We all want that quick fix for dinner. I’ve found that perfect fix. Quesadillas!! They are fast, easy, so versatile and above all tasty. My students made these last week and they had a blast.
The photo is from my second period. I was so impressed with their work. I loved their extra effort and their super excitement in class. And yes they will get extra credit.
Our lab was a little wild because the day after I gave my demo we were out of school for three days because of the snow and on top of that three days of winter vacation. I was prepared for it and placed 24 portions of ground beef in the freezer. It turned into an impromptu lesson on freezing meat.
I made this taco season from Alton Brown awhile back and loved it so that’s what we used to season our meat. The quesadillas were great and my students all did a fantastic job. So if you are looking for something quick for dinner tonight here you go!
Quesadillas
Yield: 6 servings
Ingredients:
- 1 lb. ground meat browned and drained ( or any meat of your choice will work just fine chicken, fish, shrimp, or shredded beef)
- 2 Tablespoons taco seasoning ( We made our own from this recipe)
- 1/4 cup water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 8 ounces shredded Monterrey Jack cheese
- toppings of your choice such as shredded lettuce and tomatoes, salsa, beans, sour cream, pico de gallo, guacamole, queso
- 3 extra-large tortillas or 6 medium tortillas
- Oil or butter
Directions:
- Brown and drain ground beef.
- Add 2 Tablespoons taco seasoning, 1/4 cup water, 1/2 teaspoon garlic powder, 1/4 teaspoon oregano.
- Mix well. Cook on medium heat until all the water has evaporated.
- Using an electric skillet or a cast iron skillet preheat to a medium heat which is about 325 degrees.
- Oil or butter one side of the tortillas.
- Working as quickly as possible place the oiled side of the tortilla in the skillet.
- Place about 3 tablespoons of meat and top with 3 tablespoon of cheese on half of the tortilla. Fold in half and press with a spatula as the cheese melts. (My electric skillet will hold 3 quesadillas at a time)
- Brown for 1-2 minutes. Flip and brown for 1-2 on the other side.
- Cut into wedges and serve with your favorite toppings.
- One Year Ago Macaroni and Cheese from Martha
- Two Years Ago Oven Fried Chicken
- Three Years Ago Shrimp and Corn Chowder
- Four Years Ago Whole Wheat Waffles
The Teacher Cooks 