quesadillas

When it comes to Thanksgiving leftovers, the turkey and cranberry sandwich is a classic, but the duo work just as well layered between two tortillas. These cheesy, addictive quesadillas are a delicious snack or light meal. Use my recipe as a guide and adapt the filling to suit your family's liking.

Stir minced jalapeños and chipotles in adobo with leftover sweet potatoes and slather on the tortillas instead of using cranberry sauce. Substitute monterey jack, brie, or parmesan for the white cheddar cheese. Enjoy with sour cream, sliced avocado, salsa, or alone. Get the quick and easy turkey quesadilla recipe.

If it's hot in your neck of the woods tonight, think Tex Mex and make vegetable quesadillas on the grill. Although the recipe has you roast the veggies in the oven, they would be equally delicious charred on the grill. Have the kids help you grate the cheese and assemble the quesadillas. Vegetarians can enjoy the quesadillas as is, but for those who want to throw in protein, cooked bay shrimp, grilled chicken, or sliced steak are wonderful options. Ready for the easy but tasty recipe? Read on.

As a lover of all Latin cuisines, one pantry essential that I nearly always have on hand is flour or corn tortillas. You can use them to serve steak tacos to a crowd, as wrappers for breakfast burritos, or as a building block for any easy weeknight meal.

Since I've got a surplus of steak from last night's meal, this week I'm going to use my tortillas to create satisfying jack cheese quesadillas that'll be served alongside a black bean, cilantro, avocado, and tomato salsa for dipping. The quick, no-fuss meal makes all the eaters happy, and I have time left over to unwind on my first night back from the weekend. Want to do the same? Then read on.

For years, I was one of those people who avoided mushroom quesadillas. I would often see them on menus or buffet tables, but mushrooms just didn't seem like an acceptable filling for quesadillas. Red peppers? Yes. Onions? Of course! But mushrooms? Nope. Until one day when I was starving and grabbed a mushroom quesadilla not realizing what it was. I was shocked to learn how good it was!


Mushrooms do work in a quesadilla, and when paired with the correct cheese (like manchego) and filling (think roasted jalapeños and fresh tomatillo salsa), they can be absolutely divine. Dollop with a little bit of sour cream and serve with a cold Mexican beer and I'm almost in heaven. To give mushroom quesadillas a try — you won't be disappointed, I promise! — read more

Buffalo-flavoring has been popping up everywhere these days, and while I've enjoyed it in classic and dip forms, I haven't really experienced it any other way. That's why, when I came across this recipe for buffalo-chicken quesadillas, I knew I had to make it! For being such a tasty, finger-licking good appetizer, it's surprising to learn that the technique is super easy.

All you do is toss store-bought chicken with bottled Buffalo sauce and Monterey jack cheese. Then you slap the mixture between two tortillas, cook, and serve alongside blue cheese dressing. Genius! It's a great appetizer that's perfect for a movie night. To learn how its made, read more

While I've cooked my fair share of quesadillas, I've never experimented with tortilla pie, which is essentially, a stack of quesadillas. I've always wanted to though — there's something so interesting about a tower of tortillas with lots of layers and oozing filling. Doesn't a slice look intensely satisfying?

This pie consists of ground beef, garlic, corn, spinach, and Monterey Jack cheese. It's uncomplicated to make, sure to be a crowd pleaser with kids, and is a great way to use up a pack of tortillas. If you want to give tortilla pie a try, get the recipe, and read more

Hey football fans, get excited: this week I'm putting together a tailgate! Cal's my alma mater, and while Stanford is their biggest rival, on Saturday they face USC. It's the homecoming game, and a bunch of friends and I will be in attendance, so a pregame fiesta is in order. To kick things off, I'll throw an artichoke shrimp dip on the grill. Since this takes 20 minutes to heat up, I'll keep the crowd satisfied with store bought chips and guacamole. Then I'll make a round of grilled quesadillas with jack and spicy sauteed peppers. Finally, for the main course, I'll offer everyone a grilled sausage sandwich with caramelized red onions. To serve these tantalizing recipes at your next tailgate, read more

Right about now, gardens across the country are overflowing with tomatoes, so here's a quick recipe you can whip up before they go bad.

To see the easy recipe read more

• Inspired by famous French chef Herve This, Keanu Reeves wants to become a chef. — Eater SF
• Tips for cooking pizza on the grill. — Serious Eats
• Joey Chestnut wasn't the only one to compete in an eating contest over the weekend; so did a group of elephants. — The Feedbag
• Calling all maids of honor: be inspired by this Parisian bridal shower. — Hostess With the Mostess
• A day in the life of Spanish chef José Andrés. — Gourmet
• Must make: tequila shrimp and asadero quesadillas. — Chow
• To promote his upcoming book and television show, Jamie Oliver dressed up like the Village People. — Eat Me Daily