Foodimentary.com dubs September 25 as Nationwide Quesadilla (pronounced keh-sah- DEE-yah) Day. Appears somewhat atypical, as I normally consider Mexican-based meals as being extra of a Could occasion (round Cinco de Mayo), however who am I to argue?
Plus, additionally in keeping with Foodimentary, September 28 is Nationwide Drink a Beer Day. The 2 appear to go hand-in-hand, if you happen to’re a beer drinker. I’m, moderately, in fact. But when an individual goes to take pleasure in a quesadilla, simply is sensible to have a libation to take pleasure in on the identical time. Not having delved into making beer at dwelling, my recommendation can be to simply drop by the native watering gap and seize some to convey dwelling.
When my boys had been younger, I might typically make quesadillas as an after-school-snack. Fast and straightforward utilizing flour tortillas and shredded cheese. Toast them flat in a frying pan, very similar to a grilled cheese, and lower them into slices like a pizza. Some salsa and bitter cream as a dip, if desired, and, voila! Immediate snack.
At instances, I might have leftover taco fixings readily available. Added to the quesadilla fundamentals, one may put out a full meal with the addition of some Spanish rice. I at all times added refried beans to my plate, however we’ve been down this path earlier than. My household doesn’t like beans! Oh properly, their loss!
Quesadillas are versatile in that you may add absolutely anything to the ingredient listing, and so they’re nonetheless a yummy snack or meal. The bonus is utilizing up any leftovers that match with a quesadilla recipe.
Following are some recipes from www.allrecipes.com. Have in mind, you’ll be able to customized make them as you need–the restrict is your creativeness and style choice.
• 1 lb. skinless, boneless hen breast,
• 1 (1.27 oz.) packet fajita seasoning
• 1 Tbsp. vegetable oil
• 2 inexperienced bell peppers, chopped
• 2 pink bell peppers, chopped
• 1 onion, chopped
• 10 (10-inch) flour tortillas
• 1 (8 oz.) bundle shredded cheddar
• 1 Tbsp. bacon bits
• 1 (8 oz.) bundle shredded Monterey
Preheat the broiler. Grease a baking sheet. Toss the hen with the fajita seasoning, then unfold onto the baking sheet. Place underneath the broiler and prepare dinner till the hen items are now not pink within the middle, about 5 minutes.
Preheat oven to 350 levels. Warmth the oil in a big saucepan over medium warmth. Stir within the inexperienced bell peppers, pink bell peppers, onion, and hen. Prepare dinner and stir till the greens have softened, about 10 minutes.
Layer half of every tortilla with the hen and vegetable combination, then sprinkle with the cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and place onto a baking sheet. Bake quesadillas within the preheated oven till the cheeses have melted, about 10 minutes. (Yield: 20 servings)
Black Bean and Corn Quesadillas
• 2 tsp. olive oil
• 3 Tbsp. finely chopped onion
• 1 (15.5 oz.) can black beans, drained
• 1 (10 oz.) can entire kernel corn, drained
• 1 Tbsp. brown sugar
• 1/4 c. salsa
• 1/4 tsp. pink pepper flakes
• 2 Tbs. butter, divided
• 8 (8-inch) flour tortillas
• 1 1/2 c. shredded Monterey Jack cheese,
Warmth oil in a big saucepan over medium warmth. Stir in onion, and prepare dinner till softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; combine properly. Prepare dinner till heated by means of, about 3 minutes.
Soften 2 teaspoons of the butter in a big skillet over medium warmth. Place a tortilla within the skillet, sprinkle evenly with cheese, then
high with among the bean combination. Place one other tortilla on high, prepare dinner till golden, then flip and prepare dinner on the opposite aspect. Soften extra butter as wanted, and repeat with remaining tortillas and filling. (Yield: 8 servings)
Texas Rooster Quesadillas
• 2 Tbsp. vegetable oil, divided
• 1 onion, sliced into rings
• 1 Tbsp. honey
• 2 skinless, boneless hen breast
halves – lower into strips
• 1/2 c. barbeque sauce
• 1/2 c. shredded sharp cheddar cheese
• 1/2 c. shredded Monterey Jack cheese
• 8 (10-inch) flour tortillas
Preheat oven to 350 levels. In a big, deep skillet, warmth 1 tablespoon oil over medium excessive warmth. Slowly prepare dinner and stir onion till translucent. Combine in honey. Stir till onion is golden brown, about 5 minutes. Take away from skillet and put aside.
Place remaining oil and hen within the skillet over medium excessive warmth. Prepare dinner till hen is now not pink. Stir in barbeque sauce and evenly coat hen. Layer 4 tortillas individually with hen, onions, cheddar cheese and Monterey Jack cheese. High with remaining tortillas.
One or two at a time, place layered tortillas on a big baking sheet. Bake uncovered within the preheated oven 20 minutes, or till cheese is melted. Don’t let tortillas develop into too crisp. Take away from warmth. Reduce into quarters to serve. (Yield: 4 servings)
Mushroom and Black Bean Quesadillas
• 2 Tbsp. olive oil
• 1 c. sliced recent mushrooms
• 1/2 c. chopped onion
• 1 c. rinsed and drained canned black
• 2 Tbsp. chopped recent cilantro
• 1 pinch salt and floor black pepper to
• 2 entire wheat tortillas
• 3/4 c. shredded mozzarella cheese
• 2 Tbsp. lime juice, elective
• 1/4 c. salsa, or to style, elective
Warmth olive oil in a skillet over medium-high warmth; sauté mushrooms and onions till frivolously browned, about 1 minute. Add black beans, cilantro, salt, and pepper; sauté till mushrooms and onions are frivolously browned, 2 to three minutes extra.
Place tortillas in a clear, dry skillet. Evenly distribute mushroom combination onto 1 half of every tortilla. High filling with mozzarella cheese and lime juice; fold every tortilla over filling. Flip burner to medium warmth and prepare dinner till quesadillas are browned and crispy, about 2 minutes per aspect. Reduce into wedges and serve with salsa. Yield: 2 servings)
Ham, Egg, and Cheese Quesadillas
• 8 eggs
• 1 Tbsp. water
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. butter, softened, divided
• 6 (8-inch) entire wheat tortillas
• 2 c. shredded cheddar cheese
• 1 (8 oz.) bundle Smithfield cubed ham
Scramble eggs with water, salt, and pepper in a medium bowl till properly blended. Warmth 1 tablespoon butter in a medium nonstick skillet over medium warmth. Prepare dinner eggs, stirring ceaselessly, till scrambled to desired consistency.
Unfold 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium warmth. Sprinkle 1/3 cup cheese over whole tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield cubed ham to 1 aspect. Prepare dinner 3 minutes or till the cheese is melted. Fold the plain cheese aspect over the crammed aspect and flip the quesadilla. Prepare dinner a further 2 minutes or till golden and toasted. Reduce into 2 or 3 items.
Repeat with remaining substances to make 5 extra quesadillas. (Yield: 6 servings)
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