Philly Cheese Quesadilla

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Like a lot of people I love a really good Philly Cheese-steak sandwich and have a favorite place to get one. I also like to cook and come up with new recipes and share those with people.  So this weekend I was looking though the fridge to see what I had and my “mad scientist” brain kicked into effect. I wanted a cheese-steak but didn’t want all of the bread. I started pulling stuff out of the fridge and setting in on the counter to see what I could come up with and so the Philly cheese-steak quesadilla was born. Here is what I did.

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Ingredients

1 lb 93% fat free ground beef
4 oz Philadelphia cream cheese
1/2 cup chopped bell pepper
1/2 cup chopped white onion
1 chopped jalapeno
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
3 to 4oz of fat free shredded cheddar
1 pack of small flour tortillas

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Cooking

Start browning the ground beef over medium high heat and when it gets mostly brown (not quite all of the way) add in the onions and peppers and continue to cook until the beef gets brown and the onions and peppers soften up. Now reduce the heat to low add in the seasonings (salt, pepper and garlic powder) and stir together and simmer for a couple more minutes.
Once that is done remove the mixture from the pan and put it into a bowl. Now add both cheeses and stir together into a thick paste.

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Take one of the tortillas and spread the paste out on top covering it in a nice even layer to about a 1/4″ from the ends. Then place another tortilla on top.
You will want to have a pan heated to medium high heat ready to cook these. You can use the same one you cooked the meat in or a different one, its up to you. Place the quesadilla in the pan and let it brown (about 30 to 40 seconds. Press it with a spatula to get a nice even browning. Now carefully flip it over and do the other side. You will notice that the mixture inside will start to ooze slightly. This is a good and yummy thing. Once that other side has browned remove it from the pan and place on a plate and cut in half. You can repeat this process as many times as you need to feed everyone, or at least until you run out of tortillas.

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All that is left now is to sit back and enjoy. This is a relatively low fat enjoyable little meal. I hope you all like it.

Thanks for reading
JMW

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Lazy Day Recipe Help #3

I think you will find that most of my lazy day recipe help blogs will revolve around breakfast. While I do come up with on the spot things for other meals breakfast is usually the one I experiment with the most in trying to make quick and easy. Today we are all about breakfast tacos. I know some of you will read this and say “what are breakfast tacos”? This makes me sad to know that there are places in the this country that do not serve breakfast tacos. Shame, Shame, Shame. But back to it.


I woke up one morning and was having a hard time figuring out what I wanted to do for breakfast. I did not want to pick something up and I wasn’t really up for cooking and elaborate meal that morning so I opened the fridge door and stared in waiting for something to jump out at me. I had smoked a nice big brisket the weekend before and had a few pieces of that left over. I of course had eggs and I remembered that I had saved a couple of left over tortillas from dinner a couple of nights before. So with that a plan started to form in my groggy early morning brain. Brisket breakfast tacos. “mmmm good”

Tip: Always keep eggs in the fridge. They are a very versatile and easy to make.

In a medium bowl I whisked up three eggs and poured them into a hot pan to scramble. When those were done I placed a few pieces of the brisket in the same pan and let it heat up (this doesn’t take long and makes a nice crispy edge that is wonderful). I took those out and added them to the plate with the eggs and then dropped in a tortilla. I heated those one at a time (since I was using the small pan that day) and heated them until them were soft and easy to roll.

Tip: If you do not have brisket a piece of leftover steak sliced thin or even microwave bacon can be used to make an equally tasty meal.

I laid out the now warm tortillas and then placed and equal amount of egg on each one. Then I added a slice of brisket to each, but after looking at it thought to myself that something was missing. I looked in the fridge and thought for a minute…CHEESE!!! I grabbed the bag of shredded cheddar and sprinkled a little on each taco then added a few drops of hot sauce.  Now all that was left to do was fold them up and enjoy. They turned out great and only took about 15 minutes to make (I was moving slow that morning).

 

Thanks for reading

JMW

JMW’s Snack cups

Snack Cups

I hope that you are all ready because after a long pause I am back with more yummy goodness.

Today we will talk about JMW’s snack cups.

Now I can hear you all scratching your heads and saying “what are snack cups”? Well I will tell you, like I said above they are yummy goodness of pretty much anything you can think of baked inside of a flaky biscuit cup. For this round I made two different batches, BBQ and Taco. These snack cups are simple to make and can be made in large batches for a group or to be frozen and served later on. Both kids and adults can enjoy these.

First you need to decide on what flavor you have the taste for. I will start off with the BBQ ones that I made since they are my favorites.

What you need (for one batch).

1LB Ground beef

1 medium onion (diced into small cubes)

½ cup brown sugar

1 cup BBQ sauce (I use my home made sauce but just regular old Kraft BBQ sauce will work just fine).

1 tube of Pillsbury butter tasting biscuits (10 count)

1 bag of shredded cheddar cheese

1 muffin pan

non stick spray

Salt and pepper

First you will want to saute the diced onion in a medium size frying pan (on medium) until they start to turn clear, then add the ground beef and brown it (adding salt and pepper to taste). Once you have your beef browned you will stir in the brown sugar, and then add the BBQ sauce. Now stir it all together and let it simmer on low for about 10 minutes (stirring occasionally).

While that is simmering coat the muffin pan with non stick spray and then place a biscuit in each muffin slot. Most pans hold 12 but the biscuits come in packs of ten so you will have two empty slots (no big deal). Now use your put your fingers in the middle of each biscuit and start pressing outward to the wall of the pan forming a little bowl. Do this for each biscuit. Now you should have a bunch of little biscuit bowls.

Now spoon the BBQ mixture into each biscuit until the are full. Once all biscuits are full you will then cover them with cheddar cheese. I like to put a nice pile on top so that when it melts you forms a nice little cover on top.

Place the muffin pan in a preheated 400 degree oven and bake for about 12 minutes. You will know when they are done when the biscuits have risen up over the edge of the muffin slots and the edges of the cheese have started to brown.

Now remove them and let them cool.

The procedure for the Taco is pretty much the same thing with a few modifications.

What you need (for one batch).

1LB Ground beef (or ½ lb ground beef, ½ lb Mexican chorizo)

1 medium onion (diced into small cubes)

2 roma tomatoes (diced into small cubes)

2 tbsp garlic powder

4 tbsp chili powder (regular chili powder is fine)

1 tube of Pillsbury butter tasting biscuits (10 count)

1 bag of shredded colby or Mexican blend cheese.

1 muffin pan

non stick spray

Salt and pepper

First you will want to saute the diced onion in a medium size frying pan (on medium) until they start to turn clear, then add the ground beef and brown it (adding salt and pepper to taste). Once you have your beef browned you will stir in the garlic powder and chili powder. Now I use 3 different chili powders for mine, but any regular chili powder will work fine.  You may also need to add just a little water to keep it from drying out. Add the tomatoes and reduce heat to low to simmer for about 10 minutes (stirring occasionally).

While that is simmering coat the muffin pan with non stick spray and then place a biscuit in each muffin slot. Most pans hold 12 but the biscuits come in packs of ten so you will have two empty slots (no big deal). Now use your put your fingers in the middle of each biscuit and start pressing outward to the wall of the pan forming a little bowl. Do this for each biscuit. Now you should have a bunch of little biscuit bowls.

Now spoon the taco mixture into each biscuit until the are full. Once all biscuits are full you will then cover them with shredded cheese. I like to put a nice pile on top so that when it melts you forms a nice little cover on top.

Place the muffin pan in a preheated 400 degree oven and bake for about 12 minutes. You will know when they are done when the biscuits have risen up over the edge of the muffin slots and the edges of the cheese have started to brown.

Now remove them and let them cool.

See I told you it was pretty simple and the results are amazing. These are a fun to make and versatile snack that everyone will love. You can even try it with pizza topping and sauce and cover it with mozzarella cheese if you like. Comment if you come up with any out there combo that sounds good.

As always.

Thanks for reading,

JMW