Crazy Quesadillas (kay-sah-DIL-ah)

I know it’s been a while but I’m back with a truly scrumptious recipe!  It’s quesadilla (kay-sah-DIL-ah) time! To be honest, I think quesadillas are boring as hell.  Two tortillas and some melted cheese? Come on. That’s why I had to make my quesadillas crazy enough to swoon over while you root on your favorite teams.

Think cheese, bacon, ground beef, red onions, bell peppers, and green chili sauce. You can make these crazy quesadillas at home in the oven or in the parking lot of your home team’s stadium on the grill.  Gooey cheese, crispy bacon, hearty ground beef and a tangy green chili sauce make these quesadillas one of a kind and almost too much to handle. Almost.

Crazy Quesadillas

Makes 4 servings

Ingredients:

1 cup grated sharp cheddar cheese

1 cup grated pepperjack cheese

8 large flour tortillas

8 strips of bacon

1lb ground beef

2 red bell peppers

1 red onion

1 can Las Palmas Green Chili Sauce

Directions:

Take the tortillas and put them in two sets of four and set aside. Cook the bacon in a skillet until it smells so good you can’t take it and it’s nice and crispy. Set the bacon aside on a paper towel.  Chop the bell peppers and onion into small chunks. Place it into a pan with a little oil and cook on medium to high heat until tender–about 10 minutes. Remove the vegetablesIn then add beef and cook on medium to high heat until cooked through–times will vary so just make sure it is on the brown side instead of pink.

Sprinkle 1/4 cup cheddar cheese on four tortillas. Then take two strips of bacon, and a 1/4 of your veggies and meat and place them onto the four tortillas. Scoop a couple tablespoons of the green chili sauce onto each of the tortillas.   Sprinkle a 1/4 cup of the pepperjack cheese onto each of the four tortillas. Top the four tortillas with the remaining dry tortillas and place in the oven to bake at 425F for 10 minutes.  If you’re going to make these on the grill, cook for about seven minutes, or until the tortilla looks crispy and the cheese is melted and spilling over irresistibly.

Dig in!

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Jenn Harris is a former Anteater (that is, University of California, Irvine) and graduated with a degree in Literary Journalism.  Currently, she is a grad student at the University of Southern California pursuing a Masters in Print Journalism.  Jenn loves to cook and will one day sign a massive contract with the Food Network; but until then she is teaching us little folks at The Sports Union how to cook like a pro for our next tailgate.

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