I can’t even tell you how good these were!!! OMG!! They
started out as a way to use of leftovers, and WOW! Did they rock my world! I
know- way to many exclamation points, I promise I’m not yelling at you, but
these were so fabulously delicious that I actually made them 3, yes, THREE,
days in a row. I cannot tell you how
monumental that is for me. My Boy has
been known to make the statement, once or twice, or a thousand times, “Mom, you
just can’t make the same thing twice can you?” Well, Son, I can, and I
occasionally do, but life is too short to eat the same foods over and over, so
I like to try different things all the time.
Now, don’t get me wrong, I certainly make some things on a regular
basis. Spaghetti, chili, tacos,
enchiladas, tuna, chicken & dumplings- but I don’t always make them the
same way and I certainly don’t make them every week or even every month. So these little babies started because I
didn’t exactly plan dinner, but I did have some leftover BBQ ribs and I
remembered a restaurant from years ago that use to offer a ribs and fajita
combo. It was one of Hubs
favorites. So I thought well, if you can
do ribs and fajitas, why not ribs and quesadillas?? I had some leftover roasted
butternut squash from the previous dinner and some leftover chicken from
fajitas I had made a few nights ago, so what else can we pull from the
pantry?? And they were so good I hardly
ate any ribs, and made them for lunch for the next 2 days. That’s unheard of in this house. But I have probably peaked on these and they
will be regulated to the, “remember when you made the… fill in the blank… think
you could make those again” kind of recipe.
So I thought I better share.
This isn’t so much a recipe; I wasn’t able to list it in
typical recipe fashion with amounts since the size of your tortilla will really
determine how much you use. So let’s make this lovely yummy!
See I told you it was leftovers. You are going to start by
just simply layering your ingredients onto you flour tortilla.
Next I added some leftover grilled chicken, I also happen to
think these would be awesome without, but Hubs seems to think meals without
protein are just snacks. I also had some
leftover sautéed peppers and onions from the fajitas, so throw some of them on
as well. I also used about a teaspoon of
canned diced green chilies. And then
cheese, glorious cheese!
I used the queso fresco on the bottom and a Colby jack on
the top. Variety is the spice of life!
You could use cheddar, or montery jack as well here. Or really mix it up and
try a smoked gouda. Yum…..
The I used my Misto with olive oil in it on my griddle, you
could also just use a regular skillet.
And carefully placed the quesadilla on the griddle, I also sprayed more
olive oil on the top tortilla for when it gets flipped over. It cooks for 5-7 minutes on each side. Be
careful when you flip it. Your goodies
may spill out, just take you spatula and gently remind them where they should
be. You want everything to warm up and get all
nice and melty and the tortilla will brown and be nice and crispy. Mmmmmm. Melty and crispy! The cut into
quarters and serve with tortilla chips, salsa, sour cream and or
avaocado/guacamole. You will NEVER see
me put plain sour cream on anything to serve.
I am not a fan of sour cream. I
can cook with it, use it as a dip, but not as a garnish, never. Hubs will but not me. But I understand that some care for it, I
just don’t understand why.
You really need to make
these!
Flour tortillas
Roasted butternut squash
Grilled chicken
Black beans
Sauteeed onions and peppers
Dice green chilies
Queso fresco cheese
Colby Jack cheese.
Best I could do for a recipe J
Enjoy! I really am going to go for a run now!
Promise!!
C
C
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