Bottom Dollar Food
Cinco Chef Challenge!


Yeah!!  Another Moms On The Spot segment!  Wahoo!

I'm such a big fan of Bottom Dollar Food Stores.  They capture the essense of FUN!

A couple weeks back I got to participate in another fun event with them this time rocking the Sombrero in the kitchen ramping up to Cinco de Mayo!

Are you having a party?  You gotta make these recipes!! They are soooo tasty!


Recipes for Event by Chef Dan D’Angelo

 Taco Sliders

  • 1 1/12 pounds ground beef, turkey, lamb, or pork
  • 1 1/2 pks of taco mix
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley and cilantro 
  • 2 small garlic cloves, crushed with a garlic press
  • 6 ounces Cheddar, Pepper Jack, cut into 1/2-inch cubes any kind of cheese 
  • 8-10 (2-inch; a.k.a. party size or dinner) soft rolls, such as potato 


  • lettuce, sliced tomatoes, Salsa con queso, sliced raw onion and/or sautéed golden brown onions, salsa, pickled jalapenos, refried beans, and  avocado, sour cream


Gently combine meat, taco mix, cheese, parsley mix, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not over mix).

Form 3oz of meat mixture into about 8-10 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.

Broiler directions:
Preheat broiler. Put half of sliders on an oiled rack of a broiler pan and broil, turning over once, until just cooked through (no longer pink), 4 to 8 minutes total. Repeat with remaining sliders.

Grill directions:
For easy entertaining, go with a gas grill. Preheat all burners on high, covered, 10 minutes, and then adjust heat to medium-high. Grill sliders, in batches if necessary, turning once, until just cooked through, 4 to 8 minutes total.

On top on the stove in a skillet also can be done.


Chicken and Refried Bean Quesadillas


  • 3 1/2 cups shredded cooked chicken  (or left over cooked chicken)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, halved lengthwise and thinly sliced crosswise
  • 2 tablespoons vegetable oil
  • 2 large garlic cloves, thinly sliced
  • 5 oz coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups)
  • 8 (7-inch) flour tortillas
  • 1 can Refried Beans
  • Special equipment: a well-seasoned ridged grill pan
  • Accompaniments: sour cream; salsa; fresh cilantro sprigs
  • Garnish: lime wedges


Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.

Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla and the refried beans on the other. Then, fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner. Or you can stack two tortillas spread on one half and top with another tortilla. Cut in wedges and serve.

Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half.