Despite the name these quesadillas are not hot.
Gather the following ingredients:
Green bell pepper
Red bell pepper
Yellow bell pepper
1/2 Onion
olive oil
1 teaspoon cumin (optional)
1/2 can diced green chilies
4 oz. cream cheese
1 cup grated or shredded sharp cheddar cheese
6-inch flour tortillas
1/2 stick of butter
Large frying pan
Plates
Bowel
Set out the cream cheese and the butter.
Chop up the 3 peppers: red, green, and yellow. Dice the onion. Place 2 tablespoons of olive oil into the large frying pan. Turn to a medium heat. Add 1 teaspoon of cumin (optional). Saute the peppers and onion until they are no longer crunchy. If I can cut the pepper with my stirring spatula I consider them done. Move the peppers aside.
Place the cream cheese into a large bowel and using a fork smooth the cheese out. If it is not pliable you can microwave it 15 seconds or so. Add the sharp cheddar to the cream cheese and mix the two together.
Add the peppers and onions into the cheese mixture. Add the green chilies (you can use diced jalapenos instead if you want a little kick.) Mix all of this together.
Melt the half a stick of butter if it is not soft and spreadable yet.
Place a tortilla onto a plate. Spread some of the pepper and cheese mixture on half of the tortilla. I like to add a sprinkling of the leftover cheese on top of the mixture. Fold over the tortilla and set this aside. Create as many of these as you like, between 7-8.
Heat the pan to a medium heat again. Butter one side of a quesadilla and place the buttered side onto the frying pan. Repeat with a second tortilla. Butter the sides that are facing up. Cook each side about one minute and twenty to thirty seconds.
Repeat for all of the quesadillas until they are all cooked. Serve hot with salsa and sour cream if you like.
Saturday, January 31, 2015
Thursday, January 29, 2015
Bean Soup
Bean Soup
Ingredients:
1/2 lb. bacon - cooked
10 cups chicken broth (large can of broth)
3 cans Great Northern beans (rinsed)
1 can diced tomatoes (Zesty Mild Green Chilies)
6 Oz. baby carrots
Rosemary
Black Pepper
Crock Pot
Cut up half a pound of bacon into one inch strips. Cook this for 10 minutes on a medium heat. Put the bacon into the crock pot.
Drain and rinse the Great Northern beans. Place these into the crock pot.
Pour the diced tomatoes into the crock pot. Add the baby carrots.
Add spices for taste: Rosemary and Black Pepper.
Cook on low for about 6 hours. 5 hours will do just fine.
Video Link: Bean Soup
Ingredients:
1/2 lb. bacon - cooked
10 cups chicken broth (large can of broth)
3 cans Great Northern beans (rinsed)
1 can diced tomatoes (Zesty Mild Green Chilies)
6 Oz. baby carrots
Rosemary
Black Pepper
Crock Pot
Cut up half a pound of bacon into one inch strips. Cook this for 10 minutes on a medium heat. Put the bacon into the crock pot.
Drain and rinse the Great Northern beans. Place these into the crock pot.
Pour the diced tomatoes into the crock pot. Add the baby carrots.
Add spices for taste: Rosemary and Black Pepper.
Cook on low for about 6 hours. 5 hours will do just fine.
Video Link: Bean Soup
Sunday, January 4, 2015
3 Bean Turkey Chili
1 pound ground turkey or chopped leftover turkey
1 onion chopped
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes with juice
1 can tomato sauce - 8 oz.
1 can diced mild green chilies - 4 oz.
2 Tbsp. chili powder
Tools:
Crockpot aka slow cooker
Medium pan
Large strainer
Cook with the turkey in the medium pan if you are not using leftovers. Chop the leftovers if you are using leftovers. Put the turkey into the Crockpot.
Chop the onion. Place it into the Crockpot.
Open the chickpeas, kidney beans, and black beans. Pour the beans into the strainer. Rinse. Pour the beans into the Crockpot.
Open the other cans: diced tomatoes, tomato sauce, and green chilies, and pour them into the Crockpot.
Season with 2 Tbsp. of chili powder.
Cook on low for 8 hours. Enjoy.
Video Link: http://youtu.be/bFwfG092L5o
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