Tag Archives: Quesadillas

Top Recipe Picks For Game Day

The following recipes are my top picks for a complete game day  or super bowl party. I must confess, I am not the biggest football fan, but I do love how people get excited about the dishes prepared, lol! They really go all out. For recipes, click onto the picture of the recipe you like and it will take to the full recipe.

 

GAUCAMOLE RECIPES

One Guacamole, Two Guacamole, Three!!
One Guacamole, Two Guacamole, Three!!

 

HOMEMADE CHIPS/TOTOPOS

Must have homemade chips for all that guacamole, queso blanco and pico de gallo!
Must have homemade chips for all that guacamole, queso blanco and pico de gallo!

 

QUESO BLANCO

3 tablespoons unsalted butter
3 tablespoons all purpose flour
3 1/2 cups whole milk
2 cups monterey pepper jack
1 cup asadero or chihuahua cheese, shredded
Pinch of cumin
Salt and fresh cracked pepper

Heat the butter to medium heat in a sauce pan, add the flour and whisk together. Cook for a few minutes, add the cumin, salt and pepper. Add the milk and cook until it almost comes to a boil(don’t let it boil). Add the cheese, stir well to combine….done!

Variation: you can use a mix of cheeses if you’d like, use olive oil, instead of butter…add a little chicken broth to thin out the sauce….add roasted green chiles to the sauce.

 

BEEF CHILI

Learning to prepare competition beef chili
Learning to prepare competition beef chili

 

FRITO CHILI PIE

One of my all time favorite Tex Mex treats! Frito Beef Chili Pie!
One of my all time favorite Tex Mex treats! Frito Beef Chili Pie!

However you layer your Frito Chili Pie, the key ingredients are a spicy beef chili, fritos and cheese! Then the skies the limit on how you want to pile it high.

 

BACON WRAPPED POPPERS

Bacon Wrapped Cheese Stuufed Poppers
Bacon Wrapped Cheese Stuffed Poppers

 

PICO DE GALLO/SALSA FRESCA

A must have for any game day party!
A must have for any game day party!

 

HOMEMADE CHILI SAUCE RECIPE FOLLOWS PICTURE

For chili dogs, chili cheese fries or nachos, this is a tasty homemade recipe.
For chili dogs, chili cheese fries or nachos, this is a tasty homemade recipe.

 

BEEF CHILI SAUCE

3 tablespoons olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1 jalapeno, minced
2 tablespoons flour
2 cups chicken or beef broth
14 oz can diced tomato w/ green chiles
8 oz can jalapeno “El Pato” brand tomato sauce or use regular tomato sauce w/ 2 tablespoons hot sauce
2 tablespoons worcestershire sauce
2 tablespoons chili powder
1 tablespoon cider vinegar
1 teaspoon smoked parika
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon pepper
salt to taste
1/2 pound ground chuck (You could use 1 pound if you like, but I wanted it to be more of a chili sauce with just some beef)

Directions

1. In a large skillet, heat oil to medium heat. Add the onions, garlic and jalapeno. Saute for 6 to 8 minutes.
Add in the flour and cook for another minute.

2. Add all ingredients in the order listed, minus the beef. Bring to a boil, reduce heat and taste for salt. Add in the beef and break into smaller pieces using a flat edge wooden spoon. As is cooks down break the beef down until it looks like fine crumbles. Simmer for 20 to 25 minutes or until the sauce reduces and thickens slightly. Yields 6 servings. Flavor will improve overnight, so I would suggest preparing a day or two ahead. Great for chili dogs, nachos, chili cheese fries!

 

SRIRACHA WINGS/DRUMMETTES

Both Baked and Grilled Recipes included on this post!
Both Baked and Grilled Recipes included on this post!

 

BLOODY MARY CHIPOTLE SHRIMP

Bloody Mary combined with some chipotle and spices make a tasty marinade for this jumbo shrimp!
Bloody Mary combined with some chipotle and spices make a tasty marinade for this jumbo shrimp!

 

TOMATILLO AVOCADO SALSA

My friends request this salsa recipe at every get together!
My friends request this salsa recipe at every get together!

 

QUESO FUNDIDO

Melty cheese, savory mexican chorizo, smoky roasted poblanos!
Melty cheese, savory mexican chorizo, smoky roasted poblanos!

 

CHICKEN TAQUITOS

Call them tquitos, flautas or dorados, just get some on my plate, please!
Call them tquitos, flautas or dorados, just get some on my plate, please!

 

GRILLED SHRIMP AND CHORIZO POPPER

One of my all time favorite ways to prepare and enjoy jalapeño poppers!
One of my all time favorite ways to prepare and enjoy jalapeño poppers!

 

SINCRONIZADAS/ DOUBLE STACK QUESADILLAS

Veggie, chicken or all cheese!
Veggie, chicken or all cheese!

 

BACON AVOCADO & TOMATO FLATBREAD

Top this flatbread recipe with your favorite ingredients!
Top this flatbread recipe with your favorite ingredients!

 

GRILLED BEEF OR CHICKEN SLIDERS

Grilled outdoors or on the stove top grill, this is a great recipe for game day!
Grilled outdoors or on the stove top grill, this is a great recipe for game day!

 

MANGO SALSA

Mango salsa with plenty od fresh habanero is just the way I like it!
Mango salsa with plenty od fresh habanero is just the way I like it!

 

BAKED TORTILLA CHIPS

A lighter version to the traditional fried tortilla chip. Bring on the fresh salsa!
A lighter version to the traditional fried tortilla chip. Bring on the fresh salsa!

For Chile Infused Chips, Brush one side of corn tortillas with chile oil. Cut into thirds or quarters, sprinkle with salt and bake for about 16 to 20 minutes at 395 degrees F., turning halfway through baking time. Sprinkle with chile limon powder as soon as they come out of the oven.

A Little Chile Brushed On One Side Of The Corn Tortilla Before Baking Adds Some Heat And Great Color!
A Little Chile Brushed On One Side Of The Corn Tortilla Before Baking Adds Some Heat And Great Color!

 

And finally for my last pick, I want to end on a sweet note. Because after all that spicy, savory and zesty food, I always crave a sweet ending. My favorite cookie recipe spiked with a little espresso and cinnamon.

A little added espresso to your favorite chocolate cookie or brownie recipe is tasty!
A little added espresso to your favorite chocolate cookie or brownie recipe is tasty!

 

ESPRESSO CHOCOLATE CHIP COOKIES

1 1/4 cups all purpose flour
1 cup whole wheat flour
2 teaspoons instant espresso
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
2 eggs
2 teaspoons vanilla extract
10 oz. bag Ghirardelli bittersweet chips (60% Cacao)

Directions

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper, set aside.

2. Combine the flour (both varieties), espresso, cinnamon, baking soda and salt in a bowl and set aside.

3. Cream together the butter with both brown and granulated sugar until creamy. Mix in one egg at a time and vanilla.

4. Add the dry ingredients into the wet until well incorporated. Fold in the chocolate chips. Drop by spoonfuls or cookie scoop 24 large cookie dough balls onto lined baking sheets. Flatten slightly and bake for 12 to 14 minutes, rotating pans halfway through baking time. You want the edges to just turn a light golden brown. Remove from oven and let cool before removing from pan. Yields 24 large cookies.

 

Que Es Eso? Es Queso! Melted, Shredded, Crumbled and Sliced

Queso Blanco, a warm, silky and creamy cheese dip served in thousands of Tex Mex and Mexican restaurants through out the country. I did not have my first bowl of nachos until I moved to Texas from California in 1979. I was hooked! It was not this queso blanco version, but that bright orange version served over salty, round tortilla chips and topped with jalapeño rings. It was new and exciting, lol! Soon after that, we had Mom preparing nachos for us at home every weekend. I guess you could say, that nachos were not a California thing, but it did not take long to catch on. During my seven years in Texas, I had my fair share of nachos.

I ended up married to a wonderful man, that happens to not be so crazy about cheese, ha, ha, ha! Soon the nachos went by the wayside, but years later I found myself preparing a big batch of queso blanco every week for  Fiesta Friday’s. I prepared a mexican lunch once a week for a whole year at a specialty kitchen store, Front and Center, where I happen to teach cooking classes as well.  This blog post is dedicated to queso, melted, shredded, crumbled and sliced…. These are some of my  favorite cheese recipes. 

Queso de Freir~ Fried Cheese Crostini September 23, 2014

Fried Cheese on Crostini topped with Salsa, Oregano, Cilantro and Olive Oil
Fried Cheese on Crostini topped with Salsa, Oregano, Cilantro and Olive Oil

Easy Peasy recipe! Lol! Sorry, had to say it.

1 package of Queso Tropical, queso de freir

Olive oil

2 cloves garlic, sliced thin

1 baguette, sliced at a bias for crostini, toasted(8 half inch slices)

1 cup your favorite salsa, red or green recipe (check out all of my favorite salsa recipes under the category section. Many to choose from)

Chopped cilantro

Mexican oregano

Salt and pepper to taste

Queso Tropical, queso de freir....
Queso Tropical, queso de freir….

Slice the cheese into 8 equal slices. In a large skillet at medium/low heat, add 3 tablespoons of olive oil and toast the garlic slices until golden. Remove from oil, turn heat up to medium. When hot, add the cheese slices and cook for just a 20 to 30 seconds per side or until golden brown. Remove from oil and place on toasted crostini slices. Garnish with salsa, cilantro and oregano. Drizzle with olive oil and season to taste with salt and fresh cracked pepper. Serve right away. Yields 4 servings as an appetizer. 

Queso de Freir~ fried Cheese on Crostini with Salsa
Queso de Freir~ fried Cheese on Crostini with Salsa
Fried Cheese, Tropical brand
Fried Cheese, Tropical brand

 

Grilled Veggie Quesadillas August 11, 2014

Grilled Broccoli, Squash, Sweet Onions and Red Bell Peppers with Chihuahua Cheese and Homemade Tortillas
Grilled Broccoli, Squash, Sweet Onions and Red Bell Peppers with Chihuahua Cheese and Homemade Tortillas

Grilled Veggie Quesadillas can be made with a variety of vegetables. After a quick trip to the farmers market last weekend, it was time for a grilling session. One of my favorite things to do is to grill a big batch of my favorite vegetables and keep them in my refrigerator for different meals during the week. And if you are worried about not using up that quickly, just toss them lightly in your favorite vinegar and this will preserve them a little longer, until you are ready to use them. The vegetables  are great for sandwiches, wraps, salads, soups and really tasty for preparing quesadillas. This was my first time grilling broccoli. It was not bad at all. The stem towards the end, was a a little tough, so I think that next time I would just steam them for a few minutes in the microwave before grilling. The tasty, melty Mexican cheese made up for the tough piece of broccoli though, ha, ha, ha!!

1 small head of broccoli 
1summer squash or zucchini

1 small red bell pepper
1 small sweet onion

Grilled vegetables add so much flavor to any of your favorite dishes.
Grilled vegetables add so much flavor to any of your favorite dishes.

*Slice or chop your vegetables in big pieces so they are easier to grill. Try slicing the broccoli so it has one flat side.
Olive oil
Salt and pepper
2 cups Chihuahua, jack or any good melting cheese, shredded
8 Fajita size flour tortillas

Preheat grill to medium/high heat. Drizzle olive oil on veggies and season lightly with salt and pepper. Cook the vegetables directly on the grill or on a pan made for the grill. Grill for 7 to 10 minutes, turning as needed. Chop into smaller pieces before assembling quesadillas. For quesadillas, add about 1 ounce of shredded cheese to one tortilla, 4 tablespoons of grilled veggie mix, more cheese and then top with another tortilla. You can cook on the grill or on the stove top in a non stick pan at medium heat. I cover with a lid so it creates some steam and helps the cheese melt easier. I did not brush the tortillas with any oil or butter, but you can do this while cooking them for a crispier finish. 

Grilling broccoli for the first time. It only takes a few minutes. I would steam them in the microwave for a few minutes before grilling next time.
Grilling broccoli for the first time. It only takes a few minutes. I would steam them in the microwave for a few minutes before grilling next time.

* Both of the cheeses pictured are excellent melting cheeses for quesadillas!

Was excited to find shredded Chihuahua cheese at my local market.
Was excited to find shredded Chihuahua cheese at my local market.
The grilled broccoli was absolutely delicious in the quesadillas!
The grilled broccoli was absolutely delicious in the quesadillas!
Grilled Veggie Quesadillas with Mexican Cheese
Grilled Veggie Quesadillas with Mexican Cheese
Grilled Veggie Quesadillas served with both red and green salsa's.
Grilled Veggie Quesadillas served with both red and green salsa’s.

Tips~ The recipes for the red and green salsa’s and homemade flour tortillas can be found right on my blog. Just search under categories for ” A Trio of Summer Salsa’s” and “Tortillas” .

Grilled Veggie Quesadillas
Grilled Veggie Quesadillas

 

 

 

 

Warm Queso Blanco
Warm Queso Blanco, the homemade chip recipe is on the blog


1 1/2 pounds american style cheese, diced
8 ounces monterey jack cheese, pepperjack or with jalapeño, shredded
12 ounces evaporated milk
1 cup whole milk
1/3 cup diced pickled jalapeños, optional

* I found an 8 ounce pack of pepperjack slices and added that as well

 

The Makings of Queso Blanco
The Makings of Queso Blanco


Combine all of the ingredients in a sauce pan. Heat to medium/low and let come up to temperature and melt slowly. Stir as needed. Serve right away. Yields about 4 1/2 cups.

Tips~ Make sure the American cheese is not labeled as “Cheese Product” on the package.

Mex-Tex Queso Blanco with Homemade Chips and Jalapeño Strips
Mex-Tex Queso Blanco with Homemade Chips and Jalapeño Strips

 

Queso con Chiles Toreados

A slightly more complex recipe than the first, but still very tasty!

Queso con Chiles Toreados, a few more ingredients than the first recipe, but equally tasty!
Queso con Chiles Toreados, a few more ingredients than the first recipe, but equally tasty!


4 tablespoons olive oil
1 cup hot turkey or pork sausage (2 links; remove the casings)
4 to 6 large jalapeño peppers, stems removed (I left the seeds in, however)
1/3 cup diced sweet onions
2 tablespoons flour
2 cups milk
2 cups Monterey jack cheese, shredded
1 cup white extra sharp cheese, shredded
1 cup Oaxaca or string cheese, shredded
1 tablespoon Tabasco hot sauce or to taste
1 tablespoon Dijon mustard

Tips~ You could substitute mexican style chorizo for the hot turkey sausage. 

Chiles Toreados
Chiles Toreados are simply chile peppers that are roasted on a comal until they blacken and blister a little. They have so much more flavor!

 

1. Heat 1 tablespoon of oil to medium heat. Cook the sausage for 8 to 10 minutes or until nicely browned. Remove from pan onto a plate.

2. To that same pan, add 1 more tablespoon of oil. Cook the jalapeños for a few minutes or until the skins start to blister and blacken in spots. Remove from pan.

3. Again to that same pan, add the last 2 tablespoons of oil. Add the onions and cook for 8 to 10 minutes. While the onions are cooking, dice up the jalapeños. I left the seeds in.

4. Add the flour to the onions and cook for 1 minute. Whisk in the milk and continue cooking until it starts to form a thick sauce. Add in all of the remaining ingredients; remove from heat. The cheese will melt right away. Transfer to serving dish and serve with tortilla chips or tostadas. Yields about 4 cups.

A Tostada with Queso con Chiles Toreados and Hot Sausage
A Tostada with Queso con Chiles Toreados and Hot Sausage

 

Queso Fundido with Peppers and Chorizo

Queso Fundido with Peppers and Mexican Chorizo
Queso Fundido with Peppers and Mexican Chorizo

8 ounce block of Monterey jack cheese, shredded
¼ cup roasted, diced poblano
¼ cup, roasted, diced red bell pepper 

½ cup cooked Mexican chorizo (drain on paper towels after cooking)

1. Preheat oven to 350ºF.

2. Combine all ingredients in a small casserole dish and bake, covered, at 350ºF for 20 minutes. Uncover and cook under broiler for 2 minutes. Serve with chips, crostini or as a taco filling.

Jalapeño Popper Dip, A great recipe I developed for Que Rica Vida. http://www.quericavida.com/en/recipes/jalapeno-popper-dip/ Click onto picture for recipe.

Jalapeño Popper Dip http://www.quericavida.com/en/recipes/jalapeno-popper-dip/
Jalapeño Popper Dip http://www.quericavida.com/en/recipes/jalapeno-popper-dip/

 

Guacamole Filled Queso Fundido, another of my recipes for Que Rica Vida. http://www.quericavida.com/en/recipes/guacamole-filled-queso-fundido/

Click onto picture for recipe.

Guacamole Filled Queso Fundido http://www.quericavida.com/en/recipes/guacamole-filled-queso-fundido/
Guacamole Filled Queso Fundido http://www.quericavida.com/en/recipes/guacamole-filled-queso-fundido/

 

Sincronizadas~Doubled Stacked Quesadillas

Quesadillas, the Mexican version of the grilled cheese sandwich. They can be filled with almost anything and it’s a quick, filling meal. Sincronizadas means to be synchronized or in this case stacked. The quesadillas I grew up enjoying were strictly prepared with corn tortillas and simply filled with cheese. It was not until we moved to Texas in the early 80’s that I discovered quesadillas, the Tex Mex version.

Ingredients

1 cup mashed pinto beans , black beans or refried beans
1 cup sauteed peppers, lightly seasoned, of your choice ( I combined poblanos, anaheims, jalapeños, green bell, red bell, and pickled cherry peppers)
1 1/2 cups of a good melting cheese, such as monterey jack, Oaxaca or queso quesadilla, shredded
Olive oil for brushing the tortillas
12 flour tortillas, no bigger than 6 inches

Sincronizadas Double Stacked Quesadillas

Directions

1. Preheat a large griddle pan to medium heat for 5 minutes.

2. Lay out 4 tortillas, add enough beans to cover the surface of each tortilla. Add some cheese, another tortilla, a layer of peppers, more cheese and finally the last tortilla.

3. Add a little olive oil to the griddle pan and add the quesadillas. Brush the tops with more olive oil and cover them lightly with foil paper. This will create a little steam and help melt the cheese. Flip over when nicely browned and cook for another few minutes. Remove from griddle and let stand for 5 minutes before serving. Cut into quarters and serve with your favorite salsa. Yields 4 servings.

Notes: The great thing about quesadillas, is that you really could fill them with almost anything!  Try adding some roasted chicken, shredded beef or spicy shrimp. A great quick meal!

Sincronizadas Double Stacked Quesadillas