Midwest Quesadillas

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This recipe was also inspired by a restaurant from back in my hometown.  It was the first place I experienced the goodness of quesadillas.  I have to call these Midwest Quesadillas because just plain ole quesadillas might cause folks to expect a recipe containing toasted tortillas with tomatoes, peppers and perhaps some chicken, beef, carnitas, or even barbacoa in them.  Although, all of those options are tasty and I even think Ron may have one he will share on the blog someday, this one has none of the common ingredients in it expect maybe cheese and onions.

Even the cheese is not a common sight in quesadillas, this one uses jack cheese.  I remember when I first started making these I had to shred my jack cheese by hand.  These are so much easier to make now that shredded jack is readily available at most markets.

mid-west-quesadillas-body2Bacon, onions, mushroom and jack cheese are sandwiched between two buttered tortillas then grilled (really griddled) until crispy.  Served with sour cream, Pico di gallo, and guacamole is all we need for a meal in this house.  They are also a favorite of guests during football season.  The best way to keep these hot is to preheat my pizza stone in a 450° oven while I cook the quesadillas.  I cut them into quarters and put them on the stone and serve them right from the stone.mid-west-quesadillas-body3

(This is what your onions should look like after cooking, not too crunchy, but not to cooked either.)

Do not place the hot stone on the rubbery side of neoprene pot holders – they will melt and make a mess out of the bottom of your stone and if you don’t realize you did it and you put the stone back in to reheat it later the whole house will smell like an oil refinery exploded in your kitchen.  There won’t be smoke, just an odd smell that lingers.  You will be heart broken and spend hours cleaning smelly rubbery stuff off of the pizza stone that took years to get perfectly seasoned.  Don’t be Beth, be smart and remember that your baking stone is screaming hot and could possibly melt pavement.mid-west-quesadillas-body1

 


 

Midwest Quesadillas
24 ounces thick sliced Bacon
1 Large White or Yellow Onions, large dice
12 ounces White Button Mushrooms, sliced thin
4 cups Shredded Monterey Jack Cheese
16 - 20 Flour Tortillas, soft taco or fajita size
4 tablespoons Butter, softened

Cut bacon into 1 inch pieces and fry in a skillet over medium high heat until cook to your liking.

Remove bacon from skillet and place on layered paper towels to drain, leave about 3 or 4 tablespoons of bacon fat in skillet.

In skillet with bacon fat over medium heat, add onions and cook until onions just begin to turn translucent. Remove from heat and place on paper towels or in a colander to drain. Leave bacon fat in the skillet.

In the same skillet, add mushrooms and turn heat to medium. Cook, stirring often, until mushrooms are wilted. Remove from pan and drain on paper towels or in a colander.

Allow the cooked ingredients to cool.

Placed cooled ingredients in a large bowl. Add shredded cheese and toss with hands to combine. Set aside.

Butter one side of each tortilla.

Preheat electric griddle to 375, or preheat a skillet over medium to medium-high heat on a stovetop.

Take one tortilla and place butter down on a preheated griddle or clean skillet. Place a heaping 1/4 cup (or more if you like) filling on tortilla and cover with another tortilla, butter side up, like a grilled cheese.

Cook until the bottom tortilla has browned to your liking.

Flip over and cook other side until cheese is melted and the tortilla is browned.

Remove to a cutting board and cut into four pieces.

Serve warm with sour cream, pico di gallo, guacamole, and/or queso dip.

http://peartreekitchen.com/midwest-quesadillas/

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