Posts tagged quesadilla
Open Faced Shrimp Quesadilla
I love a good quesadilla. Sharp cheddar, mexican flavored shrimp, and a crispy tortilla. What's not to love about this dish? If it comes together in under 10 minutes, how can that not make you happy? We use the raw tortilla land tortillas that you can buy at Costco. If you've ever had a homemade tortilla, you know the mouth-watering, chewy glimpse of heaven your taste-buds are about to experience. These tortilla's have done most of the work for you, so you can spend less time in the kitchen... and more time gobbling up those compliments.

1 tortilla 
1 tbsp vegetable oil
12 shrimp
1/2 tsp cumin
1/2 tsp fajita seasoning
1/4 cup onion
1/4 cup sharp cheddar cheese
1/4 cup chopped cilantro

Warm your oil in a pan. Dice your onion and add it to the oil, cook until translucent. Add your shrimp, cumin, and fajita seasoning. Cook until pink. Remove shrimp from pan and set aside. Place tortilla in remaining oil in pan. When you see bubles begin to form, flip it over. Then add your cheese, shrimp, and cilantro. Cook until cheese is melted. Cut into triangles and serve. 

Hope these simple and slightly elevated weeknight meals can inspire the couch potato chef in all of us. If you have 10 minutes, you can do this. 


Caramelized Mushroom Quesadillas
I usually feel like I am shirking my home maker duties when I serve quesadillas for dinner. They are simple, boring, and easy. Well this quesadilla recipe is none of those things. When my husband tasted this, his reaction was like "wow, this is a keeper!" and I totally agree. The onions in these quesadillas are packed full with this deep rich flavor. You get the subtle bite of the arugula, the thick herby mushrooms, the melty cheese. It's even vegetarian! So so good, you won't believe your mouth. 

The downside? You'll need to dirty 2 pans, and caramelized onions aren't quick. But these babies are worth it. Total cook time is about 20 minutes.  
Serves 2 adults + 1 toddler :) 


3 tablespoons olive oil
1 onion, thinly sliced
1 tsp packed brown sugar
1/4 cup balsamic vinegar
1 tablespoon butter
1 pkg baby portabellos, thinly sliced
1 large clove of garlic, minced
2 tablespoons fresh stripped thyme
salt & pepper
10 corn tortillas
1 cup melty white cheese
2 cups arugula 

In one pan, some heat some olive oil and begin to caramelize your onions on medium heat. (Don't forget to add salt and pepper to your onions.) 

In another pan, melt your butter and a bit of olive oil and begin to cook your mushrooms. (Don't forget to salt and pepper your mushrooms.) 

Stir both pans occasionally, let everything reduce and get golden. 

To your onions add your sugar and vinegar. Let the liquid reduce down and get absorbed by the onions. Remove from pan. 

To your mushrooms add your garlic and thyme. When the garlic is fragrant and a bit soft, remove the mushrooms from the pan. 

Make sure both your pans still have a good coating of oil. Place your tortillas down, cover with a layer of onions, mushrooms, cheese, arugula, and another layer of tortilla. Cook until the tortilla is golden and crispy, then flip and do the same on the other side. 

Cut into quarters and serve immediately. You will seriously be blown away by the amazing unforgettable flavors of these quesadillas! I am already dreaming of what I can whip up with these flavorful onions next!

Kansas City Mexican Pizza
Tonight we stumbled upon a very satisfying and filling meal that came together in a snap. Quesadillas and wraps are so easy to put together, but they can get a little boring week after week. Tonight I made a BBQ chicken Mexican pizza for dinner. It was so easy to throw together but had some unique twists that made it a lot more fun than a boring old quesadilla. It is crispy, ooey gooey, and crunchy all at the same time. The individual layers in this pizza filled with Mexican flavored goodness are like a cinco de mayo party in your mouth, while still being simple enough for a weeknight meal. 

3 whole wheat soft tortilla shells 
1 can pinto beans 
1 1/2 cup shredded cheddar cheese 
2 tsp olive oil 
1 small onion
1 tsp cumin 
1 tsp paprika 
1/2 tsp salt 
1/2 tsp pepper 
1/2 of an avacado 
1/2 lrg cooked chicken breast, shredded
3 tablespoons BBQ sauce 
Cilantro for garnish 

Turn on oven to 350. Take a tortilla and place it on a baking sheet. Cover it will 1 cup of cheese and then place the 2nd tortilla on top of that. Bake for 5-7 minutes while you complete the next step. 

Warm your oil in a frying pan and cook your onion with your salt until translucent. Rinse and drain your beans and add them to the pan with your other spices. Heat through then mash with a potato masher so they have the consistency of refried beans. 

Take your tortillas out of the oven and top the 2nd layer with beans. Add your 3rd tortilla on top of that. Add your chicken, cheese, and drizzle with BBQ sauce. Put it back in the oven and bake until crispy and the cheese on top is bubbly. Remove from oven.

Cut your avacado and place that and the cilantro on top. Cut into wedges and serve pizza style. 

Feel free to switch up the chicken with whatever type of extra protein you have laying around your house. This would also work well with black beans too. Add chili powder if you love heat. This is the beauty of this type of me, you can clean out your fridge! Just don't leave off the BBQ sauce, it will give your Mexican pizza a lovely Kansas City sweetness and tang. Enjoy!