I had a very busy day, I mean seriously busy day.
I was all over the place. I had an amazing amount of homework to finish, an essay due, I completed 3 loads of laundry, vacuumed and swept and mopped. The finale was 4 shirts for my husband that still needed to be ironed! Can you say "Calgon take me away"!!
My children had other thoughts though. "Mom, what's for dinner"? The nerve! I'm like "What? Dinner? Seriously right now"? "You couldn't make yourself a sandwich", I'm muttering under my breath as I head into the kitchen.
I look in the kitchen freezer (not where I keep my meat and veggies), and there is ice cream, but of course, always a good dinner substitute in my book. Should I reach for the bowls I'm thinking... What? Oh come-on, don't tell me no-one but me has done this... *sigh*
I look further in the freezer. I push aside; breakfast sausage, bacon, juices, whipped topping, fries, tater tots, hash browns, sweet potato fries, onion & pepper mix, 2 pies, wonton wrappers, pastry dough, phyllo dough, and then, tortillas!
"Aha"! We have dinner! *insert ding*
I pulled the tortillas out and lay them flat on the island. I then started on the Chipotle sour cream. This was going to be the star of this very easy dinner. The rest as you say, "is history"...
Ready for the recipe? Here we go;
Prep time: 2 minutes
Cook time: 10 minutes
Yield: 5 Quesidalles
Chipotle Sour Cream recipe can be found HERE.
10 flour tortillas
3/4 cup shredded cheddar cheese
10 slices (1/2 lb) deli roast beef
5 tbsp Chipotle Sour Cream
3 tbsp butter (divided 1.5tsp per quesadilla)
*optional* sliced brined jalapenos
-We start by making the Chipotle Sour Cream. So very, very easy and absolutely delicious.
-The tortillas do not take very long to defrost, so they should be defrosted by now.
-Place two tortillas side by side. Take 2 tbsp Chipotle sour cream/divide and spread between the two tortillas.
-In a large pre-heated skillet add your 1.5 tsp of butter, let it melt. Lay the one tortilla with the sour cream facing up onto the skillet.
-Sprinkle 2 tbsp of shredded cheese over the sour cream.
Place 2-3 slices of deli sliced roast beef over the cheese.
-If using, now add the jalapenos right over the roast beef. The children do not like them in there, however hubby and I adore them.
-Place your other tortilla with sour cream facing down over the cheese and roast beef.
-Cook for about 2 minutes till the tortilla has become nice and golden. Press down just a little, and then flip over. A very easy way to do this is by placing two fingers on the middle section of the tortilla while inserting the spatula under it. Flip, and voila, I am so proud of you!!
-Cook for another couple of minutes on the opposite side till it has nicely browned. Remove and place on platter and keep warm. Continue with the rest of the quesadillas.
-Serve with Chipotle sour cream, dip or spread. Or do as I do, bathe in it.
Till next time!