A Main Dish From Leftovers

Stacks for Two – A leftover delight

Ingredients 
4 6-inch four tortillas
1/2 cup cooked meat, chopped fine
1/2 jar salsa
shredded cheese

Directions
1. Reserve 1 tablespoon of salsa. Mix salsa and chopped meat in fry pan and heat together.
2. Place one tortilla in the bottom of a small casserole dish.
3. Spread one half of the salsa mixture on the tortilla.
4. Sprinkle shredded cheese on top.
5. Repeat 2-4 (placing another tortilla on top of the one below, then covering with cheese.
6. Place last tortilla on top, spread the reserved salsa, then sprinkle more shredded cheese.
7. Heat in 350̊ oven 20 or more minutes until cheese bubbling and top slightly browned.
8. Cut in wedges and serve with sour cream, chopped lettuce, and chopped tomato.

Notes: Any meat may be used – beef, pork, chicken, ham, even fish.
Cheeses may include cheddar, mozzarella, Colby, Parmesan, Mexican blends, or others. You may prefer to place a different cheese in each layer.

Variations: Use pineapple salsa and include pineapple tidbits with the meat.
Use a chopped, cooked vegetable instead of meat, or with meat.

Recipe – Garlic Chicken with Peanut Sauce

First, a quote from Yesterday’s Body

“What’s for dinner?” I asked.
“There’s half a barbequed chicken left,” Mel said. “I planned to heat it up.”
“Right,” I said and started opening cupboard doors. “You really want dried out leftovers?”
“I’m testing your skills,” he said. “You haven’t disappointed me yet.”
“You’re taking advantage of my good nature.” Of course he wasn’t, and he knew it. In my
customary life I was an innovative but often haphazard cook, however, Mel was such an
appreciative audience. And face it, I did need a break from outdoor research now and then.

# # # #

I found a package of ramen noodles, a few nuts, a can of mushrooms, and a half jar of peanut
butter. I lined up his spices, decided which bits of veggies from the crisper in the bottom of the
refrigerator were usable, and did my magic.

* * * * *

But before I wrote those words, I experimented with the food in my refrigerator. And, ta da, I came up with this recipe!

Garlic Chicken with Peanut Sauce, Noodles, and Vegetables

Ingredients
Leftover rotisserie (barbecue) chicken
Noodles (rice noodles, egg noodles, ramen noodles or any pasta of your choice)
Veggies (broccoli florets, onion chunks, carrots sliced thin, mushrooms, celery, or any others of
your choice) Note: You won’t find any peppers in Jo’s recipes because she doesn’t like them – but
feel free to use them as well.
Garlic – 1 clove minced, or 1/2 tsp of canned chopped or minced (or more if you prefer).
Peanut Sauce – see recipe below
Peanuts – unsalted dry-roasted – may be chopped

Directions
1. Whisk peanut sauce ingredients together.
2. Cut bite-size chunks from left-over barbecue chicken.
3. Prepare veggies. (Peel &/or chop. If necessary, zap in microwave until done to tenderness you
prefer.) Note: many veggies, especially frozen peas and mushrooms, may not need extra cooking.
4. Break noodles into 2 to 4 inch lengths then cook according to box instructions (rice noodles,
egg noodles, ramen noodles, etc.)
5. Sauté garlic in the peanut sauce for 2 or 3 minutes. Add chicken and heat for another 2 or 3
minutes. Add cooked noodles and veggies. (Or add veggies earlier.) Stir and heat through.
6. Stir peanuts in before serving, or sprinkle a handful of peanuts on the top after serving.

Peanut Sauce
For 2 people (use multiples for more people – all measurements are approximate)
Whisk together
1 TB creamy peanut butter
1 tsp hazelnut oil (or any oil)
1 tsp Worcestershire sauce
3 shakes ground red pepper
6 twists of pepper mill
3 shakes onion powder
3 shakes ground ginger

* * * * *

Yesterday’s Body was first published by a small e-press and is an EPIC mystery finalist and part of the Jo Durbin Mystery Series.