We had a Friday lunch meeting at our place, and I made easy Quesadillas from store bought rotisserie chicken, caramelized onion, and Jack cheese blend.

I love caramelized onion because it’s so versatile and delicious. It’s also very cheap and simple to make, just requires some patience. First onions are sliced and stuck into a pot, covered, over low heat. Do not disturb the pot by stirring.

After about 10 minutes, you can see that the bottom of the pot is starting to brown just a little bit, and the onions are softened on top. Do not disturb the pot, cover, and keep cooking.

After another 10 minutes, the onions should be nicely browned on the bottom, now is the time to stir the onions, and keep cooking with the pot uncovered.

After about 5 to 10 minutes more, the onions will be ready to use.

Since there was a vegetarian at the lunch meeting, I made some sauteed fresh corn, red bell pepper, and green onions.

The vegetarian Quesadilla had the vegetable mix, some caramelized onion, and jack and cheddar cheese combo on flour tortilla. Then the Quesadilla is warmed on a hot pan until the cheese has melted.

The chicken Quesadillas had shredded chicken, caramelized onions, and jack and cheddar cheese combo.

It turned out to be a quick, easy, and delicious lunch.

For Saturday morning breakfast, I wanted to reuse the left over chicken and corn, red bell pepper, and green onion vegetable mix. I found a recipe online for chicken hash, and I tweaked the recipe a bit to incorporate the ingredients I already had.

First I fried up a chopped up slice of bacon with some chopped celery, then I added some boiled cubed potato to the pan. Then the chicken is added along with the corn, red bell pepper, and green onion vegetable mix.

I served the hash with some hot sauce. I also made some fried eggs and one of them had a double yoke!

One lunch turned into two meals!

Chicken Hash Recipe: http://www.foodandwine.com/recipes/poached-eggs-with-chicken-hash