#MEwx "Seasonal" temps with some snow possible and another fantastic Mexican food recipe

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Good morning Augusta

We’re under another winter storm watch, it’s posted  here in the previous post.

This morning we have cloudy skies with a chance of snow showers this afternoon. Highs in the lower 30s. Light and variable winds, becoming northeast around 10 mph this afternoon.

Tonight we’ll have cloudy conditions   with a chance for snow showers this evening. Lows around 19°F. Light and variable winds.

The readings from my weather instruments are:

The Wind chill is 9.1°F, Dew Point is 6.4°F, Humidity is 69% and the outdoor temperature is 14.7°F.

The wind direction is North between 1.0 MPH and 4.3 MPH.

The Relative pressure is 30.12, the Absolute pressure is 29.91 and steady with a weather graphic indicating clouds.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies so far.

The UV rating is 1 out of 16, Sunrise is 6:14 A.M., Sunset is 5:28 P.M., Moonrise is 4:16 A.M., Moonset is 1:39 P.M. and the moon phase is waning crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 021053Z AUTO 33005KT 10SM CLR M11/M12 A3019 RMK AO2 SLP231 T11061122

We didn’t receive any rain/snow here over the past 24 hours.

Let’s stay with some delicious Mexican meals, this one is really mouth-watering. Try it, you’ll like it!

CHICKEN QUESADILLAS

 

Serves:  8 – 2 wedges each

 

This super-simple appetizer is even faster if you have a pancake griddle; simply preheat, spray with nonstick cooking spray, and prepare all the quesadillas at once.  Trim the fat even further by replacing the traditional cheeses with a reduced-fat jack cheese spiked with pepper.

 

1 cup shredded Mexican Chihuahua, Monterey Jack, Pepper Jack, or brick cheese

1 green onion, minced

1-3 tbsp. canned chopped green chilies (to taste)

1 cup chicken breast cut up

4 8-inch flour tortillas

Chunky salsa, for topping or dip

Low fat sour cream for dipping

 

  • In a medium bowl, toss together the 1 cup cheese, 1 green onion, and 1 to 3 tbsp. chilies, 1 cup chicken; set aside.
  • Spray a medium skillet with nonstick cooking spray and place over medium heat.  When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. 
  • When the cheese begins to melt, about 1 minute, fold the tortilla in half.  Continue cooking until lightly browned and crisp on both sides, about 1 minute. 
  • Transfer to a cutting board.  Repeat with the remaining tortillas and filling.
  • Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

 

Exchanges:  1 starch, 1 fat, ½ meat

Calories:  134; fat:  6 g; cholesterol:  12 mg; sodium:  211 mg; carbohydrate:  14 g; fiber:  1 g; protein:  6 g

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