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Friday Night Cookout Open Thread

Quesadilla Burger

My recipe of the week:

Quesadilla Burgers


o 2 (10 inch) flour tortillas
o Olive oil
o 1/3 cup shredded Monterey jack pepper cheese
o 1/3 cup shredded cheddar cheese
o shredded lettuce
o 1/2 cup diced tomatoes
o 3-4 sliced red onion rings
o 2-4 bacon slices
o southwest seasoned hamburger (recipe follows)

Southwest Seasoning mix for burgers

o 2 teaspoons ground cumin
o 2 tablespoons paprika
o 1 teaspoon black pepper
o 1 teaspoon cayenne pepper
o crushed red pepper flakes ( to taste)
o 1 teaspoon salt
o 1 tablespoon dried oregano


1. For hamburgers:.
2. Combine all seasoning ingredients. Use one heaping Tbl of seasoning mix per pound of hamburger meat. Mix into hamburger meat until well combined. Fry or grill. ( I used George Foreman grill).
3. Assembling the complete burger:.
4. Heat a large frying pan over medium heat. Add a little olive oil then place one tortilla in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan- but not all the way to the edges. When the cheese is melted remove from heat. While the second tortilla is cooking put the lettuce, tomato and onion on the first tortilla, add the cooked seasoned burger, top with bacon and cover with the other tortilla when it is ready (like a grilled cheese sandwich). Cut through the middle. Serve.

Tips: Make the burgers wide and thin. I cooked the burgers first and set them aside (in the oven on low heat to keep them warm) until the tortillas were ready. I added a sour cream and salsa (50/50) sauce on top of the bacon. These things are delicious but messy as hell. If you want to save time, use a store-bought taco seasoning mix for seasoning. (I consider recipes a guideline and not a rule book)

Next week we will be discussing our favorite Turkey Day recipes (The turkey, side dishes, salads and desserts.)

This is an open thread (Duh!)

11 Responses

  1. Yum!

  2. mmmm…. That sounds good!! I think I’d only change it by adding a teaspoon or two of Spanish Gardens Taco Seasoning.

  3. Sleep was not easily achieved so you get my weekly receipe a bit early tonite. In honor of the catfood commission *cheap and simple food), I give you my baked chicken and rice (Myiq or katie, would you be so kind as to block quote the receipe for easy reading? Thank you :))


    2 1/2 lb. chicken
    5 c. water
    1 lg. onion
    1 tsp. salt
    2 c. parboiled rice
    1 1/2 c. canned tomatoes, crushed
    1 green pepper, diced
    1 tsp. Vigo or Spanish seasoning

    Cook chicken in water; take off bones, saute pepper and onion in oil; add tomatoes, cook about 15 minutes. Put rice and chicken in baking pan with four cups chicken broth. Salt to taste. Add tomato mixture and Spanish seasoning. Blend well. Cover with foil and bake at 375 degrees for 45 minutes. Chicken will come to the top of the rice. Serves 8.

    If you don’t want to use Spanish seasoning, you can use Italian seasoning, or the seasoning blends for roasting. Those also give a good flavor. Also, I like to add chilli powder or red pepper flakes to give it a bit more bite. Finally, I cook the rice in a non-chicken stock to add another layer of flavor. Vegatable or beef are my two counters to the chicken. Enjoy!!!

    Hillary 2012

  4. You guys are going to make me learn to cook aren’t you.

    • Without us (Carl’s Jr /Hardees) some guys would starve

      I loved the commercial where the guy is in the meat department of a supermarket poking a package of meat with his finger and with a confused look on his face.

  5. I think this was already on the resident clown-radar but one of his own has finally received the third degree in order to serve.


    Hmmm…I have to admit — making some of those jerks in Congress take a test might not be a bad idea.

  6. What about the measures being taken in Britain to reduce government spending? And the new narrative that seems to be developing that you can reduce government spending and taxes and have prosperity? It does seem like our European friends are backing away from “the nanny state” as not being sustainable in the long run.

    My recipe: (block if you can)

    Corn Tortilla and Veggies:

    About 6 tortillas or two per person

    Spray both sides with olive oil
    Place on toaster oven rack (best with convection oven capacity)

    Chop/dice about 1/3 C each
    broccoli slaw

    (or your favorite veggies)
    Add 1 Tablsp olive oil/mix

    Place about 1/4 to 1/3 C veggie mix on each tortilla

    Bake at 350 (cnv) or 375 until tortillas crisp and veggies soften
    About 15 min.

    Remove sprinkle with your favorite cheese

    Serve hot or cold. Great as an appetizer or veggie side dish

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