Ooey, Gooey Goodness!

Who doesn’t love an ooey, gooey, hot and melty quesadilla?  Nobody, that’s who.  At least nobody I’ve ever met.  If you are reading this and you don’t love quesadillas, you aren’t allowed to come back.  Seriously, stop reading.

Quesadillas make a great tailgate menu.  You can just as easily cook them on the grill as you can at home. Set up a made to order quesadilla bar by putting out bowls of cheese, avocado, bacon, etc.  Have your guests go through the line, putting their fillings in a bowl – think Mongolian grill.  When they get to you at the grill, you can have a large, 10″ tortilla already warming.  Then, just dump the filling on one half, fold it over and cook it until the tortilla is golden and crispy and everything inside has melted into that ooey gooey goodness I was talking about.  Simple, yet fun and delicious.  And if you struggle to think past a plain old cheese quesadilla, don’t worry, I’ve got some suggestions for you.

AVOCADO AND BACON QUESADILLA

1 large flour tortilla (10″)

1/2 cup shredded cheese (Mexican blend or cheddar)

1/4 of an avocado, sliced

2 tbsp crumbled bacon

Preheat your pan or grill to medium-high heat, spray with cooking spray.  Place your tortilla in the pan or on the grill and heat it for about one minute. Spread half of the cheese on one half of the tortilla.  Layer the avocado over the cheese and sprinkle on the bacon.  Sprinkle the remaining cheese over top.  Fold over the tortilla and cook, flipping occasionally, until both sides are crispy and the cheese is melted.  Serve with salsa and sour cream.  Or, serve with Tapatio-Lime Sour Cream (mix sour cream with lime juice and Tapatio hot sauce to taste, adding a splash of milk to thin it if desired).

GOAT CHEESE, MANGO AND BLACK BEAN QUESADILLA

1 large flour tortilla (10″)

1/4 cup diced mango

1/4 cup black beans (drained and rinsed)

1/4 cup goat cheese

Heat your pan and tortilla as described above.  Spread cheese, beans and mango on one half of the tortilla and fold the tortilla over. Cook until the outside is crisp and the inside is melted and warmed through.  This was a favorite Weight Watchers treat of mine a few years back and I still love it.

SOUTHWESTERN QUESADILLA

1 large flour tortilla (10″)

1/2 cup shredded cheese (Mexican blend or colby jack)

1/4 cup grilled or shredded chicken breast

2 tbsp roasted corn kernels

1 tbsp mild diced green chiles

dash of chili powder

Warm pan/grill and tortilla as described above.  Sprinkle half the cheese on one half of the tortilla.  Top with chicken, corn and green chiles.  Sprinkle remaining cheese over top. Add a dash of chili powder, fold the tortilla over and cook until crispy and melted.  Serve with salsa verde and lime-cilantro sour cream.

SALTED NUTELLA AND MARSHMALLOW QUESADILLA

1 large flour tortilla

2 tbsp Nutella

Sprinkle of sea salt

About 20 mini marshmallows

Cinnamon sugar mixture

Again, prepare pan and tortilla as described in the first recipe, only this time, spread half the tortilla with Nutella before warming it.  Once the tortilla is warmed, sprinkle sea salt lightly over the Nutella and spread the marshmallows over top.  Fold the tortilla over and cook until crispy and melted.  Sprinkle cinnamon and sugar on top of the quesadilla.

 

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