New social will get the party started in Austin

By the 2008 Host Committee

Sixth Street

Special thanks to Life Fitness for sponsoring this event!

Over the past few months, we've highlighted our town and shared some of the fun facts about Austin and Central Texas. When you attend the NIRSA 2008 Annual Conference & Recreational Sports Exposition, you'll get to experience it firsthand! The Host Committee is planning some unique events that will certainly make this Conference one to remember.

The Conference will begin with an opening general session, followed by a welcome social on Wednesday, April 2. Immediately afterwards, a new social will take place on historic 6th Street. No need to wonder where all the NIRSA attendees will be that night; the perfect social has been planned just for you and your colleagues.

Join your friends, new and old, at Buffalo Billiards for the Live Music Capital of the World After-Party, sponsored by Life Fitness. Located just four blocks from the hotels on the famous 6th Street, the venue will be reserved exclusively for Conference attendees to enjoy 22,000 square feet of multilevel space for socializing, dancing, billiards, shuffleboard, darts, video games, live music, and surprises!

The party is open to those 18 and older, and complimentary soft drinks and a cash bar will be available. Bus transportation will be provided, but the majority of attendees will likely choose to walk.

This month's recipe is courtesy of Austin's own Whole Foods.

Grilled Chicken Mushroom Quesadillas
Serves 4-6

1/4 cup (1/2 stick) butter

2 teaspoons chili powder

1/2 teaspoon ground cumin

2 cloves garlic, minced

1/2 pound assorted fresh wild mushrooms, sliced (shiitakes, crimini, oyster)

1/2 pound button mushrooms, sliced

1 small onion, minced

1 teaspoon sea salt

1/2 cup prepared rotisserie chicken, shredded

1/3 cup fresh cilantro, chopped

2 1/2 cups Monterey Jack cheese, grated

canola oil

12 whole wheat tortillas (6-inch-diameter), plain or flavored

lime wedges, for garnish (optional)

To prepare the filling:
Melt the butter in a large sauté pan over medium high heat. Add the chili powder, cumin and garlic. Sauté until fragrant, about 1 minute. Add the wild and button mushrooms, onion and sprinkle with salt, sauté until the mushrooms are brown and just tender, 8 to 10 minutes. Add the shredded chicken and sauté 2 minutes more, or until heated through. Remove the pan from the heat. Add the cilantro; toss to coat. Set aside to cool, about 10 minutes.

To assemble and grill the quesadillas:
Preheat the grill to 350° (a medium fire). Lightly brush 6 of the tortillas on one side with oil. Place the tortillas, oil side down, on a large non-stick rimless baking sheet. Divide the filling mixture equally among the tortillas, top with cheese, distributing to equal thickness. Top with remaining 6 tortillas, and brush tops with oil.

Gently slide the quesadillas onto the grill. Grill the quesadillas for about 3 minutes on each side, until heated through and golden brown. Remove from the grill and let stand 2 minutes before cutting into wedges to serve.

NIRSA Know is a service of the National Intramural-Recreational Sports Association
NIRSA National Center: 4185 SW Research Way, Corvallis, Oregon 97333-1067
tel: 541-766-8211 • fax: 541-766-8284 • email: nirsa@nirsa.org