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Bonnie Aeschliman: There’s more to game-day treats than chicken wings

  • Published Tuesday, Jan. 29, 2013, at 11:16 p.m.

Toasted Teriyaki Chicken Quesadillas

(c) Cooking with Bonnie: Farm to France, Culinary Concepts, 2011.

Serves: 4 as main dish or 8 as appetizer (makes 16 pieces)

4 cups coarsely chopped cooked chicken breast

1/3 cup Kikkoman Teriyaki Marinade and Sauce

1/2 cup loosely packed chopped cilantro leaves, divided use

4 10-inch soft flour tortillas

1 tablespoon softened butter

8 ounces pepper jack cheese, shredded

Mango and Red Pepper Salsa

2 fresh mangos, chopped

½ cup finely chopped red bell pepper

2 tablespoons fresh lime juice

½ cup sour cream

Place chicken in a large bowl; add 1/3 cup Kikkoman Teriyaki Marinade and Sauce, shredded cheese and 1/3 cup cilantro; toss to mix. Set aside.

Preheat oven to 400 F. Place tortillas on a flat surface. Divide chicken mixture evenly over one half of each tortilla. Fold top over the filled half. Line a 10x14-inch baking sheet with parchment paper. Place quesadillas on baking sheet and brush tops of quesadillas with butter. Toast in preheated oven for 9 to 12 minutes or until golden.

Meanwhile, combine mango, red bell pepper, lime juice and remaining cilantro. Mix to combine. Set aside.

To serve, cut quesadillas into 4 wedges. Serve with sour cream and Mango and Red Pepper Salsa.

The spotlight this week is on the Super Bowl — discussing the hearty and delicious foods we will serve to keep enthusiastic fans going on game day.

Buffalo hot wings will be on many tables — but not on mine.

I never did like chicken wings very much. I think it stems from growing up on a farm. We had "organic, farm-raised" chickens before they were given that prestigious title.

My mother would panfry chicken in a large cast iron skillet after dipping it in well-seasoned flour. My favorite piece was the wishbone — a small v-shaped piece cut from the top portion of the breast. As the large platter of crispy fried chicken was passed around the family table, the juicy breasts and the succulent legs and thighs were the favored pieces. Since the wings were rejected in favor of the more meaty pieces, my mother did not bother frying them but used them to make a rich, flavorful chicken broth. To this day, I still think that is a pretty good use for them.

If you would like to add a different chicken item to your party menu, I do have a winning recipe for you.

Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com.

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