March 15th, 2012

Fajita-Style Quesadillas

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Here in Colorado Spring Fever has begun.  We are enjoying our first few warm days of the year and loving it.  I have spent far too many months indoors, and so now that it is nice outside I can’t stand to be inside.  And with the time change it is light so much longer.  It is hard to come inside to make dinner.  Yesterday, I spent ALL afternoon at the park with my kids.  It was so nice to get my kids some exercise.  Let me just tell you that they were asleep about 2 seconds after getting into bed.  It is so nice to have my kids be at complete exhaustion when they go to bed.  Sleeping kids makes for a happy mama!! 😉 {And a cleaner house.}

Remember this fajita marinade and the gentle reminder of cook once eat twice.  Well, this is it.  Fajita-Style Quesadillas.  YUMMY!!!  So simple to come together and so we can stay outside longer and enjoy a little sunshine.  When ever I make fajitas, I always make extra meat and peppers.  Now if I know I am going to make quesadillas that week I refrigerate my leftovers.  If I want to save it for a “rainy day” {In my case a sunny day.}  I freeze a bag of the steak and/or chicken and a separate bag for the peppers and onions.  Having done all that on a separate day makes this dinner come together quick!  Before using I just thaw it in the microwave really quick and then we are good to go.

Fajita Style Quesadillas

Ingredients:

tortillas
fajita chicken or steak
grilled onions and peppers
can of black beans, drained and rinsed
can of white corn, drained
shredded cheese of your choice {I like to use cheddar or a mexican blend, really just whatever I have on hand.}

Directions:

Preheat either a panini press like this one {if you don’t have one, be sure to enter our giveaway to win your own Breville Panini Press} or a large skillet over medium heat.

On a tortilla layer cheese, meat, peppers/onions, black beans, and white corn.  Place another tortilla on top.  Carefully place onto your panini press or skillet.  If cooking in a skillet you will need to flip your quesadilla to cook both sides.  Quesadilla is done when the cheese is melted.  Let sit for 1-2 minutes before cutting into wedges.  Serve with salsa, guacamole, sour cream, etc…

Don’t forget to enter to win your own Breville Panini Press (sold exclusively at Williams-Sonoma).

For even more fun, if you happen to be in the Dallas area be sure to stop by William-Sonoma Plano on Saturday, March 17 from 2-4 p.m.  We will be there sharing some of our Panini Press Favorites!!

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