Steak Quesadillas

There is something so satisfying about warm, cheesy quesadillas. What’s even better, is a mouthwatering steak quesadilla. It’s hard to resist a warm, crisp tortilla filled with melted cheese and tender, marinated steak. Not only are these delicious, but they are also great for lunch, dinner or even if you’re feeding a few extra people while watching those Saturday or Sunday football games.

The star of these delectable quesadillas is the steak. For these I used a skirt steak cut into thin strips, but you can also use flank steak. The strips of steak are marinated for a few hours or over night. I do have to point out that I used fish sauce in the marinade. You can skip it, but I really think it adds so much flavor. I know, some of you are like I was at first….fish sauce? It doesn’t sound appetizing. I don’t even like anchovies. It wasn’t until a few years ago that I learned that my favorite salad, a Caesar salad had anchovies in the dressing. They do, however, melt away adding a salty, nice flavor. The same goes for the fish sauce. I finally broke down and bought a small bottle and was really pleasantly surprised how much flavor it does add. I use it in a lot of my stir fry sauces and marinades. If you’re willing to try it, I recommend the brand Red Boat . I bought mine at Trader Joe’s but Amazon sells it also.

Now for the good part, how to make your own Steak Quesadillas.

Here’s what you need:

*1 TBS. canola or olive oil for searing the steak

*1 lb skirt or flank steak

*Sliced or shredded cheese Colby Jack cheese

*8 inch flour tortillas

For The Marinade:

*1/2 cup soy sauce

*1 TBS mirin or Shaoxing cooking wine

*1/8 tsp. sesame oil

*1 TBS olive oil

*splash of fish sauce

*juice of 1/2 of a lime

*1 TBS. green onions or scallions

*1 tsp garlic powder

*1 tsp onion powder

*1/4 tsp or more Chipotle powder

In a small bowl, mix all of the marinade ingredients together.

Taste and add any more of the ingredients to your liking; set aside.

Cut the steak into strips and place in a zip top bag.

Pour the marinade over the steak and gently squeeze all of the air out of the bag and seal.

Gently shake the bag to make sure all of the marinade coats all of the steak pieces. Refrigerate for 3 hours or over night.

Drain off all of the liquid.

Heat a large cast iron skillet to medium high heat and add in the canola oil.

Add the steak strips to the skillet in a single layer. It’s ok if some overlap.

Cook for about 1 minute and stir and cook for about 1 minute more; remove from the skillet.

Preheat oven to 400°

Place some of the steak on one half of a tortilla and top with cheese.

Fold the tortilla over the steak and cheese and press down to flatten.

Place quesadillas on a baking sheet in a single layer and heat in the oven for about 10 minutes or until the tortilla is crispy and the cheese is melted.

Serve warm with sour cream, guacamole or salsa.

Enjoy!

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French Bread Pizza with Roasted Garlic and Pancetta

We eat a lot of pizza in our house. It’s an easy meal, and well….they’re good. I don’t make a lot of the homemade kind, but if I’m in the mood for one but I don’t feel like breaking out pizza dough, I turn to the humble French bread. It’s sturdy so you can really load on the toppings if you want.

Have any of you tried roasted garlic on a pizza? It’s amazing. Hubby and I both love garlic, and I have enjoyed a white pizza or two with that as a topping, but never with a red sauce. I thought I’d give that a try along with some diced pancetta that I had bought recently. I can honestly tell you, it was so good. I think it’s become one of my favorite homemade pizzas. My friends, I so wish I could reach thru the screen and give you a taste so you can sigh in contentment along with me. There’s a lot of love here. First, there is the bread ….ahhh the bread. It’s crunchy on the outside but pillowy soft on the inside. There is a layer of zesty pizza sauce followed by the sweet, creamy roasted garlic, then lots of cheese (and we know everything is better with cheese). Then there is the crispy, lovely pancetta that is sprinkled all over the top. *sigh* My mouth is already watering just thinking about it.

So if your taste buds are calling out to you to try it too, here’s what you need:

*a large loaf of French bread. I used a wider variety rather than the skinnier baguette

*pizza sauce

*1 bulb of garlic

*olive oil

*salt and pepper to taste

*pinch of dried sage to taste

*2 tsp butter; softened

*diced pancetta

*shredded cheese; I used a mozzarella and mild cheddar blend

*shredded parmesan cheese

Preheat oven to 400°.

Cut off the top part of the garlic. Place the garlic on foil and drizzle with olive oil. Wrap loosely and cook for about 35 to 40 minutes or until the cloves are soft and turn golden. Let it cool until it’s cool enough to handle.

Squeeze the garlic out of the skins and into a small bowl. Sprinkle in the salt, pepper, sage and add the butter. With the back of a fork, begin mashing the garlic mixture until it forms a rough paste.

Set aside.

Turn the oven up to 425°

In a small skillet with a small amount of olive oil, cook the pancetta on medium high heat until it starts to turn crispy; drain if needed and set aside.

Cut the bread in half horizontally and place on a baking sheet. Spoon a desired amount of pizza sauce on to each half.

Drop some of the garlic mixture on top of the pizza sauce.

Layer on a desired amount of cheese over the garlic mixture.

Sprinkle the pancetta all over the cheese.

Bake until cheese is melted and the bread starts to turn golden and crispy.

Remove from the oven and sprinkle with the shredded parmesan cheese.

Cut into serving sizes and Enjoy!

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BBQ Sauced Bacon Hot Dogs with Cheddar Cheese

I recently made my bacon wrapped hog dogs for dinner. While I was savoring every bite of those delectable dogs, ( I did make myself stop at two….don’t judge, it has bacon. I can’t help myself.) I had a thought in between my sighs of contentment of how could this get any better? BBQ sauce. That tiny word crept in. What would a hot dog, that was already swoon worthy, that was wrapped in bacon and cooked in the air fryer taste like coated in BBQ sauce and topped with cheddar cheese? It is heaven…heaven in between a nice, soft hot dog bun.

Close your eyes and imagine….or you can just look at the mouthwatering picture above….a juicy, plump hot dog that has been wrapped in smoky bacon. The hot dog is nestled in a soft hot dog bun and coated with your favorite tangy BBQ sauce, then topped with cheddar cheese ( I used white cheddar cheese). It’s all placed in the air fryer or the oven so the cheese gets all melty to add a finishing touch to one delicious hot dog.

Here’s What You Need To Make Your Own:

*1 pkg of hot dogs

*1 slice of bacon per hot dog

*BBQ sauce; homemade or your favorite premade; I used the kind that was already premade

*shredded cheddar cheese; I used white cheddar but the other kind is good as well.

*hot dog buns

If you are using an air fryer, which I recommend for cooking these, here are the directions for cooking Air Fryer Bacon Wrapped Hot Dogs.

If you prefer to cook them in an oven or toaster oven:

Line a baking sheet with foil and preheat the oven to 400°

Wrap each hot dog with one slice of bacon.

Place the hot dogs on the baking sheet with the ends of the bacon slices underneath the hot dog. If you are afraid that the bacon will unwrap, secure with toothpicks.

Bake for 15 to 20 minutes until the hot dogs are cooked through and the bacon is done to your liking.

Place the bacon wrapped hot dog inside one of the hot dog buns,

Spoon some of the BBQ sauce over the hot dog.

Top with the cheese.

Spray a baking sheet with no stick spray and place the hot dogs on the baking sheet.

Place in the oven or toaster oven at 400° for 5 to 10 minutes or until the cheese is melted and the hot dog buns start to toast.

If using an air fryer, preheat at 380° for 2 minutes. Place the hot dogs in the basket and cook for 2 to 3 minutes or until the cheese is melted and the hot dog buns begin to toast.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve right away while warm and Enjoy!

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Chicken Black Bean and Cilantro Rice Burritos

These burritos are stuffed with delicious seasoned chicken, black beans, cheese and homemade cilantro rice all rolled in a soft tortilla. These are great for eating on the go, or pair it with some tasty sides to make a full meal. These are also good served with guacamole, sour cream or even some homemade salsa. These can also be frozen for if you want to make them a head of time and eat on another day.

I used rotisserie chicken seasoned with some tasty spices then tossed together with some black beans. The homemade cilantro rice is easy to prepare and even makes a great side.

You can get a little creative with these and make them your own by adding corn, tomatoes or anything else that your taste buds might be craving.

Here’s what you need:

*1 can of black beans drained and rinsed

*shredded cheese; I used a Monterey Jack and Colby blend

*8 to 10 large flour tortillas

*1 TBS olive oil

For The Rice:

*1 cups of long grain rice (once cooked it will yield 2 cups) I have used instant rice when I want the rice cooked a little faster

*Chicken stock

*2 tsp. lime juice

*1 TBS dried cilantro or 2 TBS fresh cilantro

For The Chicken:

*1 rotisserie chicken removed from the bones and the skin taken off

*2 garlic cloves minced

*1/4 tsp. chili flakes or more to taste

*1/4 tsp. salt or more to taste

*1 tsp. onion powder

*1/2 tsp cumin

*1/ 2 tsp. coriander

*1/2 tsp dried oregano or more to taste

*juice of 1/2 of a lime

Cook the rice according to the package, but omit the water and replace with the chicken stock instead.

When the rice is cooked gently stir in the lime juice and the cilantro; set aside.

Heat a large skillet to medium high heat and add the olive oil. Add in the chicken and the rest of the ingredients for the chicken. Stir and cook for about 5 to 10 minutes.

Stir in the beans and cilantro rice and cook another 5 minutes.

Preheat oven to 400°.

Warm the tortillas in the microwave. This will help make them more pliable.

They them flat on a good work surface. Place some of the chicken rice mixture on the tortilla and sprinkle on a desire amount of cheese.

Fold in the sides

Then roll up tightly.

I must say this was quite challenging trying my best to show you this with one hand and taking pictures with the other. Because I was alone…why…because I made these on a Sunday and hubby was no where to be found because….Football. That’s all I’m sayin.

Repeat with the remaining burritos.

Spray a baking sheet with non stick spray and place the burritos seam side down.

Bake for about 10 minutes or until tortillas become a little crispy and heated through.

Serve with a side, guacamole, sour cream or your favorite burrito sauce.

*How To Freeze*

Wrap each burrito in waxed paper and foil tightly then place in a zip top bag. Make sure to label and date.

These can be frozen up to 3 months.

*To Reheat From Frozen*

On wrap and remove the waxed paper. Wrap the burrito back in foil and bake in a 350° oven for 40 minutes or until heated through.

Enjoy!

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