Showing posts with label quesadillas. Show all posts
Showing posts with label quesadillas. Show all posts

Wednesday, June 22, 2011

Cuban Sandwich Quesadillas

I'm packing my bags.

Getting ready to go.

To see my sweet fam.

In Id-A-Ho!

I won't be around.

For a month or two.

But rest assured.

I'll be thinking of you!

So have a great summer.

Keep making great food.

Soak up that sunshine.

And I'll see you soon!

These quesadillas are made with a pork cooked in the crockpot. They are so easy and quick to make, and the pork is AMAZING. A great weeknight family pleaser for sure.

Cuban Sandwich Quesadillas
By Skinnytaste (LOVE HER!)


1 oz slow cooked Pernil

1 slice reduced fat swiss (I used Sargento)
1 oz ham (I uses Hillshire Farm 97% fat free)
1 slice kosher pickle
6 inch low carb whole wheat tortilla (La Tortilla Factory)


Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan (I used my panini press). On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces.

See you in a few months!

Sunday, August 15, 2010

Pepper Jack, Chicken, and Peach Quesadillas

I think if I had to be any food, it would be a quesadilla. I mean, is it even possible not to like quesadillas? They are about the most friendly food in the world, they practically smile at you with that crispy rounded tortilla. Not to mention the fact that they are filled with whatever fabulous ingredient you want, bound together by gooey, melty, cheese. No utensils required, the quesadilla doesn't require any work on your part. You get to use your hands, and you don't even mind that your fingers are dripping with those wonderful juices and oils when your done.

Being a quesadilla also mean continuously donning a new outfit with different meats, cheeses and tortillas. Sometimes you go simple with a plain flour tortilla and cheddar cheese. And other times you get a little funky, like spicy pepper jack, juicy shredded chicken and sweet ripe peaches. Talk about dressing for a party! And don't be afraid to try this combo on for size. It might sound a little daring, but it comes together wonderfully, and the honey lime sauce on the top is the perfect accessory to bring the whole thing together. So if you're looking for an old favorite with a bit of a twist, head over here for the recipe. I hope you like it as much as I did!

Friday, October 2, 2009

Mushroom Quesadillas with Butternut Squash Salad

The second thing I was responsible for during our bloggy lunch was the salad. I wanted to make something really unique and fall appropriate, rather then just a green salad. I was really excited when I found this recipe from Ina Garten for a Roasted Butternut Squash Salad with Warm Cider Vinaigrette. It's always a gamble making something for the first time when you are serving company, but luckily this salad turned out to be downright amazing. It's served warm, with arugula that is just wilted and practically melts in your mouth. The slightly sweet vinaigrette with nutty pecorino romano and big chunks of rich butternut squash would easily stand as a meal on it's own. I LOVED this salad and can't wait to make it again!

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By Ina Garten


1 butternut squash peeled and diced
olive oil
1 tablespoon pure maple syrup (I did use pure, but honestly, I don't think it would make a different if you just used Mrs. Butterworth's too!)
Kosher salt and freshly ground pepper
3 tablespoons dried cranberries
3/4 cups apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and dried
1/2 cup walnut halves, toasted (next time I'm using chopped walnuts, the halves are a bit big for my taste)
3/4 cup freshly grated Parmesan (I love using Pecorino Romano as a substitute)


1. Preheat the oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Alissa was in charge of our main course which were these amazing Mushroom Quesadillas. Apparently this was a recipe that Oprah had posted because it is what Jennifer Aniston had served at a lunch party, girlfriend's got good taste, that's all I have to say! These quesadillas are SO good and packed with tons of flavor. The cooking technique was really unique too. She cooked them in a skillet that was covered with a layer of Kosher salt to crisp the tortilla, which turned out so crisp and delicious. Alissa also used the Artisan Blend of Mexican cheeses and just the smell alone of this package of cheese had us drooling! Awesome quesadillas!

Mushroom Quesadillas on Whole Wheat Tortillas
Recipe adapted from The Family Chef, found on the O website


2 Tbsp. olive oil
8 ounces assorted mushrooms , thinly sliced
1 sprig thyme
Kosher salt and freshly ground pepper
4 whole wheat tortillas
4 ounces assorted cheeses (such as cotija, Jack, and ranchero), crumbled or grated
3 cups baby spinach
Cilantro leaves , for garnish (optional)


1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme; cook, stirring occasionally, until crispy and golden, 6 to 8 minutes. Season with salt and pepper to taste.

2. Heat another skillet on medium-high heat. Sprinkle a little salt in the pan (it must be kosher or another coarse salt), and put one tortilla on top—the salt will keep the tortilla from sticking and help it crisp up without using any oil.

3. Place about 1/4 of cheese, spinach, and mushrooms on half of tortilla.

4. Fold second half of tortilla over to cover filling, and cook until bottom is golden and slightly crispy, 2 minutes. Flip tortilla over and continue cooking until other side is crisp and cheese is melted, 2 minutes more. Repeat process with remaining tortillas. Cut each in half or leave whole. Serve warm, garnished with cilantro leaves.

Be sure to check out Sara in the Kitchen for her amazing S'mores Cake!
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