A quesadilla is a Mexican dish that dates back to the 16th century. Traditional quesadillas were made with a corn tortilla that was warmed on a griddle, filled with cheese and various other fillings (meat, vegetables), and then folded over to be eaten by hand. The addition of toppings like guacamole, salsa and sour cream seems to have come along later.
Quesadillas are simple and quick to make. Place the quesadilla in a dry griddle (or skillet) over low to medium low heat. That way, you don’t have to handle greasy tortillas with your hands. But more importantly, oil is a heat conductor which browns the tortillas faster than the filling heats through and the cheese melts. Tortillas are thin – and they cook fast!
If you cover with a lid, the filling heats through and melts the cheese faster, before the tortilla gets too brown. Cook until underside is golden and crispy, then remove the lid.
Pulled pork and savory black beans are a great match by themselves but adding creamy avocado takes it up a few more notches.
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Black Bean Pulled Pork Quesadillas
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Instructions
On a griddle, heat butter & sauté mushrooms until moisture has evaporated; add corn & green onions. Sauté for another few minutes. Remove from heat; transfer to a dish.
Wipe griddle with paper towel; place 2 tortillas on dry griddle & top each with 60 gm of the cheese. Next, divide black beans, green onions, corn & mushrooms between the 2 tortillas. Top with another 60 gm each of the remaining cheese. Cover the tortillas with the 2 remaining tortillas.
If your griddle does not have a cover, use a sheet pan to cover the 'quesadillas' until cheese melts & quesadillas are heated through. Remove from griddle onto cutting board. Cut into wedges & place on serving plates. Top with avocado slices & diced Roma tomatoes. If you prefer, sprinkle with additional cheese & green onion. Serve with your choice ... salsa or sour cream or maybe both!
There are so many great things to make with tortillas. You can load up burritos for breakfast, stuff some quesadillas with shrimp or make tortilla chips and cover them with cheese, guacamole and spicy salsa.
A tortilla quiche combines a classic breakfast quiche and a tortilla tart without having the traditional pastry crust.
Breakfast for supper is always good with Brion & I. Making this meal a day ahead of serving it allows the flavors to become exceptional.
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Mexicali Quiche w/ Avocado & Roasted Tomatoes
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Ingredients
- 250 gm lean, ground pork
- 1 cup onion, chopped
- 125 gm mushrooms, sliced
- 1 cup canned, corn niblets, drained
- 540 ml black beans, rinsed
- 1 Tbsp chili powder
- 3/4 tsp cumin
- 3 large eggs
- 1 1/2 cups milk OR 1/2 & 1/2 cream
- 2 Tbsp green chili peppers, seeded & chopped. optional
- 1/2 tsp salt
- 1/8 tsp pepper
- 150 gm Monterey Jack cheese, shredded
- 2 large corn or flour tortillas
- 18-24 cherry tomatoes/olive oil
- 2 avocados, mashed
- 1/2 tsp salt
- 1 clove garlic, minced
- 1 Tbsp lime juice
Ingredients
- 250 gm lean, ground pork
- 1 cup onion, chopped
- 125 gm mushrooms, sliced
- 1 cup canned, corn niblets, drained
- 540 ml black beans, rinsed
- 1 Tbsp chili powder
- 3/4 tsp cumin
- 3 large eggs
- 1 1/2 cups milk OR 1/2 & 1/2 cream
- 2 Tbsp green chili peppers, seeded & chopped. optional
- 1/2 tsp salt
- 1/8 tsp pepper
- 150 gm Monterey Jack cheese, shredded
- 2 large corn or flour tortillas
- 18-24 cherry tomatoes/olive oil
- 2 avocados, mashed
- 1/2 tsp salt
- 1 clove garlic, minced
- 1 Tbsp lime juice
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Instructions
In a skillet, cook ground pork, onion, mushrooms & garlic. Cook until meat is brown & crumbly & moisture has mostly evaporated from the mushrooms. Stir in corn, beans, chili powder & cumin. Remove from heat.
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In a bowl combine eggs, milk, green chili peppers (if using), salt & pepper. Grate cheese.
Lightly butter bottom of an 8-inch baking dish. Place one of the tortillas on the bottom of dish; sprinkle with a bit of grated cheese & top with half of the pork mixture. Tear other tortilla into pieces & place on top then sprinkle with a bit more cheese & remaining pork mixture.
Carefully pour milk mixture over quiche then top with remaining cheese. Bake for about 30 minutes or until set.
While the quiche is baking, place cherry tomatoes in a foil lined baking pan, drizzle with olive oil & roast until skins pop.
On a plate, mash avocados; add salt, garlic & lime juice. When quiche is ready, top with avocado mixture & roasted tomatoes. Serve.
Over the years, I have used guava paste numerous times. I found it was equally as good in both sweet and savory preparations, adding a nice ‘zing’ due to the natural acidity in guava fruit.
This specialty ingredient is made by cooking together guava fruit and sugar until it is very, very thick and then leaving the mixture to dry to remove excess moisture. This results in a paste that keeps well and is very flavorful. Guava paste is typically sold in short, wide cans or plastic packaging.
Guava paste is an ingredient found in many Cuban, Caribbean and South American recipes. A common pairing with cheese as an appetizer or baked into pastries as part of the filling. Also known as goiabada or pasta de guayaba, has a sweet, floral taste lending a distinct and tropical flavor to anything it is used in.
Today, I’m using it in some scones with cream cheese. Should be good!
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Guava Cream Cheese Scones
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Instructions
Preheat oven to 350 F. Line a round 8" baking pan with parchment paper.
In a bowl, whisk together flour, sugar & baking soda. With fingers, cut in cold butter & cream cheese until mixture resembles small peas. Do NOT over work dough. Carefully stir in guava paste cubes with a fork.
In a small cup, beat egg slightly then combine with buttermilk & vanilla. Add wet ingredients to flour mixture, stirring ONLY until combined.
Pour dough into lined baking pan, spreading evenly. Sprinkle with sanding sugar. Bake about 20 minutes or until golden & tests done. Slice into 8 wedges & serve warm.
ENJOY FAMILY DAY!
First held in the province of Alberta in 1990, Family Day is supposed to reflect the values of family and home that were important to the pioneers who founded Alberta. It was to give workers the opportunity to spend more time with their families to help prevent the erosion of family values in Canadian society.
‘Family Day’ is a public holiday in 5 Canadian provinces, where it is a day off for the general population with schools and most businesses being closed. However, there are some provinces where the holiday is named slightly different and for different reasons.
Family Day was scheduled to fall between New Year’s Day and Good Friday in order to grant another day off between these celebrations as they are approximately three months apart.
This meal seems so appropriate for today. Just put breakfast in the oven, sit back, enjoy a coffee while it bakes. What a great way to start a ‘family day’ together!
Easy to make, a breakfast bake sits in the fridge for several hours or better yet, overnight, so when you pop it in the oven the following morning, all the work will have already been done. Plus, variations abound according to your tastes and favorite ingredients: substitute sausage for bacon (or use both). Forego all meats for a vegetarian version and substitute fresh spinach, roasted peppers, blanched broccoli. Of course, make-ahead breakfast bakes are genius and forgiving; it can use up multiple supplies in your kitchen, appeal to a variety of tastes and be absolutely delicious every time.
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Breakfast Enchilada Bake
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Ingredients
Suggested Ingredients for Serving
Ingredients
Suggested Ingredients for Serving
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Instructions
Heat olive oil in a large skillet over medium-high heat. Add green pepper, onion, garlic & all spices; cook 3-4 minutes or until softened.
Add chicken sausage & cook, stirring frequently, for another 5-6 minutes or until cooked through, breaking up the sausage into small pieces. Once fully cooked, stir in 3/4 cup of cheese.
Spray a 13 X 9-inch baking dish with cooking spray. On a work surface, lay out tortillas. Spoon about 1/4 cup of the sausage filling onto one side of the tortillas; roll each tightly. Place seam side down in the baking pan; sprinkle any extra sausage mixture on top.
In a bowl, whisk together eggs & half & half until completely combined. Pour over enchiladas & sprinkle with remaining 1 1/4 cups shredded cheese. Cover with foil & refrigerate overnight or at least 8 hours.
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Remove chilled enchiladas from fridge, bake for 20 minutes covered, then remove foil & bake for an additional 15 minutes OR until center is set (eggs should no longer be jiggly) & cheese is lightly browned. If you prefer, leave the casserole covered & bake longer, before removing foil. Serve with your choice of toppings.
Switching up the way we cook rhubarb makes us fall in love with it all over again. Quite often rhubarb is stewed to use in various recipes. A good alternative is to roast it in the oven with a little orange juice & brown sugar. The roasting helps the rhubarb to keep its beautiful color, intensifies the flavor and it will retain its shape rather than turning to mush. Once you have roasted the rhubarb use as you would in any recipe using stewed rhubarb.
Cornbread is one of those culinary creations that pairs well with almost anything. Some dishes that include cornbread are well known and fairly common pairings, while others are still relatively new.
This particular recipe was adapted from the 1932 edition of The Guide to Good Cooking, published by Five Roses Flour. In the book, the basic recipe is for cornmeal muffins with a slight adaptation for fruit-topped Johnny Cake.
If these scones appeal to you, nothing says you can’t swap out the rhubarb for other fruits such as strawberries, raspberries, peaches or apples. Yum!
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Roasted Rhubarb Cornbread Scones
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Instructions
Roasted Rhubarb
Preheat oven to 350 F. Line a baking sheet with parchment paper. Wash & dice rhubarb; spread over parchment paper. Drizzle with orange juice & sprinkle with sugar. The rhubarb will lose about half the volume during roasting. You will end up with about 4 cups. Roast about 45 minutes to an hour. Remove from oven to cool until needed. Refrigerate any leftover rhubarb.
Cornbread Scones
Coat 8 ramekins with baking spray & evenly distribute roasted rhubarb between them. Place on an edged baking sheet & set aside.
In a food processor, pulse oatmeal for a few seconds then add flour, cornmeal, salt, baking powder, baking soda, sugar, cardamom & anise powder. Pulse for a few more seconds to evenly mix. Add cold butter & pulse just slightly to cut in; do not over mix. Place in a bowl, add egg, orange zest, buttermilk & vanilla; combine ONLY until just mixed.
Place equal amounts of scone batter into each ramekin, filling no more than 3/4 full. Using an offset spatula, level the batter in each ramekin.
Bake for about 25 minutes or until batter has risen & tests baked. Remove scones from oven; allow to sit for 5 minutes, then invert each onto a serving tray.
No matter what the stuffing or style is, love for the empanada is not a difficult one to understand. They are cheap, easy to eat, transportable, and versatile.
Empanadas look as good as they taste; perfect food for a picnic. Eating outdoors, spaced apart is probably one of the safest ways to gather during the ongoing pandemic crisis. The great thing about picnicking is that you can do it practically anywhere you can throw a blanket down. If you can’t make it to a park or field, your yard, porch or any flat surface with a little grass (or sand), some sun (& shade) will do.
Empanadas can be eaten for breakfast, lunch and dinner. They can be served as appetizers or snacks (hot or cold), but they can easily make a full and satisfying main course.
The very basics for an empanada are a combination of three things; dough, filling and a cooking method. The dough can be made from wheat flour, cornmeal, mashed plantains, potatoes, yuca, sweet potatoes etc. and the fillings can consist of meat, fish or vegetables. The cooking method is usually to be baked or fried although some can be cooked on a griddle or grill.
According to food historians, empanadas with seafood filling first appeared in a 1520 cookbook, published during the Moorish invasions.
I was real interested to see what I could do to make some salmon empanadas taste special. We found they were good as a hot meal served with the remaining ‘sauce’ or eaten COLD for a picnic lunch.
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Salmon Picnic Empanadas
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Instructions
Cornmeal Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, 1/2 cup cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, tossing with a fork to evenly distribute it. Do NOT overwork dough.
Cover bowl with plastic wrap & refrigerate for at least an hour.
Soy Sauce
In a skillet, melt butter & sprinkle with flour. Allow to cook for a few minutes. In a bowl, whisk together broth, milk & soy sauce. Slowly add to flour/butter mixture, stirring constantly until sauce thickens. Remove from skillet & set aside.
Filling
In the skillet, sauté salmon filet in 1 Tbsp oil until JUST cooked. Remove to a dish. With a fork, 'shred' salmon; set aside.
In the skillet, sauté vegetables in remaining Tbsp of oil for a couple of minutes. Add seasonings, shredded salmon, 1/3 cup prepared soy sauce & grated cheddar. Toss to combine; set aside to cool.
Assembly & Baking
Divide chilled pastry into 10 balls. Roll each one in cornmeal. Place a ball between 2 sheets of plastic wrap & roll into a 6-inch circle.
Divide filling into 10 portions. Place a portion on one side of the pastry circle, leaving about a 1/2-inch border (on filled side). With your fingertips, moisten edge of pastry with a bit of milk or water. Flip opposite side over filling & press edges together to enclose it well. Use a fork to make the classic look.
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Repeat with remaining pastry & filling. Lay empanadas on a baking sheet lined with parchment paper. Bake for about 20 minutes or until pastry is baked & slightly browned.
Most often guacamole is relegated to a small bowl next to some tortilla chips. Brion & I love ‘guac’ and since its so quick and easy to make, we use our fair share. This creamy, citrus infused quac is the perfect foil for this salty, savory salmon.
Plantains make another good pairing to this meal. While technically, they can be eaten raw when they are very ripe, the fruit is called a ‘cooking banana’ for a reason. For most part, they are prepared like a vegetable …. specifically, a potato. Around the world, the fruit is used to make breakfast, lunch, dinner and even dessert.
The unripe plantain is traditionally prepared with a deep-frying method. The frying is done twice to ensure a crispy chip. You first peel the green plantains and slice them. Then the chips are fried on both sides, removed from the oil and blotted on paper towel. The plantains are now flattened somewhat and re-fried to provide extra crispiness. Salt may be used to add flavor to the chips. The thicker version should be served hot or warm and are nice eaten with guacamole, garlic sauce or grated cheese as a side dish.
As always, in my quest to bake rather than deep fry, I decided to bake our plantains today.
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Roasted Salmon & Plantains w/ Guacamole
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Instructions
Guacamole
In a large bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion, cilantro & diced tomato. Cover & set aside until ready to use,
Plantains
Preheat oven to 375 F. Line a large baking sheet with aluminum foil placed shiny side up. Brush one side of foil lightly with oil.
Peel & slice plantains into 1/3-inch slices. Place the plantains on the oiled side of the baking sheet & roast for about 10 minutes. Remove from oven & with the bottom of a tumbler, 'squash' each piece down flat. Thinner = crispier. Season with coarse sea salt.
Brush opposite side of pan with olive oil & add the salmon fillets to the baking sheet. Brush salmon lightly with a bit of oil & season with your choice of seasonings.
Place the salmon & plantains in the oven & roast for about 10 minutes or until salmon flakes when you cut into it & is slightly opaque.
Serve salmon topped with guacamole alongside plantains. Steamed rice compliments this meal as well.
If you follow this blog, you have probably noticed numerous entries on plantains. For many years, prior to Brion & I living in Ecuador for three months, I saw them but didn’t take much of an interest. After tasting this veg/fruit, it definitely changed my attitude about them.
Plantains are like a cousin to the banana and depending on the ripeness you cook them in different ways. The main difference between bananas and plantains is that the former has more sugar and less starch, while the later has just the reverse and has to be cooked before eating. A plantain’s taste depends on how ripe it is. When it is almost black, that’s when its the sweetest.
If you like the combination of sweet and savory flavors, you will enjoy this meal. Basically it consists of a slice of baked ripe plantain, formed in a ring and filled with a spicy, ground turkey mixture, topped with cheese. Of course, you would never want to forget to serve them with guacamole!
It’s hard to experience another cultures food without something making an impact on your taste buds it seems. But, I guess that’s what is supposed to happen.
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Plantain Lasagna Rolls w/ Guacamole
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Instructions
Plantains
Preheat oven to 400 F. Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove peel by pulling it back. Slice the plantains horizontally into 6 pieces.
Spray a baking sheet & place plantain slices on it in a single layer. Lightly spray over plantains with baking spray & bake for about 12-15 minutes. Turn slices over after about 8 minutes. Plantains should turn slightly brown. Remove from oven.
Filling
In a large saucepan over medium heat, brown ground turkey in oil & season with salt & pepper. Use a wooden spoon to break it into small pieces. Add onions, garlic, green pepper & saute until tender crisp. Add tomato sauce, water, olives & spices. Reduce heat to low & simmer covered about 7-10 minutes stirring frequently. Remove from heat & cool slightly. Grate cheese.
Assembly
Preheat oven (if it was turned off after baking plantains) to 400 F. Lightly butter a 9 X 13-inch baking pan. Cut 6 of the slices into 4 pieces each. With the remaining 12 slices form rings & secure each with a toothpick. Place the rings in baking pan then place 2 cut pieces in the bottom of each ring to form a 'bottom'.
Using 1/2 of the turkey filling, divide evenly between plantain rings. Using 1/2 of the cheese, place some in each ring on top of the turkey then repeat, making another layer with remaining filling & cheese. Drizzle or spoon beaten eggs over stuffed plantain rings (it will help to hold them together).
Bake 15-20 minutes or until plantains are heated through & egg is set. Remove from oven & allow to sit for 5 minutes then remove toothpicks before serving. Serve with guacamole.
Guacamole
While plantain is baking, mash avocado & add remaining ingredients. Combine well & serve with stuffed plantain.
Pizza is one of those foods that works for just about everyone. From meat eaters to vegetarians, kids, adults and everyone in between. Year-round, its the perfect entree for family or party events.
Brion & I always enjoy pizza, preferably homemade. Usually my go-to toppings would be veggies, chicken or seafood, but nothing says it can’t be ground meat.
One of the things that seemed to improve on the flavor of this pizza was the caramelized onions. It takes only a few extra minutes but is worth it. For the sauce, I tried a blend of prepared lite Alfredo & marinara and then used a combo of cheeses instead of just one. Its always interesting to me what develops when you ‘step out of the box’.
Of course, if you have time to make a full fledged pizza crust it will take it all to the next level. But, I never hesitate, when I’m too busy, to use a purchased, refrigerated pizza crust. Pizza is just good, so do what works for you!
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Hamburger & Caramelized Onion Pizza
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Ingredients
- 3 Tbsp butter, divided
- 1 large sweet onion, sliced
- 200 grams fresh mushrooms, sliced
- 454 grams lean ground beef
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Homemade OR purchased PIZZA CRUST
- 1/4 cup EACH prepared Alfredo sauce & marinara sauce
- 1/2 cup red bell pepper, coarsely chopped
- 4 pieces sun-dried tomatoes, sliced
- 15-20 green olives, sliced
- 80 grams cheddar, shredded OR use 200 gm of your choice of cheese instead of the ones listed here
- 55 grams Gouda cheese, shredded
- 65 grams mozzarella chese, shredded
Ingredients
- 3 Tbsp butter, divided
- 1 large sweet onion, sliced
- 200 grams fresh mushrooms, sliced
- 454 grams lean ground beef
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Homemade OR purchased PIZZA CRUST
- 1/4 cup EACH prepared Alfredo sauce & marinara sauce
- 1/2 cup red bell pepper, coarsely chopped
- 4 pieces sun-dried tomatoes, sliced
- 15-20 green olives, sliced
- 80 grams cheddar, shredded OR use 200 gm of your choice of cheese instead of the ones listed here
- 55 grams Gouda cheese, shredded
- 65 grams mozzarella chese, shredded
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Instructions
Pizza Crust
For my PIZZA CRUST RECIPE, you can find it in either JULY or AUGUST 2019 blog entries on this site. It is a yeast dough so it will take a bit of time to prepare (but worth it).
Pizza Toppings
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In a skillet, melt 2 Tbsp butter & add onion. Cook over medium heat, stirring occasionally, 20-25 minutes or until onion is browned & caramelized. Remove onion mixture from skillet; set aside.
Add 1 Tbsp butter to skillet & saute mushrooms until tender & moisture has evaporated. Remove from skillet; add to onion mixture. Place ground beef & garlic in skillet; cook over medium heat, stirring occasionally, 5-6 minutes or until browned. Drain off fat. Stir in caramelized onions, mushrooms, Italian seasoning, salt & pepper.
Assembly
Spread Alfredo/marinara sauce blend over either homemade or purchased PIZZA CRUST. Sprinkle with a small portion of your cheese blend. Top with ground beef mixture, red pepper, sun-dried tomatoes, sliced green olives & remaining grated cheese. Bake 15-20 minutes or until crust is nicely golden brown.
Recipe Notes
- To grill pizza, heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Place pizza onto grill opposite coals. Close lid; grill, rotating once 12-15 minutes or until heated through & cheese is melted.
For some of us, the best part of salads is everything but the greens! I have always had a hard time digesting lettuce so I’m never drawn to it when we get to salad season.
The idea of a full meal (lettuce-less) salad has always appealed to me. Of course there are many of these using a variety of ingredients. Probably one of the most popular was the taco salad. The earliest record of it dates back to the 1960’s with its predecessor being the small teacup-sized ‘Tacup’. It consisted of beef, beans, sour cream and cheese, served in a small ‘bowl’ made entirely of a Fritos tortilla.
The taco in a Tacup was invented by Charles Elmer Doolin, the founder of Fritos (tortilla chips). He created a device that looked like tongs but with two tart molds at the end of each tong. One mold would fit within the other mold with a tortilla sandwiched between them. The scalloped-edged shell was the dipped into hot oil. Holes in the bottom mold exposed the tortilla to the hot oil, enabling it to cook evenly.
Tacups were first served in Dallas, Texas in the early 1950’s and by 1955, he was selling them in Fritos’ flagship restaurant, ‘Casa de Fritos’, at Disneyland in Anaheim, California. It became popular enough that the Tacup was made bigger and served as a full, main-dish sized salad bowl.
Today’s salad is a satisfying meal (without a shred of lettuce) served in an edible tortilla bowl.
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Chicken Avocado Fiesta Salad
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Ingredients
Salad
- 2 boneless/skinless chicken breasts, cut into thin strips
- 6 strips bacon
- 1-2 cobs of corn, cooked
- 2 avocados, peeled, pitted & cubed
- 1 large Roma tomato, diced
- 2-3 green onions, sliced
- 1/3 cup black olives, sliced
- 80 grams Gouda cheese, cubed small
- 2 Tbsp chives, thinly sliced
- 2 Tbsp fresh dill, chopped
Ingredients
Salad
- 2 boneless/skinless chicken breasts, cut into thin strips
- 6 strips bacon
- 1-2 cobs of corn, cooked
- 2 avocados, peeled, pitted & cubed
- 1 large Roma tomato, diced
- 2-3 green onions, sliced
- 1/3 cup black olives, sliced
- 80 grams Gouda cheese, cubed small
- 2 Tbsp chives, thinly sliced
- 2 Tbsp fresh dill, chopped
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Instructions
Marinade
In a small bowl, whisk together marinade ingredients. In a large resealable plastic bag, pour marinade. Add sliced chicken; seal & turn to coat. Refrigerate for 1-4 hours. When finished marinating, cook chicken over medium-high heat for 5-6 minutes or until meat is no longer pink. Remove from heat & set aside.
Salad
Cook corn cobs in a pot of boiling, salted water, covered for 5-7 minutes. When cool enough to handle, hold the corncob vertically on a slip-proof cutting board & cut corn kernels from top to bottom around the sides with a sharp knife. Leave corn in bite-sized pieces.
Fry bacon slices until brown & crispy. Chop into small pieces.
Peel, pit & cube avocados. Sprinkle with a bit of lime or lemon juice to keep from turning brown. Dice Roma tomato. Slice green onions, chives & dill. Drain sliced black olives. Cube Gouda cheese.
Tortilla Bowls
Preheat oven to 350 F. Brush the inside of 2 heat-resistant glass bowls with oil. Place one tortilla in each bowl so that the shape more or less adheres to the bowl. Line each tortilla with cheddar cheese slices & then place the second tortilla on top.
Place the bowls with the layered tortillas in the oven & bake for 7 minutes. Remove the bowls from the oven & allow to cool before removing the 'edible tortilla bowls'.
Assembly
Place tortilla bowls on serving plates. Place cooked chicken on the bottom, top with corn, avocados, tomato, onions, olives Gouda & herbs. Drizzle with Ranch dressing (or dressing of choice). If you wish, before putting the dressing on, give it 30 seconds in the microwave to warm it slightly again.
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