Cheese Quesadilla - Authentic Mexican Food You Can Make at Home

Choose only very fresh tortillas. If they are not soft and pliable, they are not fresh. You do not want dried out, old tortillas. Pick up the package and toss lightly in your hand, bend them back and forth. If they bend easily, they are fresher than those that crack and break.

Better yet, get a tortilla press and make your own. Just be sure to use fresh flour.

Ingredients Needed:

* Soft and fresh 8" flour tortillas (Mission or Chi-Chi's are usually good or make your own)
* Pace picante sauce or salsa of choice (we prefer medium and hot salsa)
* Hot jalapeno pepper slices (optional)
* white American cheese (available in your gourmet cheese section or deli)
* pepper jack cheese (Monterey jack with jalapeno peppers)
* Sargento or Kraft shredded Mexican cheese blend (comes shredded in a plastic bag)
* Olive oil spray
* 1-2 Tablespoons butter
* Optional: frosted beer mugs, ice cold Corona, and fresh lime wedges

Instructions:

1. Shred the white American and pepper jack cheeses. The finer the shred, the better the melt. Zyliss rotary shredders like those used at Olive Garden are great to have as a kitchen accessory; they shred chocolate, too. If you don't have one, a standard cheese shredder will work fine.
2. Allocate a plate for each individual diner.
3. Put a fresh and pliable tortilla on each plate.
4. Add shredded cheese, including all three varieties. Don't be stingy with the cheese, but don't get carried away, either.
5. Do not put all the cheese in the center. Distribute it evenly on the tortilla to within about 1/8-1/4 inch from the edge.
6. Distribute jalapeno slices on the quesadilla.
7. Add a tortilla on top, forming a "sandwich."
8. Spray non-stick skillet with olive oil spray.
9. Place butter in skillet and heat to medium/medium high.
10. Add quesadilla.
11. Don't start flipping it too soon. Give it time to cook. Some cooks are bad about that, getting impatient and flipping repeatedly.
12. Using a plastic spatula, lightly "mash down" on the top layer.
13. When cheese starts melting, give it a minute or so, then lift the edge to see if bottom is browning.
14. You don't want to burn the bottom, but you want it to have a nice golden underside. You can use more butter if needed, but don't over do it.
15. When bottom is golden brown, carefully lift the quesadilla, add some more butter to skillet, and flip over to cook the other side.
16. Watch it closely so butter does not burn.
17. When bottom side is brown, remove to dinner plate. Cover with foil or place in oven on very low heat if you have several more to prepare.
18. Slice into pie shaped wedges before serving.
19. Serve tableside with guacamole, sour cream, and Pace picante sauce or other salsa.
20. You can also serve tortilla chips (Tostitos are good) along with salsa or white cheese queso dip.
21. For a real authentic Mexican experience (adults only), serve ice cold Corona beer in a frosted beer mug along with a wedge of lime to squeeze in the beer.

That's all there is to it. I hope you enjoy your authentic Mexican food cheese quesadilla, right at home.

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7 Easy Slow Cooker Soup and Chili Recipes

For an easy to prepare meal using your slow cooker, try these delicious soup and chili recipes. They are quick to put together and can cook while you are away from home.

Slow Cooker Chicken Stew

Ingredients:

4 to 5 cups cooked chicken, chopped
1 large can whole tomatoes, undrained
2 to 3 large potatoes, cut into 1" pieces
1 medium yellow squash or zucchini, thickly sliced
1 large onion, chopped
1 can creamed corn
1/2 cup ketchup
1/2 cup barbeque sauce
1 teaspoon ground black pepper

Preperation:

Combine chicken, tomatoes, potatoes, squash, onion and pepper in cooker. Cover and cook on LOW setting for 5 to 7 hours, until potatoes are tender.

Add ketchup, barbeque sauce and corn, mixing well until combined. Cover and cook on HIGH setting for another 30 minutes.

Slow Cooker Three-Bean Chili

Ingredients:

1 pound ground beef or ground turkey
1 small onion, chopped
1 large can dices tomatoes, undrained
1 can kidney beans
1 can black beans
1 can pinto beans
1 8 ounce can tomato sauce
1 can chopped green chilies
1 1/2 tablespoons chili powder

Preperation:

Cook ground beef and onion in a skillet until ground beef is browned and onion is tender. Drain well. Place beef mixture in cooker.

Add remaining ingredients and mix well. Cover and cook on HIGH setting 6 to 8 hours.

Slow Cooker Navy Bean with Ham Soup

Ingredients:

6 cups water
5 cups dried navy beans, soaked overnight and drained
1 pound ham, cubed
1 can corn
1 large onion, diced
1 teaspoon pepper
1/2 teaspoon salt

Preperation:

Combine all ingredients and mix well. Cover and cook on LOW setting 7 to 10 hours, or until beans are tender.

Slow Cooker Chicken Chowder

Ingredients:

2 tablespoons butter or margarine
1 1/2 pounds chicken, cut into 1/2" pieces
1 large onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cups fresh or frozen corn
2 cans cream of potato soup
1 1/2 cups chicken broth
1/2 teaspoon pepper
1/2 cup cream

Preperation:

Melt butter or margarine in skillet. Add chicken and cook until browned.

Add chicken, onion, celery, carrots, cream of potato soup, chicken broth and pepper to slow cooker. Mix well. Cover and cook on LOW setting 3 to 4 hours, or until chicken in cooked through and vegetables are tender.

Turn off heat. Stir in cream and allow to heat through, 5 to 10 minutes.

Slow Cooker Easy Turkey Soup

Ingredients:

2 pounds ground turkey, cooked and drained
1 large can whole tomatoes, undrained
2 cans beef broth
1 16 ounce bag frozen mixed vegetables
1/2 cup dry barley
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper

Preperation:

Combine all ingredients in slow cooker and mix well. Add water to just cover ingredients. Cover and cook on HIGH setting 3 to 4 hours or on LOW setting 6 to 8 hours until vegetables are tender.

Best Bean Soup Recipe

Ingredients:

6 ounces bacon, diced
8 to 10 cups chicken broth
3 cans Great Northern beans or Navy beans, drained
1 can diced tomatoes, undrained
1 large onion, chopped
1 package frozen carrots
2 teaspoons dried minced garlic
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper

Preperation:

Cook bacon in skillet until just cooked. Drain and place in slow cooker.

Add remaining ingredients to slow cooker, mixing well.

Cover and cook on LOW setting 6 to 8 hours, or until beans are tender.

Slow Cooker Chunky Chili

Ingredients:

1 pound ground beef
1 large onion, chopped
2 to 3 tablespoons chili powder
2 cans diced tomatoes, undrained
2 cans chili beans or kidney beans
1/2 cup salsa
1/2 teaspoon salt
1/2 teaspoon pepper

Preperatiion:

In a skillet cook ground been and onion until beef is browned and onion is tender. Drain well. Add to slow cooker.

Add all remaining ingredients, and mixing well. Cover and cook on LOW setting 5 to 6 hours.

Sprinkle with shredded cheese when serving, if desired.

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