CARAMEL APPLE PIE QUESADILLAS by CK
8 Flour Tortillas
8 tbsp tbsp caramel ice cream topping
2 cups apple pie filling
cinnamon sugar mixture for topping
Heat a lightly greased skillet over medium heat. Place one tortilla in pan to heat.
Add 1 tablespoon of caramel.
Next, add 1/2 cup of the pie filling.
Top with another tablespoon of caramel.
Top with another tortilla and spray the top of that one with cooking spray or melted butter.
Flip the quesadilla over when first side is brown.
While second side is cooking sprinkle top side with cinnamon and sugar.
When second side is done cooking place onto plate that has a layer of cinnamon sugar on it.
Slice in quarters and serve.

POLLO LOCO by GKT
4 boneless, skinless chicken breasts
1 bottle Lawry’s marinade (Baja Chipotle or Mesquite)
3 Tbsp. vegetable oil
1 c. uncooked long grain rice (not instant)
1 Tbsp. dried minced onion flakes
1 tsp. garlic salt
1 tsp. taco seasoning
2 c. chicken broth
1/2 c. tomato sauce
1 container Mexican Queso
chopped tomato
Pour marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling, begin the rice. Heat oil in a large saucepan over medium heat and add rice. Stir constantly, until slightly puffed and golden. Sprinkle with salt and taco seasoning. Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes or until rice is tender. Fluff with a fork. Heat cheese dip according to package directions and set aside. To assemble the Pollo Loco: place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 tablespoons cheese dip over chicken and rice. Top with chopped tomatoes.