COPYCAT APPLEBEE'S QUESADILLAS
This is a copycat version of Applebee's famous quesadillas. Using the Pico de Gallo recipe (thank you EdsGirl), you won't be able to tell the difference between these and the ones from the restaurant. Please note, the recipe is for one serving, adjust accordingly to suit your needs.
1 tablespoon hormel real bacon bits (black label)
2 (8-inch) flour tortillas
softened butter (for spreading on tortillas)
1 tablespoon pico de gallo
1/4 cup shredded colby-monterey jack cheese
sour cream, for dipping (optional)
salsa, for dipping (optional)
guacamole, for dipping (optional)
Be sure to have everything handy, as these move quickly.
Spread butter lightly on one side of flour tortilla. Place buttered side down on heated non-stick skillet. Immediately add bacon bits, cover with cheese and spoon on pico de gallo.
Spread butter lightly on one side of another flour tortilla. Place second tortilla buttered side UP on top of fixings in skillet. Check underside of first flour tortilla. If browned to your satisfaction, carefully flip quesadilla over to brown second tortilla. When second tortilla is browned sufficiently, remove quesadilla from skillet.
Serve warm, with dipping condiments of your choice.
Source: Kay DemonBren
PICO DE GALLO
I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as Gollmuch as I do!
4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1/2 cup cilantro leaves, chopped (or more to taste!)
2 to 3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
salt
Combine all ingredients; cover and refrigerate for at least an hour.
This tastes best the same day that it's made, but is okay the next day.
Source: EdsGirl |