Vegan Quesadilla

I don't think there is ever a bad time for a Quesadellia.  Why not just make your own? These things and fresh, warm, crispy and just as cheesy as you like em. There are three key tips to making a pleasing quesadellia. First the shell should be crispy, but not overdone. Second, they should be gooey cheesy. Third the filling must me full of flavor.

 Make your quesadellia your way with a filling that sits your tastes. Ground meat, steak, chicken and even turkey make this a tasty snack, fun tailgating treat or even a quick meal when you want to kick back.  The vast array of vegan choices is ever expanding.

3 Cups Boca Ground Crumbles
2 Large Tomatoes Crushed in blender
1 Cup Diced Hatch Peppers
1 Cup Chopped Green Onion
3 Minced Garlic Cloves
1 Package Taco Seasoning Mix
1 16 oz Package Vegan Nacho Cheese by FollowYourHeart
1 Package 12 Count Fat Free Flour Tortillas

In skillet warm 1 teaspoon olive oil. Add green onion, cloves and hatch peppers. Still constantly until onion is slight tender. Add crushed tomatoes and meat. Let simmer for 10 minutes allowing broth to evaporate. Stir in taco seasoning mix thoroughly and remove from heat. Be sure to read the ingredients on the seasoning package.  Not all are vegan compatible. Cover filling  and set aside.

Heat griddle on medium and lightly coat with vegetable cooking spray. This will give the tortilla a nice crispy texture. Place one tortilla on griddle BEFORE it turns hot. Read the ingredients on the tortilla package to confirm it will work.   Add a layer of cheese to coat the entire tortilla and top with about 1/2 cup of the meat. A little less, a little more depending how full you like you quesadellia. Cover meat with another layer of cheese and top with tortilla. With a turner press the quesadellia so that filling is merged to the edge. Allow the tortilla to brown, turn to brown the other side. You may need to turn more that once to make sure your quesadellia is as crispy as you like it and not overdone. Serve with the following condiments of your choice:

Guacamole
Salsa
Sliced Avocado

Pork Quesadellia

I don't think there is ever a bad time for a Quesadellia.  You could run down to your favorite corner taco shop and grab one.  Why not just make your own?  These things and fresh, warm, crispy and just as cheesy as you like em.  There are three key tips to making a pleasing quesadellia.  First the shell should be crispy, but not overdone.  Second, they should be gooey cheesy. Third the filling must me full of flavor.

It's no secret that the top choice of meats in our home is Pork.  Make your quesadellia your way with a filling that sits your tastes.  Ground meat, steak, chicken and even turkey make this a tasty snack, fun tailgating treat or even a quick meal when you want to kick back.

3 Cups Shredded Pork
1/2 Cup Tomato Sauce
1 Cup Diced Hatch Peppers
1 Cup Chopped Green Onion
3 Minced Garlic Cloves
1 Package Taco Seasoning Mix
1 16 oz Package Shredded Mexican Blend Cheese
1 Package 12 Count Flour Tortillas

In skillet warm 1 teaspoon olive oil.  Add green onion, cloves and hatch peppers.  Still constantly until onion is slight tender.  Add tomato sauce and meat.  Let simmer for 10 minutes allowing broth to evaporate.  Stir in taco seasoning mix thoroughly and remove from heat.  Cover and set aside.

Heat griddle on medium and lightly coat with cooking spray.  This will give the tortilla a nice crispy texture.   Place one tortilla on griddle BEFORE it turns hot.  Add a layer of cheese to coat the entire tortilla and top with about 1/2 cup of the meat.  A little less, a little more depending how full you like you quesadellia.  Cover meat with another layer of cheese and top with tortilla.  With a turner press the quesadellia so that filling is merged to the edge.  Allow the tortilla to brown, turn to brown the other side. You may need to turn more that once to make sure your quesadellia is as crispy as you like it and not overdone.  Serve with the following condiments of your choice:

Sour Cream
Guacamole
Salsa
Sliced Avocado

Three Bean and Hatch Chili Salad

Three Bean and Chili Salad

Three Bean Salad is good no matter how you fix it.  I really get a kick watching my husband (yes, my husband) throw in ideas when I start putting something together.  I could see his eyes light up when we discussed  three bean salad with fresh cooked Hatch Chili's.  I gotta give him credit.  Some days he is my biggest inspiration.  I can't wait for him to get home and try it.  I think I'll serve it with his favorite Chili Cheese Dogs for dinner.  You can find my recipe for those here also.

1 12 oz can green beans
1 12oz can garbanzo beans
1 12oz can red kidney beans
1 cup chopped cucumber
1/2 cup chopped red pepper
1/2 cup chopped green pepper
6 green onions chopped
1/4 cup chopped black olives
1/4 cup cooked, chopped bacon
1/4 cup cooked chopped hatch chili peppers
1 cup Homemade Relish


Home Made Relish
1/2 Cup Dill Pickles (diced)
2 Jalapeno Peppers (diced)
3 Large Garlic Cloves (crushed)
1/4 Cup Diced Onion


DRESSING
1/2 cup miracle whip
1/4 cup honey mustard
2 tablespoons Weber Mesquite seasoning
Salt & Pepper to taste

Rind beans off in a colander and pour in a large mixing bowl.  Add all chopped vegetables, cooked bacon and peppers.  Mix dressing and add to beans.  Store in an air tight container in refrigerator.  Let chill for several hours before serving.

Loaded Mac 'n Cheese

  Loaded Mac "n Cheese

It's perfect for a warm filling lunch.  It's also one of the ultimate comfort foods.  This dish is a creamy as it looks and has a wonderful flavor.  Give it a try today.  There's no way you'll be sorry.  Serves four, or stores well for a great sack lunch that will make you an envy of the office.

2 1/2 Cups uncooked Pasta (your choice)
6 Slices of Bacon (Mesquite Smoked is best)
1/4 cup chicken broth
1/4 cup diced hatch chillies
1/2 cup chopped onion
3 minced cloves of garlic
1/4 cup diced red pepper
1/4 cup diced green pepper
Salt, Pepper and 1 tbs dried cilantro
1 8oz container sour cream
2 cups cubed Velveeta cheese

Cook pasta according to directions.  Remove from pan into a strainer, do not rinse the noodles.  Cook bacon until crispy.  When done chop bacon into pieces and set aside.  Add  chilies, onion, garlic and peppers to 1 tablespoon of the bacon grease.  Stir constantly for approximately two minutes and add broth.   Allow broth to simmer until vegetables are tender but not over cooked.  Add salt, pepper and cilantro stirring in sour cream with a whisk.  Add cubed cheese and continue to stir with whisk until cheese is completely dissolved.  Return pasta to the pan adding more chicken broth if sauce is too thick.  Cook on a low heat for 10 more minutes stirring occassionally.