Cheeseburger Quesadillas

On 11th June 2016, This was Dinner

What an idea! The cheeseburger quesadilla. I thought these were great but Mr S was a little underwhelmed.

Get set…

  • Slice some pickled gherkins
  • Grate some cheddar
  • Get minced beef, tortillas, mustard, oil & seasoning ready

Throw it together…

Heat some oil in a pan and add the mince. Give it a good season and cook through. Wipe out the pan.

Spread some mustard on the bottom of a tortilla, scatter with the beef, add some gherkins and sprinkle the cheddar over. Place another tortilla on top then place in the hot pan and squash down. Carefully flip over and cook on the other side.

Repeat until you have used all of the mince.

Dish it up…

Cut into quarters and serve. A dash of ketchup wouldn’t go amiss either.

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I’ll try and convince Mr S of their greatness by adding some onion and some spice next time.

Find this and lots of other great recipes in John Whaite’s perfect plates.

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Sweet, Sweet Kale

On 1st & 2nd March 2016, This was Dinner

I do adore kale, for a while it was quite hard to come buy unless it was in season but it is very fashionable now isn’t it. I bought a rather large bag of it from the market and new it would do two meals.

Tuesday’s dinner was Spaghetti with Caramelised Onion, Kale & Gorgonzola:

Get set…

  • Halve and thinly slice a red onion
  • Chop come kale
  • Crumble some gorgonzola
  • Prepare a small amount of vegetable stock
  • Chop some thyme leaves
  • Get spaghetti, sherry vinegar, caster sugar, chilli flakes, oil & seasoning ready

Throw it together…

Heat the oil in a pan and add the onion and thyme with some seasoning. Cook for 10 minutes until softened then add the chilli flakes along with the sugar and sherry vinegar. Stir then add the stock. Cook for 10 minutes, only stirring occasionally.

Cook the pasta according to the instructions and add the kale for the last few minutes. Drain (reserving a little water) then toss together with the cheese.

Dish it up…

Serve in a bowl with the onions on top.

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Original recipe here.

I think I have actually achieved something I’ve never done before! I have used chorizo over two meals! To use up the kale I decided to make quesadillas and having bought cooking chorizo for another meal, I decided to add half of the pack to these. So Wednesday’s dinner – Chorizo, Red Onion & Kale Quesadillas:

Get set…

  • Finely slice a red onion
  • Cut a cooking chorizo into small pieces
  • Chops some kale
  • Grate some cheddar
  • Get tortillas & oil ready

Throw it together…

Heat a little oil in a pan and cook the onion until softened. Remove from the pan.

Add the chorizo to the pan and cook until starting to colour and crisp. Remove from the pan.

Add the kale to the pan and stir constantly for a couple of minutes then add a small amount of water, pop the lid on and remove from the heat. Remove the kale from the pan

Wipe out the pan and pop back on the heat.

Set out the tortillas and spread the onion over one half of each. Scatter the chorizo over then add the kale. Sprinkle with cheddar and fold over.

Pop two in a pan and cook on each side until browned and the cheese has melted.

Dish it up...

Halve each one. I like them to cool a little first. Just pop on a plate and serve.

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Before and after, or is that after and before.

This made six, I don’t like to overfill mine.

Quesadillas, Goulash and Kebabs

An easy one, some leftovers and a takeaway, on 17th, 18th & 19th November, This was Dinner

Nice and quick cheese and bean quesadillas:

Preparing:

  • grate some cheese
  • get tortillas & mixed beans ready

Making:

Heat up the mixed beans and gently mash adding seasoning.

Pop some on one half of a tortilla and sprinkle with cheese.

Fold over and cook in a little oil until the cheese is melted. Cut into quarters.

One of my favourite go-to cheapy-quickies which are rather more filling than they look.

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On Tuesday we had the leftover goulash which we baked with some orzo, to be honest we didn’t particularly enjoy it and it wasn’t worth a photo.

I have no idea why we decided to have a mid week takeaway but we did and I had my favourite of kebab and chips. You can see a cheeky beer in the background.

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Chipotle Prawn Quesadillas

On 16th September 2014, This was dinner

Who doesn’t love a quesadilla, granted, this photograph doesn’t look like much but they were so good.

Preparation:

•  Grate some really good quality extra mature cheddar (I used my favourite Wooky Hole)

•  Finely slice some shallots

•  Toss some cooked prawns in chipotle paste

•  Get a pack of tortillas out

To make:

Cook the shallots in a little oil and butter.

Over half of a tortilla, spread the cheese, prawns and shallots. Fold in half

Cook on each side in a dry pan until the cheese has melted and the prawns are warmed through. Cut into four slices. Repeat until all of your ingredients are used up.

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The beauty of a quesadilla is you can throw about anything in them so they are great for leftovers as long as you have the tortillas and some cheese.

Bean & Chipotle Quesadillas

So to the return of Game of Thrones, even though I have read the books, it did not disappoint.

After the gym we just made these, Mr S said they were now his new favourite quesadillas.

Drain a can of mixed beans reserving a bit of the water.

Stick them in a bowl with chipotle paste, chopped coriander, grated cheese – I used mature cheddar, and some seasoning. Mash up. Add some of the reserved water so it makes a paste.

Spread over half of a tortilla, sprinkle a little more cheese and fold. Repeat until you run out of tortillas or filling.

Fry on each side for 1-2 minutes each. Cut into wedges.

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Using MIXED BEANS, CHIPOTLE PASTE, CORIANDER, MATURE CHEDDAR and TORTILLAS…

This was dinner…8th April 2014.

Mushroom Quesadillas

 

I don’t think you can fault  quesadilla. You can stick almost anything in them and although it never looks like much, they are exceptionally filling.

I bought ‘Mexican Food Made Simple’ by Thomasina Miers a few months ago, these are in there but are, as is the quesadilla, very simple to make.

Fry some seasoned portobello mushrooms over an oiled pan on high heat.

Add chopped shallot & garlic.

Mix in some chopped parsley & lemon zest.

Spread over half a tortilla & sprinkle with cheese.

Fold in half and cook in the pan on either side for a minute or so until the cheese is melted.

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Using PORTOBELLO MUSHROOMS, SHALLOT, GARLIC, PARSLEY, LEMON ZEST & CHEDDAR…

This was dinner…15th January 2014.

Spinach & Onion Quesadillas

I do love a quesadilla. They are so easy to make and you have so many options. If you have some tortillas & some cheese then it must be impossible to not come up with an idea for them with what you have in your cupboards. That said, Jamie Oliver did these and as I had both onions and spinach in I thought – why not? Quesadillas are also surprisingly filling.

Gently fry an onion and when it’s nearly done, stick the spinach in and pop the lid on to wilt it. (Jamie used frozen spinach).

Put your mixture on one side of the tortilla along with some grated cheese, and fold in half. Is this controversial or acceptable? Jamie does his tortilla, mixture, tortilla but I find my way easier to flip in the pan (I’m a bit clumsy).

Pop in a frying pan and cook on each side until your cheese is melty.

Serve them with yoghurt and a hot sauce drizzle.

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There were tons of them. We took what was left for lunch on Wednesday.

This was dinner…17th September 2013.