Tag: Appetizer Recipes

Quick Eats: Baking Sheet Quesadillas

by Ashley DeLargeLeave a Comment on Quick Eats: Baking Sheet Quesadillas

Good Morning, Happy Monday- and Happy Labor Day, everyone! This post was drafted right before I left for a long weekend away in the middle of the mountains in Vermont with my best friend. I’m heading home later on today- and I’ll be sure to have plenty of photos from my trip to share this week once I’m back in my home office (where I have a more stable WiFi connection than out here in the woods!)

This coming Thursday is the kickoff to the New England Patriots’ regular season- and to celebrate- we’re having a tailgating party at work (I swear, we do actually work now and then) where everyone has been encouraged to bring their favorite game day food. Although my go-to recipe to satisfy a fairly large group of people has always typically been a big plate of nachos- this time around I wanted to try something a little different- and I came across this 20-minute recipe for mess-free quesadillas that looked delicious.

I did a trial run a few days ago to see if it was something I could pull off in the early morning hours before my commute so they would stay fresh and warm by the time our party started- and I’m pretty excited to share these with everyone at the office- because they turned out awesome!

WHAT YOU’LL NEED:

  • 4 tablespoons unsalted butter, at room temperature, divided
  • 12 tortillas or wraps
  • ½ cup salsa
  • 12 ounces shredded cheddar or Jack cheese
  • Shredded and cooked chicken or beef (depending on your preference! You can also go meat-free and stick to just the cheeses and salsa.)
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons sliced green onions
  • Sour cream, as needed for serving
  • Salsa, as needed for serving

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter.
  2. Arrange half of the tortillas in the prepared pan, overlapping them as needed to fully cover the base.
  3. Spread the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa and add your cooked and shredded chicken or beef.
  4. Arrange the remaining tortillas on top of the cheese, salsa & meat- overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas.
  5. Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Garnish with the cilantro and green onions.
  6. Serve immediately, warm, with sour cream and salsa on the side.

I’m not even going to lie- I ate enough of these to the point where I felt like I couldn’t move- that’s how good they tasted. Fantastic flavor aside, I couldn’t get over how quick, easy, and painless these were to make- and I think I’ve found my new favorite party recipe for this coming football season!

Enjoy your Monday, y’all! (And Go Pats!)

xx

– Ashley –

Backyard BBQ Recipes: Mexican Street Corn Dip

by Ashley DeLargeLeave a Comment on Backyard BBQ Recipes: Mexican Street Corn Dip

When I was a kid, I was pretty easy to please at backyard BBQs and cookouts. Hot dogs? Cheeseburgers? Potato salad? Okay, sure- fine. I just wanted to jump in the pool with my little pink floaties strapped around my arms so I would eat pretty much anything that was put in front of me just to hurry up and get it over with so I could move onto the swimming part of the day (after waiting 30 minutes post-meal, of course!)

But now that I’m an adult who loves to cook and experiment with flavors, textures, and colors on my plate- those old standbys just don’t do it for me anymore. I need some variety- even if I have to prepare it and bring it to the party myself!

I found this great nacho/dip alternative online a few days ago while searching for recipes for different and/or unique dishes to bring to an upcoming Summertime get together my friends are having this coming weekend. The use of cotija cheese, corn kernels and lime really caught my attention and I had a trial run with the recipe this past Saturday afternoon to make sure it tasted as good as it sounded (Spoiler Alert: It absolutely does!)

WHAT YOU’LL NEED:

  • 2 tablespoons unsalted butter
  • 1 white onion, minced
  • 3 garlic cloves, minced
  • 3 cups corn kernels (fresh or thawed)
  • 2 tablespoons all-purpose flour
  • ½ cup whole milk
  • ¼ cup heavy cream
  • 1½ cups shredded Monterey Jack cheese
  • Tortilla chips
  • ½ cup chopped fresh cilantro
  • ½ cup crumbled cotija cheese
  • ⅓ cup sour cream
  • ½ teaspoon cayenne pepper (or more as needed)
  • 2 limes, cut into wedges

READY? HERE’S WHAT YOU DO:

  1. In a medium pot, melt the butter over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
  2. Add the corn and sauté for 2 to 3 minutes. Add the flour and cook, stirring constantly, for 1 minute.
  3. Add the milk and cream and bring to a simmer. Simmer for 3 to 4 minutes. Stir in the Monterey Jack cheese until it’s fully melted.
  4. Arrange the tortilla chips in an even layer on a platter, and pour the corn mixture evenly over it.
  5. Sprinkle the cilantro and cotija cheese evenly over the dip, and drizzle the sour cream across it. Sprinkle with cayenne pepper, then serve immediately with lime wedges.
  6. Sit back and bask in the glory of being the V.I.P. of the backyard BBQ!

The different cheeses, the cilantro, the corn and lime juice all blended really beautifully within this recipe- and the taste is a perfect mix of saltiness with just the right amount of sour for an extra tang on your tongue while you’re eating it. I shared this with family after preparing it and they enjoyed it just as much as I did- which is always a good sign!

The prep time for this dip is about 30-40 minutes- depending on how much of it you’re making- and it’s sure to be a hit at your next backyard BBQ, cookout, or beach party! I know I’m looking forward to making it (and eating it) again in the coming days!

xx

– Ashley –