About a year ago my 28 year old grandson made some chili with shredded beef. I decided to try to make some chili also with shredded beef. It has worked out well.
Shredding the beef that has been braised with beer until very tender has made easy to fill flour tortillas with shredded chili and a Mexican combination shredded cheeses. The quesadillas are made in a 10 1/2 inch cast iron skillet that has been brushed with canola oil.
My method is to place a tortilla in the skillet fill half of it with chili topped with cheese. The unfilled half is then folded over the filled half. Another tortilla is then filled the same way in the other half of the skillet. The folded tortillas are then brushed with canola oil.
The skillet is place on a ceramic cook top, then heated to bake the bottom of each quesadilla until a sizzle is heard. Then the skillet is moved to the oven broiler to finish the quesadillas for a few minutes to melt the cheese taking care that the tortillas do not burn.
Each folded quesadilla is removed from the skillet to a cutting board, then 3 wedges are sliced from each quesadilla before eating them. They make a nice lunch.
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