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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Authentic Mexican Rice Recipes - Simple Mexican Rice

An easy to make Mexican rice with tomatoes, the traditional flavor and spices.

3 tablespoons vegetable oil

1 cup of cooked rice long

1 teaspoon garlic salt

1 / 2 teaspoon ground cumin

1 / 4 cup chopped onion

1 / 2 cup tomato sauce

2 cups chicken broth

Directions

In a large saucepan, heat the oil over medium heat. Add rice and cook, stirring constantly, until puffed rice and gold.

While rice is cooking, sprinklewith salt and cumin.

Mix the onions and cook until soft. Stir in tomato sauce and bring the chicken stock, kitchen. Reduce the heat to a minimum. Cover and cook for 20 to 25 minutes. Before serving, fluff with a fork.

=> Mexican Rice Recipe: Mexican Fire Rice

This rice can be made spicy hot or mild.

2-2/3 cups water

1-1/3 cups long grain white rice also

1 tennis pounds pork breakfast sausage

1 (16 ounce) jar spicy

1 (8 oz)Container sour cream

8 ounces Cheddar cheese, shredded

Directions

In a medium saucepan, bring water to a boil. Mix the rice. Reduce heat and cover. Boil 20 minutes.

Preheat oven to 350 degrees.

In a skillet, frying pan, cook the sausage over medium heat evenly browned.

In a medium casserole dish, combine the cooked rice, cooked salami, hot sauce and sour cream. Sprinkle Cheddar cheese on top.

Bake 20 minutes until the cheeseBlowjob throws.

=> Mexican Rice Recipe: Mexican rice with sour cream

Here is a creamy version of a traditional favorite.

1 cup uncooked long grain white rice

1 (14 ounce) can chicken broth

1-1/2 cups reduced-fat sour cream

1 (4 ounces) diced green chilies are

1 cup Monterey Jack cheese, divided

1 (8.75 ounce) can drained whole kernel corn,

1 / 4 cup chopped fresh cilantro

Salt and pepperTaste

Directions

Preheat oven to 350 degrees. 1-1/2 fat easily a casserole type liter.

In a large pot, bring the rice and chicken broth to a boil. Reduce the heat to a minimum. Cover and simmer for 20 minutes.

In the pot with the cooked rice, mix the sour cream, green chiles, 1 / 2 cup Monterey Jack cheese, corn and coriander. Season with salt and pepper. Transfer to the oven prepared pan. Sprinkle over remaining cheese.

Bake covered for 30 minutes, untilthe cheese is bubbly and light brown.

=> Mexican Rice Recipe: Mexican Vegetable Rice

This version of Mexican rice has a nice mix of vegetables.

2 tablespoons canola oil

1 cup chopped onion

2 teaspoons minced garlic

1-1/2 cups rice

1-1/2 teaspoons salt

3 / 4 teaspoon cayenne pepper

3 cups vegetable broth

1 (10 oz) pkg. mixed frozen peas and carrots, thawed

1-1/2 cups tomatoes, cored and diced

2Tablespoons chopped fresh parsley

2 onions, chopped

Directions

In a large skillet, sauté onion, garlic and rice with canola oil until the onion is soft and the rice is opaque. Add salt, cayenne pepper and vegetable broth in the pan. Bring the liquid to boil. Cover the pan and take the heat to a minimum. Boil 20 minutes or until all liquid is absorbed.

Add the vegetables and tomatoes. Cover and let the rice sit for 5Minutes. Turn off the fire. Sprinkle the rice with green onions and parsley.

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Hamburger Casserole Recipes - Mexican Hamburger Casserole

The south of the border flavors gives this pan a real boost.

1 pounds ground beef

1 onion, chopped

1 stalk celery, chopped

8 ounces egg noodles

1 (15 ounce) can chili

1 tomato (14.5 ounces) peeled and diced

1 (15 ounce) can drained whole kernel corn,

1 / 4 cup sauce

1 (1 ounce) pkg. Taco seasoning mix

Directions

Preheat oven to 250 degrees.

In a large skillet saute ground beef, onions andCelery over medium heat for 10 minutes, or until the meat is quite brown. Drain the fat from the pan and set aside to take.

In another pot, cook pasta according to package directions, directions. Drain the pasta water and stir the mixture of meat, chilli, tomato, corn, taco sauce and taco seasoning mix, mix well.

The mixture into a 10x15-inch oven pan.

Bake for 20 minutes or until fully heated.

=> Hamburger Casserole Recipes: Potato-HamburgerCasserole

A delicious blend of meat, potatoes and two kinds of cheese.

1 tablespoon olive oil

1 yellow onion, thinly sliced

1 pounds ground beef

1 / 4 cup butter

1 / 4 cup of flour all

3 cups milk

1 pint cream

Salt and pepper to taste

5 potatoes, sliced

2 cups shredded Cheddar cheese

2 cups Monterey Jack cheese shreds

1 cup milk

Directions

Oven 350Degree.

In a large heavy skillet, fry the onion in oil over medium heat until the onions are soft, set aside. In the same pan, cook until the mince is brown; burden on paper towels and set aside.

In a pan melt the butter. Add flour, whisk and stir for 5 minutes. Gradually whisk in 3 cups of milk, then cream. Season with salt and pepper and remove from heat.

Spread a small amount of sauce mixture on bottom of a9x13-inch baking pan. Alternate layers of potatoes, onions, ground beef, cheese and sauce, with 2 to 3 layers of each. Last layer should be cheese.

Are soft bake for 45 to 55 minutes or until potatoes.

=> Hamburger Casserole Recipes: Broccoli Hamburger Casserole

Broccoli and burgers go well together, especially when you add Monterey Jack cheese.

2 (16 oz) pkgs. frozen broccoli

2 pounds ground meat

1 (8 oz) pkg. fresh mushrooms

1 largeChopped onion

Salt and pepper to taste

2 (10.75 ounce) cans cream of celery

1 (16 oz) container sour cream

1 (16 oz) pkg. shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees.

In a skillet, cook the ground beef, mushrooms and onion over medium heat until the meat is golden brown drain,. Add salt and pepper, cream of celery and sour cream. Cook until well heated. Transfer pan to a mediumCourt.

Layer meat mixture in bottom of pan. Place the broccoli on top. Sprinkle evenly with cheese.

Bake 1 hour, or until the pan is bubbly and lightly browned.

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