My hostess for Sunday wants to do a recipe that doesn't use very many tools. While I do want to show how easy the recipe is, I also want to demo enough tools that people will HAVE to have them!! What do you think I can add to this recipe to demo a few more tools? I think I'll add an onion, chopped with the Food Chopper of course! Any other suggestions? Also if the cheese comes in a block I'll use the rotary grater if I can borrow one, or the microplane grater... thoughts? Cheesy Chicken Chilaquiles Ingredients: 1 1/2 lb (750 g) boneless, skinless chicken breasts 1 tbsp (15 mL) Southwestern Seasoning Mix 1 3/4 cups (425 mL) salsa verde 1 cup (250 mL) 33% reduced-sodium chicken broth 3/4 cup (175 mL) chopped fresh cilantro 12 cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips) 2 cups (500 mL) shredded Chihuahua cheese 1 cup (250 mL) crumbled queso fresco (4 oz/125 g) Sour cream or crema (optional) Directions: 1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander. 2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife (except I don't have it so we're back to the Utility Knife here!). Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses. 3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.