Quesa-Pizzas
The more kids I add to the brood, the lazier more efficient I get in the kitchen. Anymore, I can't even bear to stand at the skillet ("phone booth") flipping a bunch of sloppy quesadillas. So, I made up my own little recipe I like to call "quesa-pizzas." These open-faced quesadillas are cooked in the oven, which gets me out of the kitchen and everyone's meal done at the same time.
When I serve this dish up, it looks happily like thin-crust pizza. So if my kids start giving me any balk, I tell them it's taco-flavored pizza AND JUST EAT IT ALREADY.
Continuing on the "kid-friendly" theme, I urge you to use mild salsa, unless your kids happen to like a little "kick." In the interest of selfishness, I use medium salsa and then get to listen to all three of my kids holler "itztoospicy! itztoospicy!" throughout the entire meal.
So, you know. My selfishness gains me about two seconds of happiness and 20 minutes of misery.
WELCOME TO PARENTING.
So. Learn from me. Use mild salsa in the mix, and just top your piece off with some hot salsa at the table.
Quesa-Pizzas
1 small onion, diced
2 1/2 cups cooked chicken, shredded
1 can black beans, rinsed and drained
2/3 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 whole flour tortillas
cooking spray
1 cup shredded cheese
Sour cream
Salsa
In a skillet, saute the onion for a few minutes; then add the next six ingredients. Cook, uncovered, over medium heat until heated through, stirring occasionally. With a pizza cutter, slice each tortilla into four quarters. Spray two cookie sheets with canola oil, lay out the 16 tortilla pieces, and then spray the tops of them with more canola oil. Top each quarter with a spoonful of chicken mixture. Sprinkle a little cheese on top of each piece. Bake at 475 degrees for 10 minutes or until crisp and golden brown. Serve with sour cream and additional salsa if desired. 6 servings.
More recipes over at Ann's Food on Fridays, Saturday Stirrings, and the Grocery Cart Challenge Recipe Swap.
When I serve this dish up, it looks happily like thin-crust pizza. So if my kids start giving me any balk, I tell them it's taco-flavored pizza AND JUST EAT IT ALREADY.
Continuing on the "kid-friendly" theme, I urge you to use mild salsa, unless your kids happen to like a little "kick." In the interest of selfishness, I use medium salsa and then get to listen to all three of my kids holler "itztoospicy! itztoospicy!" throughout the entire meal.
So, you know. My selfishness gains me about two seconds of happiness and 20 minutes of misery.
WELCOME TO PARENTING.
So. Learn from me. Use mild salsa in the mix, and just top your piece off with some hot salsa at the table.
Quesa-Pizzas
1 small onion, diced
2 1/2 cups cooked chicken, shredded
1 can black beans, rinsed and drained
2/3 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 whole flour tortillas
cooking spray
1 cup shredded cheese
Sour cream
Salsa
In a skillet, saute the onion for a few minutes; then add the next six ingredients. Cook, uncovered, over medium heat until heated through, stirring occasionally. With a pizza cutter, slice each tortilla into four quarters. Spray two cookie sheets with canola oil, lay out the 16 tortilla pieces, and then spray the tops of them with more canola oil. Top each quarter with a spoonful of chicken mixture. Sprinkle a little cheese on top of each piece. Bake at 475 degrees for 10 minutes or until crisp and golden brown. Serve with sour cream and additional salsa if desired. 6 servings.
More recipes over at Ann's Food on Fridays, Saturday Stirrings, and the Grocery Cart Challenge Recipe Swap.
5 comments:
What!?! You are supposed to cook quesadillas in a frying pan? I always did them in the oven! Guess my "non-Mexican" roots are showing! :)
Oh, good idea!
:)
I always love your recipes - and your funny stories. I read the phone booth thing to my husband and he gave me a courtesy laugh - obviously he didn't get it, but I laughed so hard I cried! :)
Thanks for sharing this recipe, I'll have to try it!
You make everything FUN!
Thanks for another nice tip...it's more than a recipe, it's a survival lesson.
Oh, I love this idea :0)
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