Wednesday, September 14, 2011

Quesadilla Fun

Greetings from Florida!
I still can't believe I live here now, still getting used to the fact that I can go to the beach whenever I want.
So what have I been up to that I have been absent for so long? I started working finally! On my second week of that. I started bowling with my Grandfathers' bowling league that consists of our senior neighbors. I've been going to the gym, walking and beach, and laying out by the pool. Of corse, most importantly I have been cooking! my first week I made my tortilla soup and paninis for dinner, red velvet cupcakes for my Grandmothers' friend, Marge, who left the state to go back north, and last week, I tried a new recipe for quesadillas. So why have I waited this long to make a new post? I left my camera cord in Illinois and I just received it via mail from my Mother today! (Thanks Mom!!)
My grandparents bought their quesadilla maker years ago for me for when I visit, I've loved cooking for years, and mexican food, so I wanted to make sure I make use of it while I'm living here.

I found this recipe for meaty quesadillas at Veronica's Cornucopia. I have to say, these quesadillas were delicious. My grandfather ate his entire quesadilla, I only left two pieces, and my grandmother had two. I garnished them with salsa on top which made them even more amazing. They had just the perfect kick and served with refried beans was perfection. Not to mention the flavor of the beef. Okay, I'll just let you try it for yourself, but trust me, try it!! I'm sorry that my photography skills have not improved, but with the lighting of my grandparents kitchen maybe they will get better. 

 I got to skip some steps on the recipe because I do have a quesadilla cooker, but I'll post the version for making them without one because I'm sure most people do not.
Meaty Quesadillas
makes 6 (or three if you have a quesadilla maker)

1 pound of lean ground beef
3 gloves of garlic, (minced)
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
ground pepper to taste
2 bunches green onions, (thinly sliced)
6 10 inch flour tortillas
1 1/2 cups shredded cheese, (I used pepper jack and mozzarella)
salsa or sour cream for serving

Cook the beef, garlic, chili powder, oregano, salt and ground pepper over medium heat, breaking up the meat with a spoon, until it is no longer pink.
Add the green onions and cook for a few more minutes.
Heat a large griddle or nonstick pan over medium heat.
Spray with cooking spray and place tortillas on the griddle, and scatter 1/4 cu of cheese on each.
Cook until the bottoms are golden brown and cheese is melted.
Put a sixth of the beef mixture on half of each tortilla and fold into a half-moon.
Continue to cook until the quesadillas are crisp, turning once.
Repeat to make six quesadillas.
Cut into wedges and top with salsa

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