So I got this Chili No Beans idea at Taco Bell the other day. They’re always adding crazy new stuff to their Menu and it just got me thinking. First off, their food is munchie delicious. You know what I mean. The kind of food you crave when you’ve got the munchies. I swear their staff has got to be stoned half the time when they come up with these recipes. Anyway, I got thinking about how tender their ground beef is in all of the Tacos and Burritos and then it dawned on me. It’s got to be a slow cooker. So I ran home and made up this recipe and it’s just as good if not better. The real benefits though, however, aren’t that you can now replicate Taco Bell food but you can use it for all kinds of things like Chili Cheese Dogs and Nachos and who’s going to complain about that. So here is a real easy and simple way to make Chili No Beans and you’re going to love it!
As a child, growing up we always had this fascination snack that my siblings and I could make thanks to the technology of the microwave. We called it a Cheese Crisp; which just consisted of a flour tortilla and cheese; maybe you know it. Technically it was suppose to be done in the oven, hence the words, Cheese “Crisp”, but at 8 years old, that was way above my pay grade, so the microwave worked just fine. It wasn’t until years later that I heard of the Quesadilla and I remember thinking, “What’s the big deal? It’s just a Cheese Crisp folded in half.” But, the Quesadilla is on more menus and just about everybody knows about them and I still make both to this day. So let’s go ahead and dig into making one of these cheesy recipes.
First things first, you’ll need some flour tortillas and cheese. Now traditionally we always used cheddar cheese, and you can use either mild or sharp, just pick your favorite. However, if you want to step into my gym, I would recommend you grabbing some Pepper Jack Cheese. That’s my favorite. Now the beautiful thing about making a true Quesadilla is, much like a Frittata, you can put anything you want inside. Onions, peppers, Chicken and beef are just a few common practices amongst kitchens. You decide how much flavor you want to squeeze from your Quesadilla. Ultimately how hungry you are and how much effort you want to put into it will also be a factor. I would however recommend that if you put in any of the above items I mentioned that you take the time to sauté the veggies and grill the chicken or steak. That will intensify the power and flavor of your Quesadilla to the point you may feel you want to die and go to heaven.
A Quesadilla Ingredients:
1 flour tortilla
1/2 cup Cheese (Cheddar or Pepper Jack)
2 tbs green chilis
For this recipe I keep it simple. The ingredients are tortillas, chilis and cheese. So if these are the only items in your refrigerator, that’s all you really need. Just fill one side of your tortilla with your favorite cheese, then scatter some chili’s over the top, fold and sear in a hot pan over medium for half a minute on each side, or until you reach your desired color. The most important thing is that the cheese melts. That’s it and that’s all. In no time you’ll be enjoying one of my family’s favorite snacks, a Quesadilla!
If you’re lucky, you’ve stumbled upon my recipe for Homemade Guacamole and not some other “plain Jane” Witch’s brew. Even the most popular sites have a very mediocre version of what they think the recipe should be and they are missing the very thing that makes Homemade Guacamole exciting; FLAVOR! You know the saying that sometimes less is more? Well, in this case, more is more. That being said, you’re going to want to make sure you’ve got all of the ingredients in the list below before you venture off to the kitchen to make this pot of gold.
Mix all the ingredients together and add salt to taste. If you like more of a kick, add some Cayenne or Paprika. If you can control yourself, over night it in the refrigerator so that the Guacamole can marinate and it will really brings out a ton of flavor. Just make sure that you cover your Homemade Guacamole so it doesn’t turn brown.