Diane WatkinsI first posted this in 2007, when I had a house full of young men. Things have changed and it is quiet around here now. We still love these Quesadillas. Buy some flour tortillas and cheese and clean out your refrigerator for leftovers to use as fillings — meat, vegetables, whatever you have. I cook these on my electric grill.
My Original Post:
I’m not really a football fan, so to me the Superbowl not a note-worthy event. I never planned a party, never intended to have a party. However, it seems that if you have give birth to four boys, then you are automatically drafted to host the party on short notice 18-25 years later.
Our house is always full of teenage boys, so I should have planned ahead I guess. Anyway, I am now hosting a Super Bowl Party.
I am choosing to serve Quesadillas, mainly because they are so cheap, easy, and versatile. If you have tortillas and cheese, you can make Quesadillas with whatever is in your fridge and pantry. I’ll also serve some Nacho’s. Maybe even throw in some Hot Wings if they are nice to me. (They always are.) I probably should buy some munchies and sodas as well.
Here is a recipe and some further ideas for Quesadillas. You can toast these in a skillet, in the oven, or I usually just throw them on the George Foreman, two at a time. No need for a quesadilla maker. (The grill does put ridges on them, but who cares?) Don’t stuff these too heavily, a little filling makes a nice easily manageable finger food. Just make (and eat) more of them.
Grilled Quesadillas
4 flour tortillas
1 cup Monterey jack cheese, shredded
1 cup stemmed, coarsely chopped watercress or arugula
1 tablespoon thinly sliced red onion
1 tablespoon tomato, finely chopped
1 tablespoon garlic (optional)
1 serrano or jalapeño pepper, finely chopped
Salt and pepper to taste
Lightly oil the grill rack and place it about 4 inches above the coals.
Over medium heat, grill the tortillas for about 1 minute. Turn over and sprinkle with the remaining ingredients. Cover loosely with heavy-duty foil (or the grill hood) and cook until cheese melts (about 1 minute), checking to ensure that tortillas do not burn.
To serve, remove from grill and cut into wedges. Serve with salsa, guacamole or sour cream.
Other Filling Ideas
Use a mixture of Morzarella and Feta Cheese, greek olives, and diced onions. Flavor with fresh or dried oregano, basil, and rosemary.
Use Monterey Jack cheese and cheddar cheese mix with diced roasted chicken. Add fresh or grilled onions and bell peppers.
Stuff with grilled or lightly stir-fried vegetables such as zucchini, onion, mushrooms, peppers… any that you like. Add a slice of provolone cheese or freshly grated parmesan.
Enjoy! Dee