Friday, January 4, 2013

1/02/13 ChefElla's Quesadillas

I like nachos, but someone always gets the chips with all of the cheese, and someone else gets the chips with all of the meat and I always end up with just plain chips.  One day while visiting my favorite Mexican restaurant I saw something that looked like a pizza smashed in between two crispy tortillas.  I just had to know what it was.  My Mom said it was a quesadilla (k-saa-de-ya).  At home I took my favorite nacho ingredients and put them in between two crispy tortillas and I made my own quesadillas.
Quesadillas are fun because they give you the best parts of nachos in every bite.
For this recipe you will need to use the oven and a knife.  If you are not allowed to use the oven or a knife by yourself you can have your mom or dad help.

1.  Wash your hands.
2.  For this recipe you will need a cookie sheet, a microwaveable bowl, a large sauté pan, measuring
    cups and spoons, a spoon, a fork, a pancake turner, a spatula, a cutting board, and a knife.

Refried Beans: (This recipe will make 4-6 servings)
1 Can         Refried Beans, Fat Free, 15oz
1 tsp.         Butter
2 tsp.         Ground Cumin
1/4 Cup     Cheddar / Jack or Mexican Cheese Mix, Shredded

3.  Add All of your ingredients in a microwaveable bowl cover loosely and microwave for 2 minutes.
4.  Remove bowl from the microwave with a hot pad or dry towel.  Remove cover and mix well.
     Set beans aside for later.

Taco Meat: (This recipe will make 6-10 servings)
1 lb.          Ground Turkey Meat, you can also use beef or ground meat substitute.
1 packet    Taco Seasoning, lower sodium

5.  Heat your sauté pan on the stove on medium-high.  Spray the pan with pan spray.  Add the meat
     to the hot pan.  Using your spatula, gently chop the meat as it cooks.  Make sure to break all of the
     big pieces into small pieces.  Be careful not to touch the pan with your hands.  When the meat is not 
     pink anymore, add the taco seasoning, and 1/3 of a cup of water, and mix well.
     Let the meat cook for a few more minutes or until the water is almost gone.  Remove from the
     stove and set aside.
Whole Wheat Tortillas, 8 inch: (You will need 2 for each Quesadilla) 
6.  Pre-heat your oven to 425F.
7.  Put two tortillas on your cutting board and dock.
     -Docking is when you take a fork and poke a lot of holes in something.  Do not tear the tortillas,
      only pierce the skin.
8.  Put your tortillas on a cookie sheet and spray the top with pan spray.  Bake for 4 minutes.  If the
     tortillas balloon up just flatten them with your pancake turner.  Remove tortillas and put on the
     cutting board and let cool for a few minutes they will harden like chips.
9.  Spread 1/3 cup of refried beans on one of the tortillas.  Spread evenly all the way around.
10.  Sprinkle 1/4 cup of taco meat on top of the refried beans.  Spread evenly over the beans.
11.  Sprinkle 1/4 cup of shredded cheese over the taco meat.  Spread evenly over the meat.
12.  Take the other tortilla and put on top of the cheese and push down lightly.  Spray the top
       tortilla with pan spray.
13.  Repeat process and make two quesadillas in the oven at a time.  Bake Quesadillas on cookie sheet
       for 5 minutes.
14.  Remove the quesadillas from the cookie sheet and let cool on the cutting board.
15.  Cut into triangles and serve with whatever toppings you like.  Sour Cream, Salsa,
       Guacamole, Cheese Sauce, or whatever toppings you like.
       -You can also make your quesadillas with whatever ingredients you like, corn, black beans,
       chicken, zucchini, mushrooms, onions, peppers, or whatever you like on your nachos.



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