Wednesday, April 18, 2007

Cheese Quesadillas



It was cold and rainy on Sunday so we hit Sunday School at church, but we decided to take off after that for a warm, spicy lunch and some serious couch time. After working both jobs and getting the yard and house ready for friends last weekend I was just exhausted. In fact, I'm often just exhausted, and our meals lately have been representatives of my just exhausted-ness.



We saw Rick Bayless make quesadillas on his PBS show, Mexico: One Plate at a Time, and Brad wanted them that. day. That was months ago, but we've kept his suggestions in mind and used them when we want to make homemade quesadillas. I have to admit that I'm still more of a fan of the ones served at Mexican restaurants, but these will do until I perfect my technique, without a doubt!

They're easy to make, so I don't really think that a recipe is necessary. Just make sure that you cook/toast/grill your tortillas before you stuff them - and don't forget the salt sprinkle! - before you stuff and melt them. TOTAL GOODNESS.

Mine? Queso, jalapenos, carmelized onions, fresh, homemade salsa and a bit of rotisserie chicken. His? Queso, Morningstar crumbles (we're healthful eaters these days), fresh, homeade salsa and a few jalapenos. And to me, that's the best part: Everybody gets exactly what they want.

5 comments:

  1. We love quesadillas. We make them all the time! Totally a great fall back meal/way to use up extra meat/veggies.

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  2. These definitely look like "Total Goodness"! I love to make quesadillas because they're so versatile!

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  3. Quesadillas are awesome! I made some recently from a book called The Pastry Queen (highly recommended by the way) by Rebecca Rather which has Brie and Beef in them but I must admit, I love them with just some cheese and a little onion!

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  4. Rick Bayless is the king of Mexican cooking. And these quesadillas look so soul satisfying, I'd like to have one for lunch this afternoon.

    Ari (Baking and Books)

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  5. Quesafillas are awesome and easy to make, but I think i will leave out the spicy-ness. I like mine topped with a little Medium heat Peach Pineapple salsa.

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