Header
In This Issue
Lindsey's Cilantro Lime Steak
Cascade Title Barometer

Click here  to view the most recent copy of the Cascade Title real estate barometer.

 

Build your business with builders...

plumber_pipes.jpg    

As our market rebounds from 2008, homebuilders are expanding their business once again.  How can you better serve this niche in the market?  Click here to read more.
Join Our Mailing List

     

Dear ,

 

double-decker-bus.jpg Have you ever heard the phrase, "Get the right people on your bus"?  At Cascade Title, we want to be the resource you turn to for every transaction.  As part of your team in every transaction, it's our end goal to support you fully in your business.  Click here to read more about "filling your bus." 

 

Thanks for your business,

 

 

Your Friends at Cascade Title

Lindsey's Grilled Chicken & Pineapple Quesadilla 

  • 8 whole Flour Tortillas
  • Butter Or Margarine
  • 2 cups Grilled Pineapple, Sliced
  • 3 whole Boneless, Skinless Chicken Breasts
  •  Salt And Pepper, to taste
  • 3 cups Monterey Jack Cheese, Grated
  • 1 whole Jalapeno, Sliced
  • Cilantro
  • 3 Tablespoons Barbecue Sauce

Preparation Instructions

 

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

 

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

 

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

 

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.


 

1425 Maple Street, Longview, WA 98632
Phone:  (360) 425-2950
Fax:  (360) 425-8010
Toll Free:  (877) 425-2950 

Building