Category Archives: tortillas

Cheddar & Portobello Quesadillas

photo 3-178

I’ve always loved quesadillas. Whether there are simply made with whatever cheese you have on hand and eaten like a grilled cheese sandwich or filled with interesting ingredients like these caramelized onions and mushrooms, they are an easy snack, appetizer, or even light dinner. They are that versatile. I love making them for my family. I can adjust the fillings to please even the most finicky of palates.

But, one of my all time favorite fillings is the combination of mushrooms, onions, and cheese. The mushrooms and onions are best when cooked down slowly. If you are pressed for time you can always cook the vegetables ahead of time then pop them into the tortillas when you are ready to make the quesadillas. Yum!

CHEDDAR & PORTOBELLO QUESADILLAS

4 small flour tortillas

4 tablespoons olive oil, divided

2 pinches salt, divided

1 medium red onion, thinly sliced

4 small portobello mushrooms, sliced

8 slices sharp cheddar cheese, thinly sliced

1/4 cup sour cream (for serving if desired)

  • Place two tablespoons of the olive oil in a small saute pan set over medium-low heat.
  • Add the sliced onions and 1 pinch of salt.
  • Saute, stirring occasionally until the onions are soft and lightly browned. about 15 to 20 minutes. Add a small amount of water if necessary to keep the onions from sticking. Set aside.
  • Place the remaining olive oil in another small saute pan set over medium-low heat.
  • Add the sliced mushrooms and the remaining pinch of salt.
  • Saute, stirring occasionally until the mushrooms are soft, browned and have released their liquid, about 10 to 15 minutes. Remove from the heat and set aside.
  • Set a large saute pan over medium-high heat. When the pan is hot, lightly coat it with non-stick cooking spray.
  • Reduce the temperature to medium.
  • Place one tortilla in the center of the pan and lay 2 slices of cheese in the center of the tortilla.
  • Add half of the onions and half of mushrooms, evenly distributing them over the top of the tortilla.
  • Top with 2 more slices of cheese and another tortilla.
  • Cook until the tortilla is lightly browned and toasted and the cheese has begun to melt, 2-3 minutes.
  • Flip the tortilla and cook for an additional 2-3 minutes.
  • Remove from the pan and repeat with the remaining ingredients.
  • Slice the tortilla into four wedges and serve with sour cream if desired.

Yields: 8 tortilla wedges

 

Cheddar & Portobello Quesadillas

photo 3-178

I’ve always loved quesadillas. Whether there are simply made with whatever cheese you have on hand and eaten like a grilled cheese sandwich or filled with interesting ingredients like these caramelized onions and mushrooms, they are an easy snack, appetizer, or even light dinner. They are that versatile. I love making them for my family. I can adjust the fillings to please even the most finicky of palates.

But, one of my all time favorite fillings is the combination of mushrooms, onions, and cheese. The mushrooms and onions are best when cooked down slowly. If you are pressed for time you can always cook the vegetables ahead of time then pop them into the tortillas when you are ready to make the quesadillas. Yum!

CHEDDAR & PORTOBELLO QUESADILLAS

4 small flour tortillas

4 tablespoons olive oil, divided

2 pinches salt, divided

1 medium red onion, thinly sliced

4 small portobello mushrooms, sliced

8 slices sharp cheddar cheese, thinly sliced

1/4 cup sour cream (for serving if desired)

  • Place two tablespoons of the olive oil in a small saute pan set over medium-low heat.
  • Add the sliced onions and 1 pinch of salt.
  • Saute, stirring occasionally until the onions are soft and lightly browned. about 15 to 20 minutes. Add a small amount of water if necessary to keep the onions from sticking. Set aside.
  • Place the remaining olive oil in another small saute pan set over medium-low heat.
  • Add the sliced mushrooms and the remaining pinch of salt.
  • Saute, stirring occasionally until the mushrooms are soft, browned and have released their liquid, about 10 to 15 minutes. Remove from the heat and set aside.
  • Set a large saute pan over medium-high heat. When the pan is hot, lightly coat it with non-stick cooking spray.
  • Reduce the temperature to medium.
  • Place one tortilla in the center of the pan and lay 2 slices of cheese in the center of the tortilla.
  • Add half of the onions and half of mushrooms, evenly distributing them over the top of the tortilla.
  • Top with 2 more slices of cheese and another tortilla.
  • Cook until the tortilla is lightly browned and toasted and the cheese has begun to melt, 2-3 minutes.
  • Flip the tortilla and cook for an additional 2-3 minutes.
  • Remove from the pan and repeat with the remaining ingredients.
  • Slice the tortilla into four wedges and serve with sour cream if desired.

Yields: 8 tortilla wedges

 

Cheesy Chicken Enchiladas

 

photo 3-146

The recipe comes from my Norfolk, Virginia friend Eric, a.k.a. Bubba.  Bubba and I were the two cooks in our group and would regularly swap recipes and cooking techniques.  One summer when our families shared a house on the Outer Banks of North Carolina, the two of us spent a happy week experimenting in the kitchen, cooking up a storm, and because we were a part of a large group, never had to be on clean up detail.  We didn’t cook these enchiladas during the week but to this day, it is one of my favorite Bubba recipes.

These chicken enchiladas are so rich and creamy that they are definitely a once-in-awhile, special occasion meal.  However, they are so good that they are worth the splurge when the craving for Mexican food strikes. Because the recipe uses pre-cooked chicken, it is a great way to use up leftover cooked chicken breasts.  Alternatively, I will put some boneless chicken breasts in the crock pot in the morning before I leave the house and when I return I have the cooked chicken I need.  And of course, whenever I make these enchiladas, we fondly remember our time in Norfolk which is really what makes this recipe so special.

CHEESY CHICKEN ENCHILADAS

1 soft taco kit

3 boneless chicken breasts, cooked and shredded

1 tablespoon olive oil

1 small onion, minced

1- 8 ounce package cream cheese

1 small canned chopped green chilis

2 1/2 cups shredded jack cheese, divided

1 1/2 cups chicken stock, divided

1/3 cup flour

1/3 cup butter

1 cup low-fat milk

1 cup low-fat sour cream

2-3 dashes Tabasco sauce

  • Preheat the oven to 350 degrees.
  • Heat the olive oil in a large skillet set over medium-high heat.  Add the onions and cook for 2-3 minutes until soft.
  • Add the chicken, seasoning from the taco kit, the can of green chilis, 1/2 cup of the stock, cream cheese, 1/2 cup of the shredded cheese, and 1/2 of the taco sauce from the kit.  Cook until the cheese is melted and heated through.
  • Divide the filling evenly amongst the tortillas/taco shells rolling each one.  Place the filled tortillas seam side down in a single layer in a large casserole dish.
  • In a saucepan, combine the flour and butter, blending well as the butter melts.
  • Slowly blend in the remaining stock, milk, and 1 1/2 cups of cheese, stirring constantly until well blended.
  • Place the sour cream in a small bowl and slowly stir in about 3/4 of a cup of the sauce.  Stir well to combine then return the mixture to the pan.
  • Add the Tabasco sauce and remaining taco sauce and stir well until the entire mixture is well blended.
  • Pour the sauce over the enchiladas and top with the remaining shredded cheese.
  • Bake uncovered in the oven for 45 minutes.
  • Allow to sit for 10 minutes before serving.

Serves 6

Hot Plate Cooking ****Crock Pot Fajita Chicken w/ Black Beans & Rice****

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Here is an easy recipe that celebrates the arrival of my coveted spice collection in our unaccompanied baggage shipment. Let me just say that cooking with just salt and pepper gets old fast. And knowing that  my well stocked Penzey’s spice cabinet would be arriving shortly I abhorred the idea of buying poor, yet expensive, substitutes in the grocery store. Needless to say,I jumped on the first chance I had to use my spices once they arrived.

Because this meal is prepared in a crock pot essentially cooks itself. Meaning I put all the ingredients together in the morning and left for the day only to return with a complete dinner ready and waiting. (I had leftover brown rice from the previous night’s dinner so I was good to go).

CROCK POT FAJITA CHICKEN w/BLACK BEANS & RICE

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon sugar

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon cumin powder

1/4 teaspoon garlic powder

6 boneless, skinless chicken thighs

1 14.5 ounce can black beans

1 small can minced jalapeno peppers

1 lime, cut in wedges

8 flour tortillas

2 cups cooked brown rice, for serving

  • Combine the chili powder, salt, sugar, paprika, cayenne pepper, cumin, and garlic powder in a small bowl. Set aside.
  • Evenly spread the can of black beans into the bottom of a crock pot insert. Sprinkle with the jalapenos over the top of the beans.
  • Place the chicken over the top of the bean and jalapeno mixture then sprinkle the spice mixture over the top of the chicken.
  • Cover the crock pot and cook on high for 3-4 hours or on low for 7-8 hours.
  • When the chicken is cooked through, remove it from the crock pot and using two forks, shred the meat.
  • Place the rice, beans, and chicken inside of the flour tortillas.
  • Drizzle with lime juice if desired.

Serves 4

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