Quesadilla Burger

What’s Cooking in Gail’s Kitchen? Be Our Guest: Quesadilla Burger! Two layers of gooey melted cheese sandwiched inside a flour tortilla is just the beginning. Add an Angus beef patty butter-fried in an iron skillet and savor the aromas. Take a walk on the wild side by adding sliced jalapeño peppers for a little heat. After that, who cares? Go crazy with your favorite condiments. Anything goes!

QUESADILLA BURGER

Ingredients:

1 pound Angus ground beef

1 beef bouillon cube

1-2 tablespoons water

2 tablespoons butter, melted

1 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

4 flour tortillas

1/4 wedge lettuce, shredded

1 medium tomato, sliced

1/2 red onion, sliced

1/4 cup pickled jalapeño peppers, sliced

Condiments to taste

Instructions:

In a small bowl, microwave water for 1 minute, 45 seconds. Dissolve bouillon cube. Add mixture to ground beef, working to incorporate. Form beef into 4 quarter pound patties. Refrigerate until ready to use. Preheat oven to 350°. Place tortillas to lay flat on a baking sheet. Divide cheddar cheese and Monterey Jack cheese between four tortillas, stopping before the edges. Bake 4-5 minutes until cheese melts. Remove and set aside. Meanwhile, add butter to an iron skillet set on medium-high heat. Cook burger patties 3 minutes on one side. Flip and cook 3 minutes longer. Take one burger, insert into a cheesy tortilla, fold over, and place back into the skillet just until shell is golden, about one minute. Remove from skillet. Add lettuce, tomato, onion, jalapeño peppers, and other condiments.

Quesadilla Apple Bacon Cheese

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Quesadilla Apple Bacon Cheese! Your “go-to” snack just got even better. Take a hayride through the apple orchard where farm-to-table treats are as common as animal cloud shapes in the sky. Choose a nice juicy red apple; something to sink your teeth into like Gala, Fuji, or Delicious. The cheese could be American, but I prefer extra sharp cheddar. Go meatless or go crazy and add a couple slices of Applewood Smoked Bacon, with enough crunch to match the crispy tartness of sliced apples. Get the picture? Nibble, nibble.

QUESADILLA APPLE BACON CHEESE

Ingredients:

1 apple, cored and thinly sliced

2 flour tortillas

4 ounces extra sharp cheddar cheese, shredded

4 strips Applewood Smoked Bacon, cooked until crisp

Instructions:

Sprinkle cheese on half a tortilla. Layer apple slices over cheese. Add more cheese. Lay two strips of bacon on top. Fold tortilla in half. Repeat process for second tortilla. Microwave quesadilla for 20 seconds on High setting, or until cheese is melted. Transfer quesadilla to a toaster oven for a crunchy crust that is golden brown. Serve immediately.

Tortilla Republic Kitchen and Margarita Bar in Koloa, Kauai

Dining Outside the Home: Tortilla Republic Kitchen and Margarita Bar in Koloa, Kauai. Picture this. The sun is super-bright and tropical-warm to the point where ducking into a Mexican cantina for a salt-rimmed margarita would have been a good idea about an hour ago. Nevertheless, the shade on the outdoor patio feels 10° cooler under the turquoise blue umbrella as the breezes are beginning to stir. The house margarita goes down easy on its way to an order of Quesadilla Vegetariano. I’m sure you get the picture. Complimentary tortilla chips and spicy salsa are perfect for snacking. This is a recipe for making my day.

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? The Daily Special: Quirky Quesadilla! Have you ever noticed when you announce quesadillas are on the menu for the next meal, everyone begins to feel as though they’ve been invited to a party? It’s probably due to the fact that it opens the door to endless possibilities. Do you prefer seafood, chicken, vegetables, cheese, or all of the above? No problem. Once you offer a buffet of ingredients, everyone can build-their-own. Win! Win!

QUIRKY QUESADILLA

Ingredients:

12-ounces shrimp; peeled, deveined, tail off

1 teaspoon Old Bay seasoning

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dill

1 tablespoon olive oil

2 chicken breasts; boneless, skinless, cubed

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons red onion, chopped

4-6 flour tortillas

4 tablespoons butter

1 cup Queso Fresco cheese

1 cup extra sharp cheddar cheese

1 green onion

Instructions:

Sauté shrimp in 1 tablespoon olive oil, Old Bay seasoning, red pepper flakes, and dill on medium heat. Cook until pink and opaque, turning often, usually 4-5 minutes. Transfer to a dish and set aside. Using the same skillet, add another tablespoon of olive oil. Cook the chicken and onion together with seasonings. Turn heat to low. Add the shrimp. Mix gently. Sprinkle in the Queso Fresco cheese and cover. It will melt into the quesadilla filling to bond everything together. Watch carefully so the cheese does not burn. In another skillet over low heat, butter one side of a flour tortilla. Place buttered side down. Sprinkle in cheddar cheese. Add two spoonfuls of filling. Spread to within 1/2-inch of the edge. Top with another buttered tortilla. Put lid on skillet to melt cheeses. Cook until lightly brown, about two minutes. Turn the tortilla over and cook the other side until the tortilla is lightly brown and the cheese is gooey. Place on a platter to cool slightly before cutting. Repeat with remaining tortillas until no ingredients remain. Serve with salsa, yogurt, and guacamole.

*Hint: if you’re serving a crowd, it’s easy to prepare several at the same time. Place the filled quesadillas on a cookie sheet and bake them in a 375° oven for 10 minutes.

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Quesadilla Egg Scramble! Whether you stack it or fold it, everyone loves a quesadilla. I mean, just say the word, “cay-sah-dee-ya”. It rolls off the tongue naturally as images of gooey melted cheese swim through your mind. Just the thought of a golden brown crispy tortilla dribbled with spicy salsa is enough to make a foodie salivate. Throw in your morning’s scrambled eggs along with slivers of last night’s pork roast and you have a reason to hit the floor running. Quesadilla!
QUESADILLA EGG SCRAMBLE 
Ingredients: 

1/2 cup shredded pork

3 eggs, beaten

2 tablespoons light cream

1 tablespoon butter

2 corn tortillas

1 tablespoon olive oil

1/4 cup sharp cheddar cheese

1/4 cup salsa

Green onion for garnish
Instructions:

Heat shredded pork and set aside. Whisk together eggs and light cream. In a small skillet, heat butter over low heat. Do not scorch. Add egg mixture. Scramble to cook eggs until soft and creamy. Set aside. To assemble quesadilla, place one corn tortilla on a plate. Top with cooked eggs, shredded pork, and cheese. Cover with the second tortilla. Brush the bottom of an iron skillet with olive oil. Carefully transfer the quesadilla to the skillet. Cook on medium heat for one minute until crispy. Brush the top with olive oil. Using a large spatula, flip the tortilla and brown for an additional minute. Remove from heat. Cut quesadilla into wedges. Serve with salsa and green onions. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Be Our Guest: Quesadilla Burger! Two layers of gooey melted cheese sandwiched inside a flour tortilla is just the beginning. Add an Angus beef patty butter-fried in an iron skillet and savor the aromas. Take a walk on the wild side by adding sliced jalapeño peppers for a little heat. After that, who cares? Go crazy with your favorite condiments. Anything goes!
QUESADILLA BURGER
Ingredients: 

1 pound Angus ground beef

1 beef bouillon cube

1-2 tablespoons water

2 tablespoons butter, melted

1 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

4 flour tortillas

1/4 wedge lettuce, shredded

1 medium tomato, sliced

1/2 red onion, sliced

1/4 cup pickled jalapeño peppers, sliced

Condiments to taste
Instructions:

In a small bowl, microwave water for 1 minute, 45 seconds. Dissolve bouillon cube. Add mixture to ground beef, working to incorporate. Form beef into 4 quarter pound patties. Refrigerate until ready to use. Preheat oven to 350°. Place tortillas to lay flat on a baking sheet. Divide cheddar cheese and Monterey Jack cheese between four tortillas, stopping before the edges. Bake 4-5 minutes until cheese melts. Remove and set aside. Meanwhile, add butter to an iron skillet set on medium-high heat. Cook burger patties 3 minutes on one side. Flip and cook 3 minutes longer. Take one burger, insert into a cheesy tortilla, fold over, and place back into the skillet just until shell is golden, about one minute. Remove from skillet. Add lettuce, tomato, onion, jalapeño peppers, and other condiments. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? The Daily Special: Quirky Quesadilla! Have you ever noticed when you announce quesadillas are on the menu for the next meal, everyone begins to feel as though they’ve been invited to a party? It’s probably due to the fact that it opens the door to endless possibilities. Do you prefer seafood, chicken, vegetables, cheese, or all of the above? No problem. Once you offer a buffet of ingredients, everyone can build-their-own. Win! Win!
QUIRKY QUESADILLA 
Ingredients:

12-ounces shrimp; peeled, deveined, tail off

1 teaspoon Old Bay seasoning

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dill

1 tablespoon olive oil
2 chicken breasts; boneless, skinless, cubed

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons red onion, chopped
4-6 flour tortillas

4 tablespoons butter

1 cup Queso Fresco cheese

1 cup extra sharp cheddar cheese

1 green onion
Instructions:

Sauté shrimp in 1 tablespoon olive oil, Old Bay seasoning, red pepper flakes, and dill on medium heat. Cook until pink and opaque, turning often, usually 4-5 minutes. Transfer to a dish and set aside. Using the same skillet, add another tablespoon of olive oil. Cook the chicken and onion together with seasonings. Turn heat to low. Add the shrimp. Mix gently. Sprinkle in the Queso Fresco cheese and cover. It will melt into the quesadilla filling to bond everything together. Watch carefully so the cheese does not burn. In another skillet over low heat, butter one side of a flour tortilla. Place buttered side down. Sprinkle in cheddar cheese. Add two spoonfuls of filling. Spread to within 1/2-inch of the edge. Top with another buttered tortilla. Put lid on skillet to melt cheeses. Cook until lightly brown, about two minutes. Turn the tortilla over and cook the other side until the tortilla is lightly brown and the cheese is gooey. Place on a platter to cool slightly before cutting. Repeat with remaining tortillas until no ingredients remain. Serve with salsa, yogurt, and guacamole.
*Hint: if you’re serving a crowd, it’s easy to prepare several at the same time. Place the filled quesadillas on a cookie sheet and bake them in a 375° oven for 10 minutes.