Pesto Mozzarella Chicken Sliders

I had a pack of 12 slider buns and it workedout great. Super easy to assemble and then bake. Best if served warm but we took them to a potluck in the park and they were delicious! Even the kids loved them.

Ingredients

18 slider buns - cut in half crosswise18 slider buns - cut in half crosswise
2 cups cooked and shredded chicken - (rotisserie chicken works great!)2 cups cooked and shredded chicken - (rotisserie chicken works great!)
11 ounces Buitoni Pesto with Basil11 ounces Buitoni Pesto with Basil
2 tablespoons butter - melted2 tablespoons butter - melted
18 slices mozzarella cheese15 slices mozzarella cheese
⅓ cup mayo - optional⅓ cup mayo - optional

Steps

Preheat oven to 400 degrees and lightly grease a 9×13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside.Preheat oven to 400 degrees and lightly grease a 9×13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside.
Spread mayo on the bottom sliders buns (optional) then layer evenly with shredded chicken, pesto, mozzarella slices, and finish with top halves of the buns. Brush pesto-butter mixture over the tops of the sliders.Spread mayo on the bottom sliders buns (optional) then layer evenly with shredded chicken, pesto, mozzarella slices, and finish with top halves of the buns. Brush pesto-butter mixture over the tops of the sliders.
Bake for 10 minutes uncovered, then cover with foil and continue to bake 10-15 more minutes until cheesy is melted. Serve warm.Bake for 10 minutes uncovered, then cover with foil and continue to bake 10 to 15 more minutes until cheesy is melted. Serve warm.

Notes

Make ahead: these sliders can be prepared ahead of time, covered tightly and refrigerated, then baked just before serving. If baking straight from the fridge, add 10-15 minutes baking time. 

Elle's Easy Chocolate Walnut Banana Loaf

This recipe is an oldie but goodie. Mark says he doesn't like bananas so, I hadn't made this in a long time - like "pre-Mark!" Well, I decided to make it and he LOVED it. It may have helped that I left out the word 'banana' when he asked what kind of loaf it was lol! 

Ingredients

WET INGREDIENTSWET
2 ripe bananas, mashed2 ripe bananas, mashed
1 C sugar1 C sugar
2 eggs2 eggs
1/2 C oil½ C oil
 
DRY INGREDIENTSDRY
1 1/4 C flour1 ¼ C flour
1 tsp baking soda1 tsp baking soda
 
ADDADD
1/2 to 1 C Chocolate chips½ to 1 C Chocolate chips

Steps

Mix wet ingredientsMix wet ingredients
Sift in dry ingredientsSift in dry ingredients
Add chocolate chipsAdd chocolate chips
Bake 350F for 1 hour

Easy Pineapple Angel Food Bundt Cake

 So simple but you HAVE to use a deep walled bundt pan or you will have a horrible mess in your oven. This has a light desiccated texture (but no coconut involved).

Ingredients

1 box Angel Food Cake Mix Just add water variety. Do not use the egg pouch type.1 box Angel Food Cake Mix Just add water variety. Do not use the egg pouch type.
20 oz canned crushed pineapple in juice only20 oz canned crushed pineapple in juice only

Steps

Preheat oven to 350°F.Preheat oven to 350°F.
Grease a deep walled bundt pan, or 9 x 13 glass or ceramic baking pan with nonstick cooking spray.Grease a deep walled bundt pan, or 9 x 13 glass or ceramic baking pan with nonstick cooking spray.
In a large bowl (batter will expand and get foamy), add the cake mix and whole contents of the pineapple can.In a large bowl (batter will expand and get foamy), add the cake mix and whole contents of the pineapple can.
Mix carefully to combine.Mix carefully to combine.
Pour batter into bundt pan - use a DEEP walled bundt pan or it will overflow!Pour batter into bundt pan - use a DEEP walled bundt pan or it will overflow!
Bake on the center rack for 37 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.Bake on the center rack for 37 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool before removing from pan and optionally frosting or dust with icing sugar

Elle's Enchiladas de Suisas

 This is a recipe I have been making for almost 40 years - as it is fabulous! So many amazing flavors

Ingredients

tortillastortillas
1 c Monterey cheese1 c Monterey cheese
1 C mild cheese1 C mild cheese
2 C chicken - cut up and cooked2 C chicken - cut up and cooked
1 C heavy cream1 C heavy cream
green onionsgreen onions
olivesolives
 
SALSA VERDESALSA VERDE
2 Tbsp butter2 Tbsp butter
2/3 C onion chopped⅔ C onion chopped
2 Tbsp flour2 Tbsp flour
1 1/2 C chicken stock1 ½ C chicken stock
1 C chopped chiles, try medium instead of mild1 C chopped chiles, try medium instead of mild
1 large garlic clove1 large garlic clove
3/4 tsp salt¾ tsp salt
dash cumindash cumin

Steps

SALSA VERDESALSA VERDE
In frypan, melt butter & saute onion.In frypan, melt butter & saute onion.
Stir in flourStir in flour
Add broth, chiles, garlic, salt & cuminAdd broth, chiles, garlic, salt & cumin
Simmer 15 minutes to blend flavorsSimmer 15 minutes to blend flavors
Dip each side of torilla in Salsa VerdeDip each side of torilla in Salsa Verde
Put 2 heaping Tbsp chicken, 2 Tbsp cheese, green onions, olives, down the center and roll upPut 2 heaping Tbsp chicken, 2 Tbsp cheese, green onions, olives, down the center and roll up
Place seam side down in a 9 x 12 panPlace seam side down in a 9 x 12 pan
Put rest of salsa verde over top and cover with heavy creamPut rest of salsa verde over top and cover with heavy cream
Sprinkle with cheese & scallionsSprinkle with cheese & scallions
Bake at 350F for 20 minutes in the oven for a soft enchilada. If you want a crisp texture (like a chimichanga), finish in air fryer for 5 to 10 minutesBake at 350F for 20 minutes in the oven for a soft enchilada. If you want a crisp texture (like a chimichanga), finish in air fryer for 5 to 10 minutes
Garnish with olives, scallions and salsa

Elle's Easy Green Chili Crispy Tacos

 These are super simple. Once you saute the ingredients just assemble and pop into the air fryer. So delicious!

Ingredients

3½ cups shredded chicken *rotisserie or homemade3½ cups shredded chicken *rotisserie or homemade
1 tbsp olive oil1 tbsp olive oil
1 small white onion, chopped1 small white onion, chopped

3 garlic cloves, chopped3 garlic cloves, chopped

1 cup corn1 cup corn
¼ tsp salt¼ tsp salt
¼ tsp cracked pepper¼ tsp cracked pepper
½ tsp cumin½ tsp cumin
½ tsp paprika½ tsp paprika
¼ tsp cayenne pepper¼ tsp cayenne pepper
24 oz salsa verde24 oz salsa verde
⅓ cup cream cheese⅓ cup cream cheese
¾ cup shredded cheese¾ cup shredded cheese
3 tbsp cilantro3 tbsp cilantro
8-16 flour or corn tortillas8 to 16 flour or corn tortillas

Steps

Preheat oven to 400º Heat the oil in a skillet and add chopped onions. Sauté the onions for about 3 minutes, add in the garlic, seasoning, thawed corn and chicken. Sauté for another 4 minutes and then add in the salsa verde.Preheat oven to 400º Heat the oil in a skillet and add chopped onions. Sauté the onions for about 3 minutes, add in the garlic, seasoning, thawed corn, black beans and chicken. Sauté for another 4 minutes and then add in the salsa verde.
Bring the chicken mixture to temperature, a low simmer. add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat.Bring the chicken mixture to temperature, a low simmer. add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat.
Wrap the corn tortillas (6-8 at a time) in a damp paper towel on a plate and microwave them for 45 seconds. While they are hot, spray with a little oil one at a time, place about 2-3 tbsp of shredded cheese on one half of the tortilla, then place 3-4 tbsp of the chicken mixture on top of the cheese. Fold the tortilla in half and pop into the oven for about 10 minutes or the air fryer for 2 minutes at 400F or until the exterior of the tortillas browns and gets crispy, cheeses melt.Wrap the corn tortillas (6 to 8 at a time) in a damp paper towel on a plate and microwave them for 45 seconds. While they are hot, spray with a little oil one at a time, place about 2 to 3 tbsp of shredded cheese on one half of the tortilla, then place 3 to 4 tbsp of the chicken mixture on top of the cheese. Fold the tortilla in half and pop into the oven for about 10 minutes or until the exterior of the tortillas browns and gets crispy, cheeses melt.
Use a spatula to lift tacos to a plate, add garnish and toppings of choice and enjoy immediately or place in the microwave on a plate to keep warm while you cook the next batch. Enjoy!