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Our favorite el cheapola Mexican restaurant recently closed down. This is sad, not just because we enjoyed the company of the owner and the staff and the food was pretty darn good for the price, but because now we have to A) find a new place not too far away or B) make our Mexican food at home.

Having an almost 9 month old baby is not particularly conducive to restaurant hunting so yesterday I went for option B.

Whenever I make tacos I make extra meat and freeze the leftovers for nights just like last night. We need something in a hurry, and thawing cooked hamburger is pretty darn speedy. We also had half a package of flour tortillas in the freezer (also a quick thaw) so the result was obvious. Quesadillas!

I call these leftover quesadillas not because they are leftover, but that they are generally made from leftovers (and pantry staples). They are fast, flexible and delicious! Use this recipe only as a guideline. Feel free – in fact I insist – on adjusting amounts and ingredients based on what you have in your fridge and your own personal tastes and preferences.

KKF Leftover Quesadillas

1.5 cups cooked and seasoned taco meat

1 14 oz can pinto beans or black beans, drained and rinsed

1 10oz can Rotel-style tomatoes (diced tomatoes with green chiles)

1 cup corn kernels (I pull them straight out of the freezer)

1.5 cups shredded cheddar cheese

Chipotle tobacco (to taste)

Salt (to taste)

Flour or corn tortillas

For toppings: sour cream, green onions, cilantro, more cheese, avocados or guacamole

 

Mix all ingredients except for the tortillas (obviously) and toppings (or heck, throw them in and be your own man) in a large bowl. Throw a tortilla on a heated pan (cast iron would be nice for this) and top with as much filling as you want and top with another tortilla. I usually leave a good half inch of space around the edges to help keep everything inside. How much filling depends on the size of your tortillas and how fat you want them to be, but keep in mind that when you cut them too excess filling will come spilling out the sides.

Heat over medium heat until the bottom of the tortilla is browned and crispy. Using a large spatula, flip and brown on the other side. The cheese in the filling will make it stick to the tortillas, but if you find it’s not sticking very well you can sprinkle a little extra cheese on the tortilla before adding the filling and that should help.

Move to a wooden cutting board and let it rest for about five minutes (if you can). Cut with a pizza cutter and top with your choice of garnishes.

That’s it. Dinner is served in like 20 minutes. Take that, Rachel Ray!

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