Bacon Cheeseburger Quesadillas

There are a couple of meals I make more often, but in general you won’t see a repeat meal around here for at least a few months.  I love variety when it comes to food!  I also love almost all food, and there are just not enough meals in the day sometimes to enjoy it all. haha!

I quickly realized I had not made quesadillas for waaaaaaay too long (if I’m remembering correctly, it’s been close to 2 years now).  Abby was almost beside herself with joy when these appeared for supper.  I don’t think this stopped the entire meal, “Mama, I am really loving these!  These are my favorite food.  These are just my favorite.  I am really liking these ‘dillas!  I’m just scarfing them and eating more, more, more!! etc.”  If you ask her right now what her favorite food is, it will definitely be ”dillas.”  She wasn’t the only one who enjoyed these.  They were pretty great!  Thanks to, Mantitlement, for the idea!

Bacon Cheeseburger Quesadillasbacon-cheeseburger-quesadillas

  • 1 lb lean ground beef
  • 1 tablespoon olive oil
  • 1 tablespoon worcestershire
  • 2 tablespoons ketchup
  • 2 tablespoons cream cheese
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 6 strips of turkey bacon
  • 8 whole wheat tortillas
  • shredded cheddar cheese

Brown beef in olive oil until done.  Add in worcestershire, ketchup, cream cheese, and seasonings until well blended.  Spoon into a separate dish and set aside.

Use the same pan to cook the bacon strips until done.  Remove to a plate and crumble when cool enough.

Carefully use a napkin to wipe out the frying pan.  Put it back on the heat, melt some butter in it and set one tortilla in.  Spoon about a fourth of the meat and bacon on top.  Sprinkle with as much cheese as you like and cover with a second tortilla.  Press down with a plate.  Cook for about a minute and check.  If the bottom is done, flip it over and cook for another minute or so.  When done, set on a plate and start the next one.

One of the things I loved most about this recipe was the cream cheese in the filling.  It not only made them taste crazy delicious, but it helped the filling all hold together through the flip.  I have never made quesadillas that were so easy to flip!  I had very little filling spill out and it made me want to make this recipe again soon!  Hopefully it won’t be 2 years before I make these again.  They deserve to be eaten more often. 🙂


Baked Tacos

This recipe is tweaked from Six Sister’s Stuff.  A taco night for us normally means your basic soft shell beef tacos.  This recipe is great because it’s still ultra simple, yet has a different enough taste that it makes an excellent switch up!  It also gives you the extra black beans filler which makes it healthier, more filling, and longer lasting! (all positives in this house haha)

Baked TacosBlack Bean Tacos

  • 1 lb ground beef
  • 1 onion diced
  • 1 bell pepper diced
  • 1 – 2 teaspoons minced garlic
  • 1 packet of taco seasoning
  • 1 can (15 oz) black beans rinsed/drained
  • 1 cup frozen corn
  • 1 cup chunky salsa
  • hard taco shells
  • shredded cheddar cheese
  • lettuce

Preheat oven to 400 degrees.  Cook beef, onion, pepper, and garlic until meat is browned.  Stir in taco seasoning, black beans, corn, and salsa.  Cook and stir for a few minutes to allow flavors to blend.  You can add in more salsa if it gets too dry.  Scoop desired amount of meat mixture into taco shells and top with cheddar cheese.  Line tacos in a baking dish and pop in the oven for about 8 – 10 minutes or cheese is melted.  Top with some lettuce, or whatever else you like on there, and it’s chow time!

Oven Baked Tacos

I usually just make what we’re going to eat and save the rest of the meat in the fridge since these are better “fresh.”  I’ve found it’s best to microwave the meat a little the next day before assembling your tacos.  Otherwise the cheese and shells start getting too cooked before your meat is actually heated through.

Chicken & Corn Quesadillas

With a sick little two year old (almost) and a six week old babe, quick meals are even more of a priority around here.  I hadn’t planned the last couple of meals for the week since plans had been a bit up in the air and I really didn’t want to default to plain spaghetti noodles.  Boring. Upon inventory of our pathetically miniscule apartment freezer, I saw we had some chicken.  There had to be something I could make with that….

Luckily, I took inventory a few hours before supper.  I could have worked things out by thawing the chicken in the microwave of course, but this way I was able to cook it up my favorite way.  You know… the way where I don’t have to touch nasty, raw chicken or stand stirring it over a frying pan after which I have to obsessively scrub all the salmonella out of my entire kitchen.  I give you some tasty & super easy quesadillas!

Chicken & Corn Quesadillas

  • 4-6 frozen boneless skinless chicken thighs
  • poultry seasoningChicken & Corn Quesadilla1
  • salt
  • pepper
  • 8 whole-wheat tortillas
  • olive oil
  • 3/4 cup frozen corn
  • 1/4 diced onion
  • 1 diced red bell pepper
  • 1/2-1 cup shredded cheddar cheese
  • optional salsa for dipping

Throw frozen chicken into crock-pot.  (Yes, you read that correctly… nice, neat, frozen chicken straight into the crock-pot!  If you pour it straight out of the bag without touching it, you don’t even have to wash afterwards – win!!)  Season with poultry seasoning, salt and pepper.  Cook on low 5-6 hours or cooked through.  You shouldn’t need to add any liquid as the frozen chicken generates enough of its own.  However, if you’re worried about it, you can always throw in a small amount of chicken broth.  If you want supper to be ridiculously fast later, you can dice the onion and pepper now & throw them in the fridge until you’re ready to assemble your quesadillas.

Once chicken is cooked, preheat your oven to 425.  Brush one side of tortillas with olive oil.  Place oil side down on baking sheet.  You’ll be folding these in half afterwards, so place the following ingredients on half of each tortilla: shredded chicken, corn, onion, bell pepper, and cheese.Chicken & Corn Quesadilla

Fold them over and pop in the oven for 10-12 minutes or edges are just starting to lightly brown.  They will feel a bit soft but after sitting a minute will harden up more than you think.  You can cook them longer if you like them really crispy.  I fit four of these per baking sheet and they made two meals for us.  If you don’t want to eat them all at once you can prepare what you don’t want and stick it in the fridge to bake the following day.  That way they’ll taste nice and fresh for you.  Cut each quesadilla in half and eat as is or dip in salsa!