Quesadillas

Many people's only experience with quesadillas has come in the drive-thru lane at their local Taco Bell.  While these "quesadillas" are technically edible, they do not compare with the homestyle versions I enjoyed during my 5 year stay in Texas.  Quesadillas are essentially the grilled cheese of Mexican cooking, and the simplest quesadilla is made using just cheese and a tortilla.

However, just like a grilled cheese, you can also add meats and veggies to make the flavor suit your tastes.  Just about anything can be used as a filling.  I like to use leftover fajita meat, along with the onions and peppers, for a quick lunch the next day.  Another of my favorites is using leftover barbecue brisket.  You can even make a vegetarian version with sauteed mushrooms, black beans, and spinach for the filling.  The possibilities are really up to you.

The key to a good quesadilla is the pan.  Cast iron is probably the best choice, but any heavy bottomed pan that distributes heat evenly will work.  Just be sure not to turn the heat up too high, or you will burn the tortilla before the cheese melts.  Also, if you kept the heat low, the cheese should melt enough to hold the quesadilla together when flipping it over.


Quesadillas

4 burrito size tortillas
2 cups shredded cheddar cheese
1-2 cups filling (your choice)
3 Tbsp butter

Sprinkle 1/4 cup cheese on 1/2 of each tortilla.  Divide filling evenly over cheese.  Sprinkle filling with remaining cheese.  Fold tortilla over top of cheese.

In large skillet over medium low heat, melt 1 Tbsp butter.  Add two quesadillas to pan and cook over medium low heat until bottom is browned and cheese is melted, about 3-4 minutes (remember to keep the heat down so you don't burn the tortilla).  Add 1/2 Tbsp butter to pan and carefully flip quesadillas over.  Cook another 3-4 minutes, or until second side is golden brown.  Remove from pan and let rest two minutes before cutting.  Repeat with remaining two quesadillas.  If desired, serve with sour cream and/or guacamole.

Creamy Chicken Enchilada Soup

My sister posted a soup recipe a couple weeks ago on her blog for Creamy Chicken Enchilada Soup (you can find her original post here).  I decided to try it (with a couple modifications) on my family.  This soup seemed like it would be good for us because we like thicker soups, rather than ones with just a broth base.  This soup came out nice and thick and had a really good flavor.  I decreased the amount of milk from the original dish, but increased the amount of broth to keep the overall liquid the same.  I also added a finely minced chipotle pepper for a bit of smoky flavor and heat.


Creamy Chicken Enchilada Soup

1 large onion, diced
1 green pepper, seeded and diced
1 can black beans, rinsed and drained
1 can corn, drained
1 chipotle pepper, seeded and minced fine
1 can Rotel tomatoes
1-1/2 lbs chicken breast or tenderloins
1-1/2 cups chicken broth
1-1/2 cups milk
3 Tbsp butter
3 Tbsp flour
1 can enchilada sauce
Salt and pepper to taste

In medium saucepan over medium heat, melt butter.  Stir in flour and cook for 2 minutes.  Add  1 cup chicken broth and stir until no lumps remain.  Pour in milk and heat until thickened.  Remove from heat and stir in enchilada sauce.  Set aside.





Place onion, green pepper, beans, corn, chipotle pepper, and tomatoes in crockpot and mix together.  Lay chicken over top of vegetables.  Pour remaining 1/2 cup chicken broth over top of chicken.  Pour sauce over chicken.  Cook on low for 6-8 hours or high for 3-4.  Remove chicken from soup and shred.  Return chicken to soup and season soup to taste with salt and pepper.  Garnish with cheese, sour cream, and cilantro.

Baked Acorn Squash

Acorn squash is one of those cheap vegetables from the produce department that you rarely see people purchase.  When I used to work in a produce department, I only had to order this from our supplier on rare occasions.  That's too bad, because this squash is loaded with vitamins A, B6, C, and E, as well as being a good source of potassium and magnesium.  Additionally, it keeps very well, so you can purchase it today and not not cook it til next week if you desire.  On top of all that, it is a truly delicious side that just screams fall.


Baked Acorn Squash

2 acorn squash
4 Tbsp butter
4 Tbsp brown sugar
Cinnamon

Preheat oven to 375 degrees F.  Cut squash in half vertically.  Using spoon, scoop out seeds and discard.  Place squash, cut side down in a 9x13-inch baking dish.  Add 1/2 cup water to pan and bake in oven for 30 minutes.

Remove pan from oven and turn squash over.  Place 1 Tbsp butter and 1 Tbsp brown sugar in the cavity of each squash half.  Sprinkle with cinnamon.  Return to oven for 30 more minutes, or until squash is very tender.  To eat, scrape squash from shell with fork and mix with butter mixture.

Cabbage and Apples

During the summer, any cabbage that crosses my cutting board usually finds its way into a cole slaw.  However, in the fall and winter I prefer the taste of cooked cabbage.  In this dish, I combined the cabbage with a fall classic, the apple, to create a dish that is sweet enough that even my picky daughter not only tried, but ate every single bite of.  Additionally, this dish adds a bold color to the plate, making it appealing visually as well.


Cabbage and Apples

2 Tbsp unsalted butter
1 small head red cabbage
1 large Granny Smith apple, cored and peeled
1/2 cup apple juice
1 tsp kosher salt

Cut apple into 1/2-inch cubes.  In large skillet, melt butter over medium heat.  Add apple and cook 4-5 minutes, stirring often, until apple is lightly browned.  While apple is cooking, cut cabbage in half and remove core.  Slice cabbage into thin ribbons and separate.  Add cabbage to skillet and toss.

Add apple juice and sprinkle salt over top of cabbage.  Cover with lid and cook until cabbage is tender but not mushy (about 10-15 minutes).  Remove from heat and serve immediately.

This recipe is shared at:
Kelly The Kitchen Kop