Take a look at this little beauty! That is the delicious inside of my chicken quesadillas before I put the top on. I usually use whatever meat I have leftover in my fridge (steak, chicken, pulled pork, etc), and in this case I used leftover grilled chicken.
1 sweet onion chopped or sliced, whatever you prefer
Several sweet peppers sliced into rings or 1 bell pepper sliced
1 jalapeño sliced into rings
1 garlic clove chopped
2 T butter
Salt and pepper
Chopped meat of your choice (about 1/2 cup per quesadilla)
Mixed shredded cheese
1. Put your peppers, onions, salt, pepper, drizzle of olive oil, and butter in a skillet. Sauté about 15 minutes on medium to high heat, then add garlic and sauté another five minutes.
2. In a different skillet you can either drizzle a little olive oil in it or rub with a little butter to get it ready for the tortilla. Place tortilla in, sprinkle with one layer of cheese, and put as much meat and veggies as you want on there.
3. Put another layer of cheese on top of the meat and veggies and put another tortilla on top. *Note* I used flour for my husband and corn tortillas for me. I let them cook a little longer in a little extra butter and got it nice and crispy. Let me tell ya, it was delicious!
4. Flip that bad boy over and allow both sides to become deliciously golden. That was so easy, I bet you didn’t even have to set your wine glass down!
Do you ever have one of those days where you look at your bank account and go “Ahhhhhhhhh!”? Well fear not because this is one of the cheapest meals you can make for your family or even a crowd, and it’s absolutely delicious! Mexican is my favorite type of food to eat (and cook) and this will be a forever favorite whether I have $10 or $10,000 in my account!
Canola or vegetable oil
Can of refried beans
Fresh diced tomatoes
Chopped onion (I like purple with these)
Tony Chachere’s Seasoning (optional)
1. Pour oil into a skillet about 1/3 of the way up the side. Heat on medium to high heat for about ten minutes before putting in 1-2 corn tortillas. You’ll want them to be beside each other, not overlapping. You’ll fry these anywhere from 8-15 minutes depending on the temperature of your oil. Flip them over several times using tongs to ensure equal cooking on both sides. You’ll know they’re done when they are golden and crisp like a chip.
2. Once tortillas are cooked take out and place onto a cookie sheet lined with paper towels. Season one side with Tony Chechare’s seasoning and place in the oven at 200F. This will keep them warm and crispy while you’re cooking other batches.
3. Once you’re done with your tortillas place refried beans in a microwave safe bowl and microwave on high for one minute with a handful of cheese. Feel free to also season with salt and pepper should you feel the need.
4. Using a knife spread heated cheesy refried beans in a thin layer on your chalupa (or tostada – I’ve heard it called both). Then top with another sprinkle of cheese, lettuce, tomato, onion, and sour cream if desired. You can add meat to these if you like on top of the bean mixture, but I like to keep mine cheap and simple! However, my husband topped his with leftover chili, and of course you could always add shredded chicken or taco meat as well for more traditional meat toppings.