Recipes

[RespectLife]

@ChiliPepper 

Oh man!!

My grands would LOVE this!!  Thanks!!!

[ChiliPepper]

[ChiliPepper]

I'm not a fan of Velveeta but you could use some other "melty" cheese maybe.

Cheeseburger Dip

Try this irresistible Cheeseburger Dip recipe for your next gathering. All the flavors of a classic cheeseburger in a warm, creamy dip!

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Total Time: 25 minutes 

Servings: 8 people

Ingredients:

• 1 pound ground beef
• 16 ounces Velveeta, cubed
• 1 can (10 ounces) diced tomatoes with green chilies, undrained
• 1 cup (113 g) mozzarella cheese, shredded

• 1 small red onion, diced (about ½ cup)
• 1 tablespoon hamburger seasoning
• 4 dill pickles, finely diced (about ½ cup)
• 4 slices thick-cut bacon, cooked and crumbled
• tortilla chips, for serving

Instructions:

• To a large skillet over medium heat, add ground beef. Cook, breaking the meat up as you go, until the beef is no longer pink (8-10 minutes). Drain excess grease from the pan.
• Add Velveeta, tomatoes, mozzarella, onions, and hamburger seasoning. Stir to combine. Continue cooking until the cheese is fully melted (about 5 minutes).
• Fold in the pickles and bacon.
• Serve warm with tortilla chips or potato chips.

Nutrition:

Serving: 1 portion 

 Calories: 299 kcal

[ChiliPepper]

[ChiliPepper]

NATIONAL QUESADILLA DAY

Dia de la Quesadilla

National Quesadilla Day on September 25 encourages us to pull a chair up to the table and eat some authentic Mexican food. While it's not a sandwich or a taco, the quesadilla satisfies snack cravings while also completing a meal.

Typically made with a corn tortilla and filled with cheese, we heat quesadillas until the cheese melts. Then it hits the grill or frier until just crispy.

Some people also include other fillings such as cooked sausage, chicken, pork, or beef. And don't forget the toppings. Fresh tomatoes, salsa, herbs, sour cream, guacamole, or chilies bring a whole other level of flavor to the quesadilla.

Don't forget to finish it with a squeeze of lime. Serve it with an ice-cold beer or a margarita, and the meal is complete.

Families love quesadillas, too! In households around the country, families include quesadillas as a popular mealtime solution. In fact, V&V Supremo recently found one in three people are making quesadillas at least once a week.

Additionally, quesadillas have crossed over from authentic Mexican restaurant menus to more typical chain restaurants. Even higher-end gourmet eateries include them on their menus. Their simplicity allows for easy customization and people of all ages love to eat to them, too.

[ChiliPepper]

Quesadilla FAQ

Q. Is a quesadilla a sandwich?

A. If you've ever smeared peanut butter and jelly on a single slice of bread and folded it in half, you have to accept the quesadilla to the sandwich family.

Q. Can quesadillas be grilled?

A. Yes, quesadillas can be grilled just like pizza, burgers, and grilled cheese sandwiches. Grills also provide a larger surface for flipping than most at-home griddles and frying pans do.

[ChiliPepper]

Philly Cheesesteak Quesadilla 

Homemade quesadilla recipe ready in under 30 minutes. Flour tortillas filled with beef, peppers, onions and mushrooms and loaded with cheese, then cooked until tortillas are crispy.

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Total Time: 25 minutes 

Servings: 2 servings

Ingredients:

• 2 flour tortillas, medium/burrito-sized
• 1/2 lb beef, (ribeye or top round), thinly sliced or diced
• 1/2 medium onion, chopped
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 6 oz mushrooms, diced
• 3 slices provolone cheese, (avoid aged cheese), sliced in half
• 1 Tbsp light olive oil, divided
• 1 garlic clove, minced
• ¼ tsp sea salt, or to taste
• 1/8 tsp ground black pepper, or to taste
• 2 tsp mayonnaise, optional

Instructions:

• In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.
• Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
• Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.
• Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla
• Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.

Nutrition Facts:

Amount per Serving

Calories: 662

[ChiliPepper]

Optional: CHEEZ WHIZ!!!

Serve Your Cheesesteak Quesadilla

Make as many quesadillas as you need. Prep as much steak and veggies as you will need and assemble the quesadillas quickly, so they’re all still warm when you’re ready to serve. 

Next, warm up some cheese whiz for dipping, then slice up the quesadillas and dig in! 

[ChiliPepper]

[ChiliPepper]

 

NATIONAL DUMPLING DAY

National Dumpling Day on September 26 serves up a delicious treat to celebrate. With the popularity of dumplings growing all the time, the day offers a great way to celebrate! Whether enjoyed as an appetizer or the main course, each morsel satisfies.

Dumplings offer so much variety and flavor. They create a beautiful accompaniment to any meal, too. The endless possibilities of shape and taste make dumplings a favorite dish around the world. 

Dumplings consist of small pieces of dough. Generally, but not always, the dough is wrapped around a filling. Both flavor and cooking methods factor into the wide variety of dumplings available, too.

The dough may be composed of flour, potatoes, or bread. The fillings come in many forms - meat, fish, vegetables, or sweets.

Dumplings can be cooked in many different ways, too. Some of the methods include boiling, steaming, simmering, and even frying.

While dumplings are often eaten on their own, they are a delicious addition to soups and stews, too.