Happy seis de Mayo! I’m a day late, but I enjoyed both quesadilla recipes I tried tonight. The first was a copycat of Taco Bell’s quesadillas, except I subbed beef for chicken. The sauce recipe was REALLY close. Some bites were perfect, some were a little too sweet, and a couple almost had too much seasoning. Maybe I suck at stirring though. I used shredded Mexican cheese (a little more than 1/4 cup.) I should have warmed the tortillas a little before folding or followed the directions about folding them in the pan because they ripped a little in the middle. I rubbed a tiny bit of butter-flavored shortening on the bottom of the skillet. It took about 8 minutes for the cheese to melt and the sides to brown. I cooked on a little higher than medium heat.
Taco Bell Quesadillas (RZ, serves 4)
- 1/4 cup mayonnaise
- 2 teaspoons minced jalapenos, slices
- 2 teaspoons jalapeno juice, from minced jalepenos
- 3/4 teaspoon sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 dash salt
- 4 flour tortillas
- 4 chicken tenderloins
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 2 slices process American cheese
Combine sauce ingredients and stir until smooth.
Grill chicken in vegetable oil and cut into thin slices.
Preheat skillet over medium heat.
One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
On the empty side, spread about one tablespoon of sauce.
Fold over, and press gently with spatula.
- Cook until cheese is melted and slice each into 4 pieces.
The second was a beef quesadilla with beans. I liked these also because the beef/bean mixture was really tasty. It was good to have some quesadillas in the oven and some in the skillet, but the skillet wins I think. It’s easier to squish the quesadilla and the browning of the tortilla is especially delicious. I liked the paprika on the top, so I would still have to add that if I made these on the skillet. I rubbed with the shortening again. My can of beans had jalapenos in it, so I left out the chiles. I doubled the spices and I almost added some different ones, but I thought I should stick to the recipe. Jacob preferred the Taco Bell quesadillas, which is what I expected. I liked them both and I can’t pick a favorite.
Beef Quesadillas (RZ)
- 1 lb ground beef
- 1/2 cup refried beans
- 1 (4 ounce) can chopped green chilies, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1-2 teaspoon chili powder
- 1/2 teaspoon salt
- 4 flour tortillas (8 inches)
- 2 tablespoons butter or margarine, melted
- 1 1/3 cups shredded taco cheese
In a skillet, cook the beef over medium heat until no longer pink; drain.
Stir in the beans, chilies, oregano, cumin, chili powder and salt.
Cook over medium-low heat for 3-4 minutes or until heated through.
Brush one side of each tortilla with butter.
Spoon 1/2 cup of the meat mixture over half of the unbuttered side.
Sprinkle with 1/3 cup cheese; fold in half.
Place on a lightly greased baking sheet.
Sprinkle with paprika.
Bake at 475 degrees for 10 minutes or until crisp and golden browned.
Cut into wedges.