Tag-Archive for » BBQ «
I love quesadillas and this is a quick different take on the more traditional Mexican quesadillas. I make quesadillas at least twice a month as my son loves Mexican so I usually do a Mexican night with nachos, quesadillas, guacamole, sour cream, salsa, basically the lot. Although it is always yummy and we all enjoy it, I prefer to make everything from scratch so by the time I’ve cooked up the chicken, onion, beef, peppers and all the spices and cheeses you add it takes a good while in preparation and cooking. This recipe is simplistic with few ingredients and much quicker, although I don’t make this one all the time as you can not beat traditional Mexican, with all the yummy flavours.
Ingredients
Note: I use the larger flour tortillas and a whole chicken makes 4 quesadillas, it would make a lot more if using the smaller about 8 inch tortillas. The ingredients listed below are for large tortillas and I only made 2 when I made these, that is why there is the choice of the ingredients for 2 or 4. So take your pick for serving size desired or for appetites, as my son would eat 2 large ones by himself if I let him.
4-8 flour tortillas (depending on serving size you want)
1 Whole BBQ chicken, shredded (half a chicken makes 2 large quesadillas.)
5-10 Slices cooked bacon, chopped
1-2 Red onions, finely chopped
2-4 Cups cheddar cheese, shredded
3/4-11/2 Cups barbecue sauce (Or to personal taste)
Salsa, to serve
Sour cream, to serve
Method
1. Heat a little oil in a pan, add onion, cook until soft, remove, add chopped bacon and cook until browned.
2. In large fry pan, heat some more oil, add flour tortilla and brown, flip and brown the other side.
3. Place tortilla on a pizza tray, spread BBQ sauce over arrange onions, bacon and chicken over, sprinkle cheese to cover, place under the grill and cook 1-2 Minutes, until cheese is melted.
4. While cheese is grilling, take another tortilla, add to pan and brown, flip and brown the other side, remove pizza tray from oven and top with browned tortilla, cut into four slices.
5. Repeat procedure with remaining 2 or 6 flour tortillas depending on the amount you are making.
Serve with salsa and sour cream if desired.
All photo’s taken by me unless other wise stated.
This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don’t get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.
Ingredients
4 Beef fillets or your favourite cut
Marinade
1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine
Butter
100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar
Method
Butter
1. Combine all butter ingredients in a bowl, make sure you mix well.
2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.
3. Refrigerate until firm.
Steaks
1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.
2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.
Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.
Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.
