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Category: International Quesadillas

Casaculinarian.com New Items being added to the Menu next week….

 

Casaculinarian.com New Items being added to the Menu next week…. Including Breakfast and Coffee at the Bus Stop in CCP…

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International Quesadilla’s will hit the Lunch and Dinner Menu next week…

rat pack today

OK not all that, but Mom’s and Dad’s we will be at the Bus stop in CCP for all morning Bus shifts selling Gourmet Coffee, Egg Sandwiches, and Bagels… So if you need a quick breakfast in the morning come check us out!!!

Casaculinarian.com “International Quesadilla for the week, Meatball Parmigiano”

 

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Casaculinarian.com “International Quesadilla for the week, Meatball Parmigiano”

This one is quick and easy and can me completely homemade or all store-bought. This will go under the quick and easy category, so we will recipe it with store-bought items. If you want to make this homemade all recipe links will be at the bottom of the page.

flour tortilla 7  inch- 2

shredded mozzarella cheese- 6 oz.

tomato sauce- 3 oz.

frozen small Italian meatballs- 8 cut in half

cooking spray

butter 1 teaspoon

Cook meatballs and cut them in half. On the stove warm tomato sauce. On a flat griddle place on 325 degrees. Spray with cooking spray lightly. Melt butter on hot cooking surface, and place both tortilla shells on the griddle. Add Equal parts of cheese first, and then sauce & meatballs on both tortilla shells evenly. After 2 minutes place one on top of the other. Lower griddle to 300 degrees. Use a 6 inch plate for weight and add to the top for one minutes. Then flip quesadillas and repeat. Take it off the griddle and cut it into 4 triangles. Enjoy! Jason.

Homemade Meatballs

Tomato Basil Sauce

Casaculinarian.com featured International Quesadilla for week 4/25/2016 “The Big Italian Melt”

 

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Casaculinarian.com featured International Quesadilla for week 4/25/2016

“The Big Italian Melt”

Flour Tortilla’s 7 inch 2

deli provolone 3 slices

deli ham 3 slices

deli salami 3 slices

pepperoni 8 slices

shredded mozzarella cheese 3 oz.

butter 1/2 tablespoon

baking spray as needed

On a flat griddle turn to 300 degrees. Spray with cooking spray. lightly cook the ham, salami, and pepperoni on both sides. Take off and wipe the griddle clean. Spray again with cooking spray. Add butter and wipe it across the griddle with a paper towel. Add two flour tortilla’s to the griddle. Add provolone to one and mozzarella to the other. Add ham to one side and salami and pepperoni to the other. Cook for two minutes and then place them together. Use a plate as a weight and cook for an additional minute on both sides. Cut into four triangles and serve with spicy marinara. Enjoy, Jason!

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Casaculinarian.com International Quesadilla of the week 4/18/2016 “BBQ Breaded Chicken with Bacon and Mexican Blend Cheese”

 

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Casaculinarian.com International Quesadilla of the week 4/18/2016

“BBQ Breaded Chicken with Bacon and Mexican Blend Cheese”

On nights where we have sports we try to make home-style meals and sometimes try to use a good frozen products that is healthier than the average products. When we use chicken chunks we use the product below:

purdue

Simply Smart Chicken Chunks baked 1/2 cup

1/2 cup Mexican blended cheese shredded

BBQ sauce 4 tablespoons

bacon 4 slices cooked and chopped

cooking spray

butter 1 tablespoon (twice)

4 flour 7 inch tortilla shells for 2 Quesadilla’s

Bake the chicken product until cooked on 350 degrees. 15-20 minutes. In a mixing bowl add BBQ sauce and slice the cooked chicken and mix. Cook the four slices of bacon on a griddle on 325 degrees. When cooked take off and chop. Add to chicken and mix. Lower Griddle to 300 degrees. On a clean griddle and add butter. Wipe with a paper towel as it melts. Add 2 flour tortilla’s to the griddle. Add half the cheese to the top of both tortilla shells. Add half the BBQ chicken and bacon mixture to the shells. After 2 minutes place one shell on top of the other. Add a plate for weight on top. Cook 2 additional minutes on both sides. Repeat for the second Quesadilla. Cut into four triangles and serve with Ranch dressing. Enjoy, Jason.

Guest Chef on Casaculinarian.com Maurice Flores- Signature Sandwich Recipe- “Chicken Fajita Quesadilla”

 

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Guest Chef on Casaculinarian.com Maurice Flores- Signature Sandwich Recipe-

“Chicken Fajita Quesadilla”

I worked with our Guest Chef for almost 17 years… He truly is as good as anyone I know…

Recipe is for two Quesadilla’s

large flour tortilla shells 4

boneless cleaned and rinsed chicken breast 1

red bell pepper 1 cut into strips

onion yellow 1/2 cut into slices

cheddar cheese 8 oz. four for each quesadilla

Pico de Gallo 1/8 cup

on the side- guacamole, sour cream, and classic salsa

Chicken Breast:

salt and pepper for taste

Goya Sazon seasoning 1/2 teaspoon

fresh cilantro chopped 1 tablespoon

olive oil 1 tablespoon

In a glass bowl add chicken breast and above ingredients. Mix ingredients over chicken and let marinate for 15 minutes. Grill or Sear and place in the oven until cooked. 165 internal degrees. Set aside.

Sauté onions and peppers with salt and pepper for taste in 1 tablespoon of olive oil. Leave them al dente.

On a flat griddle place on 300 degrees. Spray lightly with cooking spray, then add 1 tablespoon of butter to the griddle. When it starts to melt use a paper towel to spread it out. Add 2 flour tortilla’s to the griddle. Add 4 oz. of cheese spread out on both shells. Slice your chicken and spread out on both shells. Do the same with your pepper, onions, and Pico de Gallo. Place a cover (another tortilla shell on top of each). Add a plate on top of both as a weight. Cook 2 minutes on both sides. Serve with Guacamole, Sour Cream, and Salsa.

Thanks Chef Maurice.

jose flores

Casaculinarian.com International Quesadilla for week 4/11/2016 “Supreme Pizza Quesadilla”

 

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International Quesadilla for week 4/11/2016

“Supreme Pizza Quesadilla”

For 1 Quesadilla:

large flour tortilla 2

butter 1/2 teaspoon

cooking spray

mozzarella cheese 4 oz. shredded

pepperoni 20 slices

cooked mushrooms 1/8 cup

cooked sliced sweet Italian sausage 1/8 cup

Italian seasonings 1/2 teaspoon

Parmesan Cheese 1/2 teaspoon

On a flat griddle spray with cooking spray and place on 300 degrees. Place butter down on griddle and with a paper towel spread it all over the griddle evenly. Place two tortilla shells on griddle. Split the cheese on both tortilla’s. Add 10 slices of pepperoni to each side. Add sausage to one side and mushrooms to the other. Let then cook about 2 minutes. Sprinkle Parmesan cheese and Italian seasonings on both tortilla’s. Put one side on top of the other so the insides come together. Lower temperature to 250 degrees. Place a plate on the top of the quesadilla for 1 minute. Flip the quesadilla over and place the plate back on the top. Cook one more minute. Finished. Let rest for 1 minute before cutting into 4 triangles. Serve with pizza sauce. Enjoy, Jason.

International Quesadilla- “Cuban Quesadilla”

 

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Casaculinarian.com Feature International Quesadilla for the week 4/4/2016

“Cuban Quesadilla”

International Quesadilla’s can be a nice twist at the dinner table. Makes four Quesadilla’s

pork loin 2-3 pounds (you know your family)

Dijon mustard 3 tablespoons

salt and pepper taste

sliced boiled domestic ham from the deli 1/4-1/2 pound sliced thin

pickle spears 6-8 sliced thin

Swiss cheese 4 slices per large wrap

butter 3 tablespoon

large wraps 4 (deli department)

spicy brown mustard spread on each wrap

First season the pork loin with salt and pepper. Roast in oven on 350 degrees. Should take 45-60 minutes. At 30 minutes with a pastry brush add the Dijon mustard. Internal temperature should be 145-160 degrees  based on your taste. Let rest 15 minutes before carving.

On a flat griddle at 300 degrees add a tablespoon of butter and lightly cook 2-3 slices of the deli ham for each Quesadilla and set aside.

Add a table-spoon of butter to your Griddle and spread out. Lay two Wraps down. Spread spicy brown mustard to the entire wrap. Add 4 slices of cheese to cover entire wrap. Add Pickles to one half-moon. Add sliced pork over pickles and ham on other half-moon. When cheese appears to be melting fold over. Add a cast iron pan to any weight on top of Quesadilla and let cook for 2 minutes. Flip over and do same to other side. Take off and let sit for 2 minutes before cutting in four. Repeat this to make last 2 Quesadilla’s. Serve with Dijon Mustard for dipping… Enjoy, Jason

International Quesadilla of the week on Casaculinarian.com “The Mediterranean Quesadilla”

 

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Casaculinarian.com Feature International Quesadilla of the week 3/29/2016

“The Mediterranean Quesadilla”

This is a great Lunch and so easy to make at home…
Recipe for 1 large Quesadilla:
crumbled feta cheese 4 oz.
mozzarella shredded cheese 4 oz.
sliced Kalamata olives 2 tablespoons
baby spinach chopped 1 cup
Diced tomato 1/8 cup
red onion diced 2 tablespoons
large flour wrap 1 from the deli section

Spray Griddle or Large Sautee pan with Canola Baking Spray on medium heat. Place wrap down when hot, spread cheeses on entire wrap. Add Vegetables. Fold over when cheese is starting to melt. Cook additional 2 minutes on each side. Cut into four tri-angles. Serve with Roasted garlic Hummus for Dipping. You can add Chicken to this recipe if you like. Enjoy, Jason!

International Quesadilla’s Buffalo Chicken

 

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New at Casaculinarian.com, International Quesadilla’s. New Category starting today so you don’t miss last weeks.

This week’s feature recipe. Buffalo Chicken Quesadilla

Enjoy, Jason.

Three Chicken Fingers (store) baked or fried and tossed hot with 2 oz. Franks Red Hot Sauce, 1 tablespoon melted butter

crumbled bleu cheese 3 oz.

shredded mozzarella 3 oz.

Ranch Dressing 2 oz. drizzled on top ingredients

large wrap 1- any type from deli department

Add 1 tablespoon of butter to a hot griddle, 300 degrees. Add wrap to the griddle. Sprinkle both cheese’s to cover entire wrap. Drizzle ranch dressing. Add cut up buffalo chicken. When cheese is melted fold over wrap. Cook 1 additional minute on both sides. Cut into 4 triangles. Serve with Bleu Cheese Dressing.

International Quesadilla’s- Cheeseburger Quesadilla

 

Bacon Cheeseburger Quesadilla

International Quesadilla’s-

hamburger patty 4 oz. handmade

cheddar/colby shredded mix 1 cup

chopped onions sautéed 2 tablespoons

bacon 3 slices

1 flour wrap

large wrap- deli department 1

sliced pickles 6-8 (pickle chips)

Butter 2 tablespoons

salt and pepper for taste

olive oil 1 teaspoon

BBQ sauce for dipping 2 oz.

ketchup for dipping 2 oz.

Heat Griddle to 300 degrees. Cook Bacon and burger patty first, take off and let rest. Start to sauté onions with a little oil and salt and pepper on one side of the griddle. Butter one side of wrap and place down on the griddle, add cheese, and allow to melt

Smash or Cut burger into quesadilla. Add sautéed onions, and sliced pickles. Fold in half. Cut in four triangles.

Serve with Ketchup and/or BBQ Sauce, Enjoy! Jason.