When it comes to cooking dinner, it's hard not to fall into a rut. You find a recipe you like and you make it over and over again, until you're so sick of it. I always try to have something new and if we like it, i put in the "vault". Kev's not much of an experimental eater, but he's been better. He now doesn't care what I make, as long as it's edible and not too weird. We usually do groceries during the weekend and we try to buy all the stuff we need for the entire week. So we have to decide what we want to eat over the week so we don't do 10 runs to the grocery store. Last week, Kev came up with the idea of making quesadilla. The only Mexican food we've ever made ourselves was fajitas, and I was getting so sick of the fajita seasoning mix you put in the meat. Sometimes, it give sme bad heartburn, so i wanted to stay away from it.
Most quesadilla recipes were for cheese quesadilla, but we wanted ground beef in it.
Tortilla
Ground beef
1 green pepper
salsa
Cheddar cheese
sour cream/ cream cheese
salt & pepper to taste
- Cover baking sheet with parchment paper or foil (shiny side down). Preheat oven to 350F.
- In a skillet, cook the ground beef and green peppers, drain. Add salt & pepper. Mix in Salsa.
- Place one tortilla on the baking sheet, spread sour cream/cream cheese. Add a bit of cheese, then the beef mixture, and some more cheese. Drizzle water on a second tortilla and place second tortilla on top to make a tortilla "sandwich". Repeat with other tortillas.
- Bake in oven for about 10 minutes. Let it cool for 5 min. Cut into 4 pieces and serve with guacomole.
We ran into several problems. We used foil on our baking sheets, but Kevin didn't know that the shiny side fo the foil should go down. So we had trouble removing the quesadilla. The tortillas were really stuck on the foil...the tortilla would break and the filling would spill out. We also did not let the quesadilla cool before tryign to remove them from the baking sheets. So the tortilla was probably too hot and soft to be moved. Our first quesadilla was a bit of a mess. But after it cooled, they were easy to handle and I was able to put them in our lunch boxes without making a mess. I'd make this again...and no heartburn.
2 comments:
Shiny side of the foil face down . . . thanks for the tip!! I was always curious as to whether or not it ever made a difference!
I'm not sure if there really is a difference, but from what I understand, the matte side absorbs heat and the shiny side reflects heat. Plus when I touch it, the shiny side feels a bit "stickier". Use Parchment paper (best thing on earth for baking, I love it). One time Kev made a whole chicken recipe i've made before and he followed the instructions all except what side of the foil to use and he put shiny side up and his chicken was still raw after the cooking time. And when I make it with Matte side up, it was nicely browned and cooked.
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