This recipe is proof that quesadillas are a deliciously versatile food. I definitely recommend salsa, hot sauce, or the popular Ortega Taco Sauce as sauce options for this recipe.
- 2 eggs beaten
- salt & pepper to taste
- 2 flour tortilla shells
- 2 slices bacon crumbled (and/or cooked, crumbled sausage)
- 1/2 cup Mexican blend or Monterey Jack cheese shredded, divided
- salsa and sour cream to taste
- In a large skillet, scramble the eggs (add salt and pepper to taste).
- Spray skillet or griddle with cooking spray and heat over medium-high heat. Place one tortilla on the skillet or griddle and heat on one side.
- When the tortilla is hot, flip and add half of the cheese.
- Add scrambled egg and distribute evenly.
- Add bacon over the top.
- Sprinkle on remaining cheese and top with remaining tortilla. Cook for about 1 minute or until the cheese starts to melt, then CAREFULLY flip (you don’t want all the egg falling out).
- When the cheese is melted and the tortilla is golden brown, remove from the pan. Cut into quarters with a pizza cutter and serve with sour cream and/or salsa.
Family favorite cheeseburger pasta
This recipe brings up a little nostalgia from my childhood when my mom, a busy single mom of two, would need to whip up dinner in a hurry. She often would turn to the boxed dinner kit, Hamburger Helper.
- 1-1/2 cups uncooked whole wheat penne pasta
- 3/4 pound lean ground beef (90% lean)
- 2 tablespoons finely chopped onion
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 2 tablespoons dill pickle relish
- 2 tablespoons prepared mustard
- 2 tablespoons ketchup
- 1 teaspoon steak seasoning
- 1/4 teaspoon seasoned salt
- 3/4 cup shredded reduced-fat cheddar cheese
- Chopped green onions, optional
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
- Stir in the tomatoes, relish, mustard, ketchup, steak seasoning, and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Sprinkle it with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.
Family favorite peach pecan cobbler
Peach cobbler is often referred to as a family favorite dessert. I have personally never tried it but, I am very interested in this particular recipe which includes pecans as well as peaches.
- ¾ cup of sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ cup of water
- 4 ½ cups sliced, peeled peaches (about 1-1/2 pounds)
- 1 cup self-rising flour
- 1 teaspoon sugar
- ¼ cup shortening
- ⅓ cup buttermilk
- 2 tablespoons butter or margarine, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
- Vanilla ice cream (optional)
- In a medium saucepan, combine the 3/4 cup sugar, the cornstarch, and cinnamon; stir in water. Cook and stir until thickened and bubbly. Add peaches; return to boiling. Reduce heat and cook for 2 minutes more. Keep warm over very low heat.
- In a medium bowl, combine flour and the 1 teaspoon sugar. Cut in shortening until the mixture resembles coarse crumbs. Add buttermilk and stir until just moistened. Turn out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Roll into a 9×6-inch rectangle.
- Combine butter and brown sugar. Spread over dough to within 1/2 inch of the edge. Sprinkle pecans evenly overall. Roll up dough jelly-roll style, starting with a short side. Cut crosswise into six 1-inch pieces.
- Pour hot peach mixture into an 8x8x2-inch (2-quart square) baking dish. Place pecan rolls on top. Bake in a 400 degree F oven for about 25 minutes or until golden brown. Cool for about 30 minutes and serve warm, with a scoop of ice cream, if you like. Makes 6 servings.