chipotle peppers in adobo sauce from can (3 if you like spicy)
1/4 Cup fresh cilantro leaves, chopped
1 fresh corn on the cob, kernels removed
1 Cup drained black beans

2 Cups shredded cheddar cheese

2 Cups light sour cream
2-3 Tablespoons adobo sauce from can of chipotle peppers

1. Preheat oven to 375 degrees F. Place tortillas onto a baking rack placed over a baking sheet. Brush tops of each tortilla with oil and bake for 5-7 minutes or until slightly golden brown. Remove and set aside.

2. Heat 2 Tablespoons olive oil into large skillet over medium heat. Add chicken, chipotle peppers, cilantro, corn and beans until heated through, about 5 minutes.

3. Sprinkle a thin layer of cheese over each bottom tortilla. Spoon a heaping Tablespoon of chicken mixture over cheese layer then sprinkle with a pinch more cheese. Lightly press a tortilla round over top. Repeat this process until chicken and tortillas are used up. Bake for 7-9 minutes or until cheese is melted. Combine sour cream and chipotle in a small bowl. Serve with a cilantro leaf garnished plate and top with chipotle sour cream if desired.

*Depending on what size you cut your tortillas you may need more or less to use all of filling. If you have a house full of non-spicy fans, only use 1 chipotle chili. You’ll still get the smoky flavor with less heat*

Have a Great Labor Day Weekend Everyone, I’ll be back soon with probably something mini!