Jax'tina's Quesidilla

Quesidilla.jpg

When my friend Christina and I would have stay-in girl's night to binge watch Homeland, we would make epic quesadillas together that would be so huge they could serve giant grizzly men.  Our quesadilla's are so damn good that you won't care if you were being judged by how much you eat.  Hahah!


"We don't play when we make quesadillas." - Christina Salazar

 

Ingredients

  • Abuela's Picadillo Recipe or 80/20 Ground Beef

  • Large Tortillas

  • 1-2 Vine Tomatoes

  • 1/2-1 Cup of Mexican Blend Cheese or Other

  • Sour Cream for Dipping

  • Salsa for Dipping

  • 1/4 Bunch Cilantro (Finely Chopped)

  • Guacamole for Dipping

  • Lime Wedge


    Feeds: 2-4 People
    Prep Time: 5 mins
    Cook Time: 10-15 mins
    Serve w/: Dipping Sauces and Ice Cold Beer
    Low/No Carb Option: Low Carb Tortillas

Directions

  1. Line sheet tray with foil. Lay quesadilla flat on a tray.

  2. Add Abuela's Picadillo to cover one side of the tortilla.

  3. Add small diced tomatoes and finely chopped cilantro to the same side of the tortilla.

  4. Sprinkle cheese generously to the same side of the tortilla.
    (Trick: At this point, you're probably thinking this is huge. That's totally okay- If you like your quesadilla's less beastly you can pair back the quantity per side.)

  5. Set oven to 'Broiler-High' setting. Place the tray with the quesadilla in the broiler for 1-4 mins until toasty on one side. Flip and repeat. (Trick: The broiler browns really fast, so be sure to stand by the oven ready to flip in a moment's notice. Check broiler every minute to gauge toast level. )

  6. When both sides are toasted and cheese is melted, you're done! Cut quesadilla into quarters, serve with a scoop of sour cream, salsa, guacamole, and a lime wedge. Repeat directions for multiple quesadillas. ¡Buen Provecho!

Latin, EntertainingJackie Hayden