{"id":973,"date":"2011-01-09T05:00:40","date_gmt":"2011-01-09T11:00:40","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=973"},"modified":"2011-01-09T11:54:00","modified_gmt":"2011-01-09T17:54:00","slug":"chili-verde-quesadillas-fun-with-leftovers","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/american-cuisine\/chili-verde-quesadillas-fun-with-leftovers\/","title":{"rendered":"Chili Verde Quesadillas &#8211; Fun with Leftovers"},"content":{"rendered":"<p><strong>By Todd Barron @ FoodieCuisine.com<\/strong><\/p>\n<div id=\"attachment_976\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/01\/quesadilla.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-976\" class=\"size-medium wp-image-976\" title=\"quesadilla\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/01\/quesadilla-300x179.jpg\" alt=\"\" width=\"300\" height=\"179\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/01\/quesadilla-300x179.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/01\/quesadilla.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-976\" class=\"wp-caption-text\">Quesadilla from Chili Verde<\/p><\/div>\n<p>When I made the Chili Verde I wrote about <a href=\"http:\/\/foodiecuisine.com\/wordpress\/tips-and-tricks\/chili-verde-recipe-texas-goodness\/\">here<\/a>, I ended up with a lot left overs after making the tacos.\u00a0 My family loves quesadillas so I decided to make some with the chili Verde and they turned out great!\u00a0<\/p>\n<p>Of course you can attribute the flavor mostly to the chili, but the ingredients in the quesadilla helped too. \ud83d\ude42<\/p>\n<p>Ingredients (Makes 4 Quesadillas)<\/p>\n<ul>\n<li>4\u00a0Cups cooked Chili Verde from previous recipe<\/li>\n<li>8 Large\u00a0flour Quesadillas<\/li>\n<li>1 Red Onion<\/li>\n<li>4 ounces queso fresco cheese (or any mild crumbling cheese)<\/li>\n<li>8 ounces sour cream<\/li>\n<li>1 Package Lipton onion soup mix<\/li>\n<li>1 Lime<\/li>\n<li>1 Bunch Cilantro<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>2 Tablespoons Red Wine Vinegar<\/li>\n<li>4\u00a0Tablespoons Extra Virgin Olive Oil<\/li>\n<li>2 Teaspoons Butter<\/li>\n<\/ul>\n<p><strong>Prep Work<\/strong><\/p>\n<p>Turn your griddle AND oven on 400 degrees.\u00a0 Pull the leaves off of the cilantro and coarsely chop it.\u00a0 Peel and thinly slice the red onion.\u00a0 Quarter the lime.\u00a0 Crumble the cheese into a bowl.\u00a0 Mix the onion soup mix with the sour cream.<\/p>\n<p><strong>Caramelizing the Onions<\/strong><\/p>\n<p>Put a skillet on high heat and add 1 tablespoon of the olive oil and all of the butter.\u00a0 Once the butter starts to brown add the onions and season with about 1\/4 teaspoon of salt and pepper.\u00a0 Stir the onions as needed to prevent burning.<\/p>\n<p>After 3-5 minutes, once the onions are translucent, add the vinegar.\u00a0 Be careful as the mixture will sizzle and pop quite a bit.\u00a0 Stir for 1 minute, then reduce the heat to low and let simmer for 10 minutes or until the liquid is mostly reduced.<\/p>\n<p><strong>Grilling the Quesadillas<\/strong><\/p>\n<p>Your griddle should be warm by now.\u00a0 Work in batches as necessary and put two tablespoons of olive oil on the griddle.\u00a0 Once it is hot, add two quesadillas to the griddle.\u00a0 Spoon 1 cup of chili Verde on top of each quesadilla.\u00a0 Sprinkle onions, cilantro, and queso fresco over each quesadilla.\u00a0 Top with another quesadilla and cook until the bottom quesadilla is browned (about\u00a08 minutes.)<\/p>\n<p>After the quesadillas are browned on the bottom, use a large spatula and remove to a cookie sheet.\u00a0 Place the cookie sheet in the oven and bake for 5 minutes.\u00a0 Complete the last two quesadillas while the first two are baking.\u00a0<\/p>\n<p><strong>Putting them Together<\/strong><\/p>\n<p>Once they are all done, quarter on a cutting board, sprinkle queso fresco and cilantro on top, put a dollop of the sour cream mixture in the middle, add a lime to the top, and serve.<\/p>\n<p>Be careful not to over-salt the onions since the chili Verde already has plenty of seasoning.\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com When I made the Chili Verde I wrote about here, I ended up with a lot left overs after making the tacos.\u00a0 My family loves quesadillas so I decided to make some with the chili Verde and they turned out great!\u00a0 Of course you can attribute the flavor mostly to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,339,350],"tags":[335,349,274,348,273,109,135,336],"class_list":["post-973","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-mexican-cuisine","category-recipes","tag-chili","tag-flour","tag-fresco","tag-quesadillas","tag-queso","tag-recipe","tag-tortilla","tag-verde"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=973"}],"version-history":[{"count":5,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/973\/revisions"}],"predecessor-version":[{"id":978,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/973\/revisions\/978"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=973"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}