Quesadillas

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This is the cheapest, most delicious, easy recipes that I know of. When in doubt, keep fresh flour tortillas, refried beans, and cheese on hand and you will have a hearty meal or a tasty snack.

INGREDIENTS

1 can refried beans
1 package flour tortillas
2 cups cheddar cheese (any cheese can be used – also in Latino refrigerated section, they make queso cheese especially for making quesadillas) I prefer to use the already shredded cheddar and monterey jack cheeses.
1-2 cups of cooked chopped chicken or cooked ground beef (Warm up meat in microwave prior to making the quesadillas)

Preparation

Spread refried beans on a tortilla. Top with chicken or beef and the cheese. Heat a small skillet to Medium-high or between Medium and Medium high. (You don’t want it to smoke, but be hot) . You can spray the pan with non-stick spray or just place a little olive oil and spread around inside the pan. Place the tortilla in the pan after you have topped it with the beans, cheese, and meat. Then place another plain tortilla on top of it and press with a spatula. The cheese needs to act like the glue to hold the two tortillas together. When the bottom tortilla has turned light brown, flip it over holding everything in place with the spatula. I think I have used 2 spatulas for this, one to hold everything together and the other to move underneath and flip it over with. Keep pressing down especially around the edges. Cook until the tortilla is light brown. Remove and slice into quarters with a pizza cutter. When serving these, they go well with sour cream or guacamole.

I hope you enjoy them.

Beef and Cheese Enchiladas

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You won’t believe what the secret ingredient to these delicious enchiladas are – sour cream. The combination of the chili and sour cream in this recipe result in a unique and delicious flavor. If you don’t believe me, try leaving out the sour cream – they just don’t taste the same.

INGREDIENTS

2 -15 oz - medium cans Wolf Brand Chili without beans
16-18 soft corn tortillas (heat tortillas in small amount of hot oil – 8 seconds per side)
2 cups cheddar cheese or Monterey Jack cheese shredded
¼ - ½ of a small box of Velveeta, sliced into 2” long thin strips
½ cup of Queso Fresco – Quesadilla cheese (in Latin refrigerated section)
sour cream

PREPARATION

Preheat oven to 350 degrees F. In a 13 x 9 casserole dish, spread 1 can of chili evenly over the bottom of the dish (this keeps the enchiladas moist during baking and from turning hard on the bottom). If you haven’t already done this, take a small skillet with a little hot oil, and soften each tortilla for about 15-20 seconds each (8-10 seconds per side). For really gooey cheese, use slices of velveeta or American along with some shredded cheddar or monterey jack. Place your cheese on the edge and roll up, place seam side down in the casserole dish. Do this for the rest of the enchiladas. Spread some sour cream over the tops of the enchiladas before you spread the next can of chili over them. After you spread the sour cream and chili, place a sheet of foil over them and put them in the oven for about 20 minutes. When the sides start bubbling, remove from oven. Take foil off. Spread some cheese on top (quesadilla cheese – or queso fresco is great for the top) and place them under the broiler for about 2-3 minutes to allow the center to get hot and the cheese to melt.

This meal can be made with a combination of different cheeses. I usually make it with what I have on hand.

This is a meal that can be made in flat layers and baked in the microwave in individual servings. Just layer 3 soft corn tortillas (softened in hot oil as above) with the cheese, sour cream, and chili and cover them with chili and cheese at the end. Zap them in the microwave until the chili boils and the cheese melts about 3 minutes or so.