(Thats not my quesadilla.)
My deepest apologies to all my hispanic friends but I must speak out.
Quesadillas in my opinion are one of the most problematic travel and party foods EVER. The idea of eating one on the go is full of holes. First of all the dang thing is not shut all the way, so of course it is going to leak as soon as you grab it. There goes your clean floor for the party. Second, when they cut it for you you now have multiple escape hatches for you food contents. More spills to clean up beside the the normal drunken ones. The center pieces are the worst! I mean who's idea was it to fold a tortilla in half and fill it with great food and then cut it up more and not seal it? All the warm goodness that has been so carefully stuffed in now end up out of the warm tortilla and on to your lap or picked apart on a plate. Not to call anyone stupid, but what would you call this?
Fear not for I have come to save the day. Okay maybe not the day but at least your clothes from unwanted trips to the dry cleaners, rentals of rug doctors, and stain removers. Now before we jump the gun you must have something awesome to stuff your quesadilla with. By awesome I mean not the same old tired southwestern blah blah blah or chicken hum drum done. For this I went with a an old stand by shared with me by my mother-in-law Pam. (I added my twist of course.) Here is what you need.
Breakfast sausage browned and drained.
One can of Rotel (you chose how hot)
One stick of cream cheese
Liquid smoke (just for flavor depth 1-tsp)
Tortillas cut in half
Once you have your cooked meat add it back to the pan with your rotel. When you rotel starts to simmer stir in the cheese and liquid smoke. Allow cheese to melt until smooth. It will thicken once cool and ready to work with. This should be your end product for the filling.
Now comes the fun part. Follow the steps as pictured below to lock in your filling. Glob a bit in the middle and fold on side over the fold over the other flap. It's almost like making a paper cone. Tuck in the flap and then just flip it folded side over and it is ready to grill.
The finished product is a crisp treat you can eat on the go and stuff with just about anything. Don't worry they will be flying off my food truck soon enough.
Sunday, February 6, 2011
So one night my wife and I were relaxing on the couch enjoying some TV time. Because it's around Super Bowl time a hot dog commercial comes on. That is the moment we realize something epic. We like hog dogs. NO! WE LOVE chili dogs, even better grilled onion hot dogs. How about with fries or some potato crispiness to go with it too!? This leads me to thinking, how awesome it would be to have this hot dog, chili cheese, potato, baked goodness as a casserole? I plot. I plan. I rush to the store the next day to create this glorious dish that kids & true kids at heart will love too. Enjoy!
Hot Dogs & Buns
Tater tots or Hash Browns
4 cups Cheddar Cheese
1. Heat oven to 400
2. Bake your tots first & reserve.
3. In a small pot heat your rotel and chile
4. Stir in 2 cups of cheese and set pot to low.
5. Slice onions and caramelize in a saute pan.
6. Add the hot dogs to the onions until just brown on the outside.
7. Line a small with all hot dog buns ( You want them to fit snug in the pan.)
Line the buns with the 1 cup of cheese
Add the onions & wieners
Layer half of the chile on top
Layer your tots over the whole dish pressing it down on the hot dogs to make almost a crust.
Pour the remaining chile over the top.
Bake for 15 minutes then top with remaining shredded cheese.
Return to oven until cheese is melted and golden brown.