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mexican

Food, Savory

Quesadilla Cheddar Burgers

Quesadilla Cheddar Burger

Turns out you don’t need a burger bun to make spring grilling happen. Learned that when I was craving a hamburger, but didn’t want to go to the supermarket to pick up any hamburger buns. Instead, as I was looking through the fridge, I found a plethora of flour tortillas. Not surprising, since I probably eat about 2 or 3 Mexican-inspired dishes a week. Plus, they seem to last longer than a loaf of bread.

But anyway, I decided the best answer to my craving was a taco-like burger on a tortilla. So I mixed some spices, diced onions, and green peppers into some ground beef, cooked up a patty, and then melted it with some cheese between two tortillas. Yum! I might just have to find a way to make mini versions of these Quesadilla Cheddar Burgers for a summer party!

Quesadilla Cheddar Burger

Gather
1/2 pound of ground beef
1/4 of a sweet onion, diced
1/4 of a green pepper, diced
1/4 tsp of black pepper
1/2 tsp of cumin
1/4 tsp of garlic powder
1/2 tsp of chili powder
4 small-sized flour tortillas
1/4 cup of shredded cheddar cheese
1 Roma tomato, diced

Mix ground beef, spices, diced onions, and diced green peppers. Form meat into two patties, making them almost the circumference of the small flour tortillas. Place on the grill or in a heated saucepan and cook on both sides until cooked through (or however you enjoy your burger). Remove and let rest for 4 minutes.

On a flour tortilla, place a sprinkling of cheese and diced tomatoes. Top with burger. Add more cheese and another flour tortilla. Add to medium-high heated pan or grill and cool on one side until tortilla is golden brown and cheese had started to melt. Flip. Cook the other side until  golden brown and cheese has melted. Remove from heat and let rest.

Make a second burger in the same fashion.

Serve and enjoy! Goes really well with a side of guacamole, too! Or fresh salsa!

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Food, Savory

Sucker Punch Mexi Dip

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Sucker Punch is the ultimate geeky guy’s dream. Yup, I said it. Don’t believe me, watch the movie closely. You’ve got zombies, robots, women in flattering clothing, giant samurai creatures, and more.

Now despite all that, I really love the movie. So for an evening snack while watching it, we decided to vamp up a chip dip. Give it a little punch, if you will.

Sucker Punch Mexi Dip

Need:
1 can of low fat refried beans
2 chicken breasts
1 jalapeno
1/2 cup of shredded cheddar cheese
1 small onion, diced
2 Roma tomatoes, diced
1 green pepper, diced
1 tablespoon of each cayenne, chili powder, garlic powder
1/2 tablespoon of ground black pepper

Heavily season the chicken with spices and cook on medium until cooked through. Let cool and shred chicken. Set aside.

Preheat oven to 300 F. In glass baking pan (9 by 9 works well), put refried beans in bottom. Smooth out, then layer onions, jalapenos, tomatoes, and green peppers. Add the next layer of shredded chicken. Top with cheese.

Cover with aluminum foil, place in oven and back for 15 minutes. Remove cover and cook until cheese is golden brown, about another 10 to 15 minutes.

Dig in and serve with tortilla chips.

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Food, Savory

Broccoli Cheddar Quesadilla

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Sometimes a cheese quesadilla is just not enough. Life needs color, and so does a quick cheesy meal. For this light dinner treat, I took it upon myself to add some punch and vitamins.

Take a sprinkle of shredded cheddar cheese, some cayenne, a dash of cumin, and a sprinkling of broccoli (diced) and place it into a flour tortilla. I usually have my frying pan on medium-low and place a tortilla in the pan. I place the ingredients in half of the tortilla and then fold over the other half. Flip it when the under side is crispy and the cheese is starting to melt. That’s usually about four minutes or so on each side.

Food, Savory

Crunchy Taco Salad

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I’m sick of thinking I can’t eat what I want, so I went on a rampage and had a taco salad that I love. And I wanted to have carbs on it, so I did. Sometimes you just have to say, hey, I want to eat a greasy taco.

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After we cooked up some ground beef with taco seasoning, onions, and orange peppers, I decided to cut flour tortillas into strips. On the stove I heated some vegetable oil in a pan. When it started to bubble slightly, I dropped in a few strips of tortillas. I cooked them for less than a minute a side, just so they were golden brown.

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Then I let them dry on towels and seasoned with a dash of salt. Topped some iceberg lettuce with the taco meat, some avocado, fresh diced tomatoes, and the tortilla strips. Delicious! Now where’s my margarita?