Stuffed Quesadillas

Last night we made Stuffed Quesadillas for our last night of school before Fall Break.
They were super fun to make.


Ingredients
2 Boneless Skinless Chicken Thighs
1 lb thin cut Flank Steak
McCormick's Fiesta Seasoning Packet
Canola Oil
Lime Juice
Water
6 round flour tortillas (Alejandro's are the best, made fresh in Tucson)
Refried Beans
Shredded Cheddar Cheese
Green Onions (snipped into small pieces)
Baby Spinach

Marinade
Place 1/2 package of Fiesta Seasoning Packet in a medium size bowl.  Add 2 Tablespoons Oil, 1/4 cup water and the juice of 2 limes.  Mix to gether and add the Chicken.  Place the rest of the Fiesta Seasoning Packet in another medium size bowl.  Add 2 Tablespoons Oil, 1/4 cup water and the juice of 2 limes.  Add Flank Steak.  Let the meat sit in the marinade for at least 30 minutes, it gets better the longer it sits.

Broiling the Meat
Spray a broiler pan with cooking spray.  Place oven rack on the highest shelf, then turn on the broiler to high.  Place the Flank Steak flat on the broiler pan.  Place under broiler for 4 minutes, then flip over with tongs and broil for another 4 minutes.  Remove from oven, place Flank Steak on a ceramic plate and cover with another plate, let sit for at least ten minutes before cutting into strips.

Spray a broiler pan with cooking spray.  Place chicken flat on the broiler pan. Place under broiler for 8 minutes, then flip over with tongs and broil for another 8 minutes.  Remove from oven, place Chicken on a ceramic plate and cover with another plate, let sit for at least ten minutes before cutting into bite size pieces.

Assembling the Stuffed Quesadilla

On a plate, place 1 Round Flour tortilla.  Spread with refried beans, your choice of Chicken or Steak, Green Onions, Spinach and Shredded Cheddar Cheese.

 Top with another Round Flour Tortilla, press down so it is flat and evenly spaced.

Cooking the Quesadilla
 Place a large Frying Pan on the stove, turn to med-high heat and spray with cooking spray. 

When pan is hot add the prepared Quesadilla, let brown for 1 minute. 

Flip over with a large spatula, and brown for another minute. 

Cover with a lid to melt all of the cheese.

Serving the Quesadilla

 

Place browned Quesadilla on a plate.  Slice into bite sized pieces with a pizza cutter.  You may serve with steamed rice and top with  sour cream and/or salsa.

Apple Pancakes with Cider Syrup

Pancake Mix

2 cups flour

2 Tablespoons sugar

4 teaspoons baking powder

½ teaspoon salt

2 Tablespoons Powdered egg

2/3 cup powdered milk

Mix together and store in airtight container.

Recipe from  the Better Homes and Gardens New Cook Book 1989 modified to use only dry ingredients

Apple Pancakes

2 cups pancake mix

1 ½ cups water

¾ cup grated apple

½ teaspoon ground cinnamon

In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.

Pour the batter by ¼ cupfuls on to a greased hot griddle, turn when bubbles form on top.  Cook until second side is golden brown.

Makes 12 pancakes

Cider Syrup

½ cup sugar

1 Tablespoon cornstarch

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 cup apple juice
2 Tablespoons butter
1 tablespoon Lemon Juice

Combine the sugar, cornstarch, cinnamon and nutmeg in a small saucepan.  Stir in the juice until smooth.  Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes.  Reduce the heat to low; cook and stir 2 minutes longer.  Stir in butter and lemon juice.  Serve with pancakes.

Makes 1 ¼ cups syrup

Recipe form Taste of Home Good Food for kids! April 23 2012 edition

Fruit and Cheese Kabobs with Orange Dip

For the Kabobs you will need:

Fruit such as grapes, peaches, bananas, strawberries,

blueberries, and/or apples cut into bite sized pieces. 

Cheedar Cheese and Cooked Ham cut into bite sized pieces.

Use a skewer and thread the fruit, cheese and ham pieces in a decorative pattern.

Set on a plate.

Have an adult cut the fruit, cheese and ham..

For the Orange Dip, you will need:

1 cup Orange Juice

1 cup Sour Cream

1 8 oz carton Frozen Whipped Topping

1 package or  Vanilla Pudding

In a medium sized mixing bowl combine

Orange Juice, Sour Cream, Frozen Whipped Topping and Vanilla Pudding.  

Stir with a large wooden spoon until combined and smooth in texture.

Serve the Fruit and Cheese Kabob's to eat with the Orange Dip.

Recipe from the Taste of Home Good Food for Kids/Kids' Party Food 2012.

Jr. Chef Cooking and Baking Club

Fall Schedule 2012

Ages 3-7
Registration Fee $40   
Materials Fee $10 per class
Each class includes a demonstration and hands on experience
Meet on Wednesdays from 4:00 - 5:00 pm
9/5           Fruit and Cheese Kabobs with Orange Dip
9/12         Scooter Snacks
9/19         Kids Shushi (Lunch and Dessert Style)
10/17       Dirt Cake
10/24       Creepy Crawly Bugs (pigs in a blanket)
11/7         Cinnamon Rolls
11/14       Pumpkin Bars
11/28       Big Soft Pretzels with Honey Mustard Sauce
12/5         Cheescake Cookies topped with cherries
12/12       Gingerbread Cookies

Ages 8-11
Registration Fee  $60
Materials Fee $10 per class
Each class includes a demonstration and hands on experience
Meet on Mondays from 4:00 - 5:30 pm
9/10        Apple Pancakes with Cider Syrup
9/17        Cheese Quesadills and Stuffed Quesadillas
10/15      Big Soft Pretzels with Honey Mustard Sauce or Cheese Sauce
10/22      Monster Stew (Chili) and Cornbread
11/5        Mashed Potatoes and Gravy
11/12      Roasted Turkey Legs with Cornbread Stuffing
11/26      Pumpkin Bars
12/3        Reindeer Chow and Mice Creams
12/10      Ginger Bread Cookies

Ages 12-18
Registration Fee $60
Materials Fee $10 per class
Each class includes a demonstration and hands on experience
Meet on Fridays from 4:00 - 6:00 pm
9/14        Apple Pancakes with Cider Syrup
9/21        Cheese Quesadills and Stuffed Quesadillas
10/20      Big Soft Pretzels with Honey Mustard Sauce or Cheese Sauce
10/26      Monster Stew (Chili) and Cornbread
11/9       Mashed Potatoes and Gravy
11/16      Roasted Turkey Legs with Cornbread Stuffing
11/26      Pumpkin Bars
12/7        Reindeer Chow and Mice Creams
12/14      Ginger Bread Cookies