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Minnesota Cooking: Quesadilla - The Grilled Sandwich of the Southern Set

Updated on February 16, 2017

Mexican Vs. Minnesota Tacos

Now mind you, this may or may not have ever been cooked in a Mexican style arrangement, but this is what we ate today at my home in southern Minnesota. Call it what you will. The technical name for this dish is quesadilla. Pronounced kay saw dee awe.

You cannot ask me why the two ll's are pronounced like the letter 'y'. It looks like dilla, but it's not.

The Science

I have evolved in my preparation in the past 32 years of creating these grilled wonders. I used to put them together and then try to flop them in to a frying pan, and then, I'd attempt to flip them over, spilling most of the insides to the outsides.

Yes. It was a mess. They always tasted pretty good, but very difficult to cook.

Today It Was Easier

What did I do differently?

Well. Cooking smarter, not harder, I decided to let gravity work for me.

Oh, and before I forget, this requires two pans.

One to cook your meat, and one more to cook your quesadilla.

The Beginning

Cut some items to put inside your wraps. Minced onion, bell pepper, green olives, tomato, shredded cheese and some seasoned hamburger. I used a package of Enchilada seasoning today, but previous to today, I have used mild Taco Seasoning.

It's easy enough. Brown your hamburger. Add the package of seasoning and 3/4 cup of water. Bring to a boil and simmer for 5 minutes. Enough for the cornstarch in the mix to make the water into gravy.

The other day, I added refried beans to the hamburger, and today I added a cup of shredded carrots.

The pan is heated to medium heat, butter is melted in the pan. The flour wrap is buttered on the outside and placed in the pan. Then, sprinkle the fried meat on the tortilla evenly. Then, place your minced onions, minced pepper, minced olives, minced tomatoes on top of the meat, then, sprinkle with shredded cheese. I prefer to use Sharp Cheddar shreds, but some people like to the use the Mexican Shreds because they have hot peppers in the cheese.

As soon as you have the cheese sprinkled across, then, you can butter the second tortilla wrap and place on the top. At this point,, you'll need to check the bottom wrap for browning.


Here's Where I Improved My Luck

As the bottom tortilla was getting darker, I took a chinette paper plate and slid it under the wrap. I had a second plate that I placed on the top of the top wrap.

Hold firmly and flip over. Then, put the top plate down and slide your creation back into the pan.

From here on, the only job you have left is to lift the edge of the bottom wrap up and get ready to scoop it out with the plate again.

Check for browning and then, remove from the pan and place on a plate.

Cut Across in Wedges

A pizza cutter works wonders for cutting the quesadilla into wedges. The pizza cutter wheel cuts through to the glass plate and then, cut, is now ready to eat.

minced onion, pepper, olives
minced onion, pepper, olives
ground beef, browned and taco seasoning added, and some grated carrot
ground beef, browned and taco seasoning added, and some grated carrot

Pan Two

melt butter
melt butter
spread wrap with butter
spread wrap with butter
place in pan and add toppings - meat, onions, olives, cheese, tomatoes
place in pan and add toppings - meat, onions, olives, cheese, tomatoes
enchilada or taco seasoning in hamburger
enchilada or taco seasoning in hamburger
flour tortilla wraps
flour tortilla wraps
green olives
green olives
shredded cheese
shredded cheese
close up
close up
Check for doneness and browning
Check for doneness and browning
See the browning?
See the browning?
Add second buttered wrap to top
Add second buttered wrap to top
slide paper plate underneath, lift out of pan, cover with 2nd plate, flip over and return to pan
slide paper plate underneath, lift out of pan, cover with 2nd plate, flip over and return to pan
slide into pan
slide into pan
continue browning second side
continue browning second side
cooking second side
cooking second side
check for browning
check for browning
remove from pan and cut with pizza cutter
remove from pan and cut with pizza cutter
cut into wedges
cut into wedges

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 1 quesadilla per person
Cast your vote for quesadilla

Instructions

  1. One Pan. Cook hamburger with seasonings and carrot.
  2. Second Pan. Butter tortilla. Place in pan. Cover with meat, onions, olives, tomatoes and shredded cheese. Add second, buttered tortilla wrap. Check for browning. Flip over. Brown second side.
  3. Remove from pan. Cut into wedges. Eat with taco sauce or buffalo wing sauce.

Ingredients

  • 2 tortilla wrap
  • 3/4 cup browned ground beef
  • 1/4 cup carrot, shredded
  • 3 tbsp onion, chopped
  • 6 green olives, chopped
  • 3 tbsp butter
  • 1/4 cup tomato, chopped
  • 1/4 cup cheese, shredded

Comments

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    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      19 months ago from Minnesota

      You're welcome, MsDora.

    • MsDora profile image

      Dora Weithers 

      19 months ago from The Caribbean

      My grandchildren like quesadillas. Thanks for sharing your recipe and step by step instructions.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      19 months ago from Minnesota

      Thanks, SusanDeppner.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      19 months ago from Minnesota

      Thanks, Larry Rankin.

    • Larry Rankin profile image

      Larry Rankin 

      19 months ago from Oklahoma

      Looks delicious, just like it always does.

    • SusanDeppner profile image

      Susan Deppner 

      19 months ago from Arkansas USA

      Clever to use the two paper plates to flip over the quesadilla. Now I'm definitely hungry for Mexican food!

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      19 months ago from Minnesota

      Yes, simplehappylife, it is very good.

    • simplehappylife profile image

      SA 

      19 months ago

      This looks so delicious :)

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