As mentioned over at cheesemonger weblog, The Lady brought home three flavored Monterey Jacks cheeses made by Rocking W Dairy in Olathe, Colorado. We enjoyed the cheeses as a snack last night and this morning I awoke to the smell of bacon sizzling in the kitchen. Naturally I was interested and made my way to discover The Lady making quesadillas using the Rocking W Garlic Chives Monterey. She picked herbs from her herb garden, which is maintained by The Man along with tomatoes, onions, bell peppers and jalapenos from The Man’s garden. She suggested I share the recipe with you, my loyal readers. I also took pictures with her new Droid phone… no easy “feet” for a feline who lacks an opposable thumb…

Here’s what she did…

The lady's Herb Garden



½ pound of bacon, fried to crisp but not burned

Fresh Herbs; The Lady used parsley, oregano, rosemary, chives and thyme

Bell Pepper, chopped

Jalapeno, half, chopped

Purple Onion, small, chopped

6 ounces Rocking W Garlic Chive Monterey Jack, shredded

4 Flour Tortillas

4 Eggs

Salt and Pepper to taste

Olive Oil


While the bacon fried and I rubbed The Lady’s legs to make sure she knew I was interested, she chopped the veggies and the herbs. Then she shredded the cheese and whisked the eggs.

She let the bacon drain on paper towels and then she crushed it up. At that point, I made my intentions clear and was rewarded with my own share of bacon… ahh… I love it when a plan comes together…

Using a bit of olive oil, The Lady scrambled the eggs easy and lightly sautéed the veggies and herb. Then she built the quesadilla inside the sauté pans. She browned them on one side and flipped them to brown the other side. She served them with a Pico de Gallo she made from The Man’s garden bounty (recipe follows) and guacamole from the salsa bar at the Hawthorne Fred Meyer.

Garden of The Man Pico de Gallo:

Ingredients (all veggies and herbs from The Garden of The Man):

Tomatoes; both heirloom and cherry


Bell Pepper


Purple Onion




Taco Seasoning


Chop everything and toss together.

Add the Taco Seasoning to taste.

Refrigerate for an hour to allow flavors to blend.
Member, Association of Food Bloggers



This is from a recipe given to The Lady by Cha Cha, a young Mexican woman who grew up in East LA. The Lady adapted it to fit the needs and wants of The Man. The Lady asked The Man if he wanted Red or Green Sauce and he replied, “Both”.

The original recipe was as a casserole and when The Lady asked Cha Cha why it was a casserole, she explained that it was much easier than rolling the enchiladas and it tasted the same… The Lady embraced the “easy” part…

As many of you know, The Lady doesn’t measure and just goes along using the amounts of ingredients that she thinks will work. Where she knows the exact amount or number, she has included it.


6 Flour or Corn Tortillas

Red Enchilada Sauce – 10 ounce can

Green Enchilada Sauce – 10 ounce can

Tillamook Cheeses: Colby/Jack, Vintage White Extra Sharp Cheddar and Chili Pepper Garlic Cheddar (Shredded using equal parts of the Colby/Jack and White Cheddar and half that amount of the Chili Pepper Garlic. She mixed all three together.)

Chicken – 2 Boneless Breasts and 4 Boneless Thighs

Black olives – Sliced

½ Bulb of Shallot – Chopped

2 Garlic Cloves – Chopped

½ of a large Sweet Onion – Chopped

1 Bell Pepper – Chopped

¼  to ½ Cilantro Bunch – Chopped

1 Anaheim chili

Mexican Seasoning to Taste

Oil (The Lady only uses EVOO)


The Lady grilled the Anaheim Chili over the gas flame of the stove until totally charred. She then put it in a zipper bag with a wet paper towel to steam it. She left it in the bag to cool.

Next she sprinkled Mexican Seasonings on the chicken and sautéed the pieces in EVOO in a large sauce pan. Once cooked, she set aside to cool in a bowl to catch the juices to be used later.  

Next she chopped the shallots, onions, garlic and bell pepper and sautéed them in the same pan she used to grill the chicken. 

Once cooled, The Lady tore the chicken into shreds and added the sautéed veggies to the bowl with the chicken and natural juices.

Next she peeled the charred skin off the Anaheim Chili; chopped it and added it to the chicken mixture. 

She sliced the olives and chopped the cilantro and added them to the chicken mixture and set aside.

Next step was to schmear half of the baking dish bottom with some of the red sauce and the other half with some of the green sauce. 

She scraped the bottom of the sauce pan and added a little EVOO. Once the oil was hot, she began sautéing the tortillas to brown them slightly. She put two on the bottom and schmeared both – keeping the red sauce on one side of the dish and the green on the other.

Next she added some of the chicken mixture and then sprinkled some of the Tillamook Cheese mixture on top. She repeated 8 and 9 to make three layers.

Cover top with remaining cheese mixture.

Bake at 350° for 30 to 45 minutes until bubbly and cheese on top is slightly brown.

Let stand about 10 minutes before serving.

Serve with guacamole and sour cream on the side. Spanish rice and/or black beans are nice side dishes.

While helping me with my “research” for my Bellwether Farms’ Carmody review, The Lady and I discovered “Fundido” – Mexican fondue. After reading several recipes and checking out what she had on hand, The Lady created her own version on this fun dip…


1 Jalapeno Pepper; chopped (freshly picked from The Man’s Deck Garden)

1 Anaheim Chili Pepper; chopped (freshly picked from The Man’s Deck Garden)

1 Green Bell Pepper; chopped (freshly picked from The Man’s Deck Garden)

½ Red Bell Pepper; chopped

1 Garlic Clove; chopped

1 Scallion Clove; chopped

¼ Walla Walla Onion; chopped

Extra Virgin Olive Oil (EVOO)

Handful of Fresh Cilantro; chopped

Grape and Cherry Tomatoes; cut into quarters (freshly picked from The Man’s Deck Garden)

1 Can Black Beans; rinsed

¼  pound Tillamook Medium Cheddar; shredded

¼  pound Tillamook 100 Anniversary 3 Year Vintage White Extra Sharp Cheddar; shredded

½ pound Mozzarella; shredded (The Lady added a low fat cheese to avoid “separation” of the cheeses)

Mexican/Taco Seasonings to taste



Pre-Heat oven to 350°.

The Lady chopped all the peppers, onion, garlic, scallion and cilantro using her new favorite Kitchen Aid Hand Chopper (just like the one advertised on cable TV every two minutes…you know the one).

Shred cheeses.

Put a dab of EVOO in a heated sauté pan. Brown the peppers, onions, garlic and scallions in pan.

Combine pepper mixture and black beans in a 9 by 13 glass dish. Mix in half of cheeses, cilantro and tomatoes. Add seasonings you like.

Top with remainder of cheeses, tomatoes and cilantro.

Bake in oven for 20-25 minutes until bubbling and lightly browned on top.

Serve with corn chips and/or warm tortillas.

The Lady and The Man thought this was terrific because it wasn’t too cheesy; all the ingredients were prominent and part of the experience.

Grilled Chicken Tacos

May 21, 2009

Prep Time: 10 Minutes
Cook Time:
20 Minutes
Ready in:
30 Minutes
Makes 12 tacos

2 pounds skinless and boneless chicken breasts

12 taco shells or soft tortillas – The Lady prefers corn tortillas; The Man prefers flour

Shredded lettuce

1 tablespoon water

2 medium onions, coarsely chopped

2 cups shredded Monterey Jack cheese

3 tablespoons taco seasoning mix

2 tablespoons olive or vegetable oil

2 medium tomatoes, seeded and coarsely chopped

1 bunch cilantro; remove stems

The Lady likes to add black beans and chopped black olives to her tacos.

1. Preheat grill to medium heat.

2. In small bowl, combine taco seasoning, oil and water until blended. In medium bowl, combine onions and 1 tablespoon taco seasoning mixture and toss until evenly coated.

3. Rub Chicken breasts with remaining taco seasoning. Grill boneless chicken breasts, turning occasionally, 15 minutes or until meat thermometer inserted in center registers 170°F.

4. Grill onions in grill wok or on grill screen, stirring occasionally, until tender. Add tomatoes; grill just until heated through. (If you want to heat the taco shells/tortillas, wrap them in aluminum foil and place on grill but away from direct heat.)

5. To serve, cut chicken into strips and serve in taco shells/tortillas with onions, tomatoes, lettuce, cilantro and cheese.