This was last weeks "Taco Tuesday" installment. Man were these good. As I was making these mini quesadillas I thought of how I can't wait until football season starts up again so I can make these for a crowd. Even though I don't like football, I love making game day food and pickies (as we call them in our house).
- 1 package soft taco sized flour tortillas
- 1 package shredded cheddar cheese
- 1 package fajita seasoning
- 1 pound ground beef
- olive oil
- 1 can corn
- 1 can black beans (rinsed and drained)
- 1/4 cup chopped cilantro
- 2 limes
- 1/4 cup chopped chives or green onions
- salt and pepper to taste
- 1/2 teaspoon cumin
- 1 tablespoon honey
In a skillet brown the ground beef. Drain the excess fat add
2 tablespoons of water and the fajita seasoning. Stir to combine.
Arrange taco shells on a work surface and build your quesadillas. Add a little cheese then some beef and then a little more cheese. Fold in half.
After you have prepared all of the quesadillas. Heat up a griddle to 350.
You can also use a skillet. Cook quesadillas about 2-3 minutes on each side until
golden brown and cheese is melted.
Serve with toppings of your choice: Lettuce, tomato, olives, sour cream, guacamole.
To make the salsa, in a mixing bowl combine the corn, drained and rinsed black beans, juice of 2 limes, chopped cilantro, chives, honey, cumin, salt and pepper. Stir to combine.