Looking for something new to throw into the lunch routine? This quesadilla recipe is creamy and cheesy and not your typical quesadilla!
Happy September!
I’ve mentioned before, but my daughter started kindergarten this year. She is only one week in, but I feel like we are already starting to settle into a routine. I’ve even managed to bribe her into making her bed each morning before school.
I had these grand ideas of how the days would go once she started school. I had dreams of waving goodbye to her at the bus stop, and then having 4 hours where I could be completely productive. With her away at school, the boys would play nicely together while I worked so that I could be done by the time she got home from school.
Boy – was I wrong!! Granted, we are only a week in, so I’m not giving up hope yet, but the minute Abbi gets on that bus, the boys both break out into super needy, clingy, can’t be satisfied boys.
So instead of work, it has been cars and balls and bikes and blocks. And all of the other things that little boys do. Work is overrated anyway, right?
But the mornings sure do fly by. I feel like she steps onto that bus one minute, then the next minute we are already heading out to wait for the bus to bring her home.
She gets home around 12:30, so lunchtime has been a bit of a struggle for us. We normally eat at noon, but since Abbi isn’t home, I never know if I should just feed the boys first and Abbi when she gets home, or make them wait.
And let’s face it – I often put it off just because I don’t know what to make. We are seriously good with getting ourselves into a lunchtime rut.
I actually had a blogging friend text the other night, asking what we do for lunch. While my kids will normally be fine with good ol’ peanut butter and jelly, sometimes, I just want to change things up and make something that all of us will love.
So when we want to change things up, we make quesadillas. But not any quesadilla recipe will do!
This quesadilla recipe was created back when I went to Austin with Old El Paso. We had a little friendly cooking competition where I made a version of these quesadillas. That version also had some freshly roasted peppers from the farmers market, as well as some sautéed squash, but I wanted to keep things as simple as possible today. Something that would be easy and fast enough to make for lunch.
That time in Austin was the first time I had ever used Old El Paso’s Zesty Sour Cream Seasoning Mix. I totally fell in love. Not only would it make a killer dip, but it makes a pretty darn delicious quesadilla filling as well. The mix, sour cream, cheese, green chiles and cilantro are all combined and piled inside of Old El Paso tortillas and then grilled to golden brown perfection. And this quesadilla recipe really is perfection. Creamy and cheesy – what more is there to ask for??
If you want to serve these up for dinner, you could always add in some shredded chicken to make them a little more hearty. But no matter when you serve them, make sure you make extras. They will get gobbled right up!
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Looking for something new to throw into the lunch routine? This quesadilla recipe is creamy and cheesy and not your typical quesadilla!
Ingredients
1cupsour cream
11 oz package Old El Paso Zesty Sour Cream Seasoning Mix
14.5 oz can Old El Paso Chopped Green Chiles
1/4cupchopped cilantro
1cupshredded cheddar cheese
1cupshredded Monterey Jack cheese
18.2 oz package Old El Paso 6-inch tortillas (10 tortillas)
Instructions
In a medium bowl, combine the sour cream and the seasoning mix. Set aside about 1/4 cup of the sour cream mix. Stir in the green chiles and the cilantro into the bowl; mix well. Add in both cheeses.
Spread about 1/3 cup of the mixture on a top of 5 of the tortillas. Top with the remaining 5 tortillas.
Heat a griddle over medium-low heat. Spray with nonstick cooking spray. Add the quesadillas to the hot griddle. Cook until the first side is browned, then very carefully flip the quesadilla to brown the second half.
Let the quesadillas sit for 5 minutes before cutting and serving. Use the reserved sour cream mixture for topping the quesadillas or for dipping.
I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.
Add one filling to each quarter of the tortilla.Now for the magic folding part of the hack.Fold each quarter over the next, working clockwise around the tortilla. I added the cheese in the middle to help seal the tortilla together.
Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid.
Unless you're using a non-stick pan, the extra lubrication from the oil will make it easier to flip your quesadilla and remove it from the pan or press when it's done. Most recipes, in fact, call for adding butter or oil to a frying pan and then adding either a tortilla or a pre-assembled quesadilla.
Shrek's Quesadilla! it's a beautiful thing, really… two. smashed crispy beef patties with house seasoning,american cheese, diced white onions, pickles, and. caramelized onions, all wrapped in a crispy spinach.
Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.
Quesadillas can be a very healthy choice! Homemade quesadillas can have all the food groups you need for an easy, healthy meal. If you make a basic quesadilla it already has protein, fat, and grains. If you add a serving of vegetables and beans then your quesadilla will include every food group for a healthy meal.
Flank steak and skirt steak are my favorite cuts of beef for steak quesadillas. They're easy to work with and fairly inexpensive. Whichever cut of beef you use, make sure to cut it as thinly as possible and against the grain to prevent it from being too chewy.
Mexicans fondly refer to this as 'la copia' (literally: the copy). If you ask around, you'll be given many reasons for this. But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side.
And make sure there is cheese swathing your add-ons on both sides. Cheese is the glue holding your quesadilla together, and if you fail to sprinkle some beneath and on top of your other ingredients, your quesadilla will fall apart.
A quesadilla is a folded tortilla with melted Oaxaca cheese inside. Only one tortilla. Two tortillas with Oaxaca cheese in a sandwich form make a sincronizada, but a sincronizada also includes ham.
Toasting both sides of the tortillas takes an extra minute of your time but the results are more than worth it. It gives the tortilla a chance to better crisp up, withstanding any soggy fillings you might add. It makes the quesadilla easier to eat and easier to dunk in salsa, sour cream, and guacamole.
How do you seal the edges of quesadillas? While the melted cheese should be more than enough to keep your quesadilla together, some prefer tightly sealed edges that prevent even the smallest amount of filling from escaping. To achieve this, simply dampen the edges of the tortilla with a bit of water before folding it.
The TikTok quesadilla hack consists of adding fresh fajita veggies and protein to a quesadilla, simple but very effective, according to the creators. The caveat? It's only available to customers who order online or in the Chipotle app.
The "Keithadilla" is a fajita quesadilla with steak served with roasted chili-corn salsa, sour cream, and honey vinaigrette on the side. The "Fajita Quesadilla Hack," inspired by Frost, is a fajita quesadilla with steak served with roasted chili-corn salsa, tomatillo red-chili salsa, and sour cream on the side.
What Is The Chipotle Quesadilla Hack? TikToker Alexis Frost shared the now-viral order, which is a quesadilla made with steak, extra cheese, and fajita veggies, on December 20.
The loser of rock paper scissors gets slapped with a tortilla — but the real challenge is keeping the water in your mouth for the duration of the game and subsequent slap.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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