It's Mexican Night and The Bar Is Open

It's late, I know, but I'm finally posting my Friday Night Drink Demo. It was Mexican night at the Willoughby house, so we decided on Blue Dolphin Margaritas to go along with our Cheesy Chicken Quesadillas. I'll include the recipe for those, too.


Blue Dolphin Margaritas

Just so you know, there are no actual dolphins in this drink. What makes them blue is Blue Curacao. If you have to ask for it at your local liquor store it's pronounced kur-ah-sow. I don't wan't you to make a fool of yourself and mispronounce it! Ready to begin? Let's go!

Here's what you'll need for a pitcher of Blue Dolphin Margaritas, go get them.

Place 2 cups of ice, 1 cup of frozen limeade, 1 cup of Blue Curacao, 1 cup of Tequila, and 1/2 cup Triple Sec into the pitcher of a blender. Blend until ice is completely crushed. Pour into salt rimmed margarita glasses and .............

Enjoy!

Cheesy Chicken Quesadillas

• 2 cups shredded Monterey Jack cheese
• 2 cups shredded sharp cheddar cheese
• 2 cups cooked, shredded chicken
• 8 flour tortillas
• diced jalapeno peppers
• salsa
• sour cream

Preheat oven to 350 degrees. Place four flour tortillas on two large ungreased cookie sheets (that's two tortillas per cookie sheet). Cover each tortillas with 1/2 cup shredded Monterey Jack cheese, 1/2 cup shredded sharp cheddar cheese, 1/2 cup cooked and shredded chicken, and 1 tablespoon diced jalapeno peppers. Place remaining flour tortillas over cheese/chicken mixture. Bake for 10 minutes or until cheese is completely melted. Remove from oven and cut each quesadilla into 4 wedges with a pizza cutter. Serve with sour cream and salsa.