Categorized | Recipes

Friday’s Recipes: Cheeseburger Quesadillas & Cumin Chicken Soup 9.28.2012

Posted on 28 September 2012 by KWBG

Cheeseburger Quesadillas by TCK
1 lb Ground Beef
Worcestershire Sauce
4 Large Tortillas
1 1/2 – 2 cups Whatever cheese you like on your burgers. I used Cheddar Cheese (Block cheese is best, then shred it yourself. It makes a WORLD of difference in the melting).
Other burger fixins: Relish, onion, etc.

Brown the ground beef (I added pepper and Lawry’s because that’s what I like on a regular burger) and drain the fat. Add ketchup, mustard and Worcestershire sauce. The amounts depend on how much you like ketchup and mustard, but I liked a 3:2:1 ration. 3 tablespoons ketchup, 2 tablespoons mustard and 1 tablespoon Worcestershire sauce. Stir and put it on one half of each tortilla. Add your cheese on top of the meat, plus whatever toppings you like heated, like onions. Fold over and put it in the same panin which you browned the meat, over medium heat. Fight ALL your temptations to crank it to high and flip it a hundred times because the low and slow method is what gives you that crispy finish you get at a restaurant. Fry about 5-6 minutes on each side, then plate it up! Add your other toppings right on top of the tortilla (relish, tomato, raw onions, etc.) and eat up. Yum yum!

Cumin Chicken Soup by BDM
Heat 1 T canola oil
Add in: 1 cup chopped onion
3 cups cubed zucchini
2 T choppped jalapeno peppers
Cooke, stirring occasionally, until vegetables begin to brown.
Stir In: 1 1/2 t cumin
1 t chili powder
Add: 1 can corn
2 cu shredded, cooked chicken breast
2 c chopped tomatoes
4 c chicken broth
1/2 t salt
1/4 t pepper
Cover and bring to a boil, reduce heat and simmer until vegetables are tender, about 10 minutes. Stir in 2 T lime juce. Makes 8 cups.

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