CBR Quesadillas

CBR= Chicken.Bacon.Ranch.
Only one of the best flavor combinations out there. Am I right or am I right?
While I would love to provide you all with some ideas for Thanksgiving dishes, I honestly don’t have many to share. I have contributed to making food for Thanksgiving before, but don’t really have much documentation of that. So, until the end of the week when I really start getting my T-Day cooking going, quesadillas it is. Besides, I am sure you are seeing plenty of other festive recipes to keep you busy. So this is a little something different. 

Quesadillas are great, because they are so simple and can be made with just about any ingredients you want. (Have you figured out yet that this is a common theme with my favorite meals?)
I made these for more of an appetizer rather than an entire meal, but they could go either way. If you need an easy weeknight meal, this is it. If you need a quick appetizer to throw together for a gathering, this is also it! 

Chicken-Bacon-Ranch Quesadillas
Makes 4 quesadillas
4 10-inch flour tortillas
2 tablespoons butter or margarine
1 1/4 cup shredded Mexican-blend cheese
2 whole chicken breasts, cooked and shredded or diced
8 slices bacon, cooked and chopped
1/2 cup ranch dressing’
1. Heat medium-large skillet over medium heat. Spread about 1/2 tablespoon butter on one side of each tortilla.
2. When skillet is hot, add one tortilla, butter-side down. Fill half of the tortilla with a couple tablespoons of shredded cheese, some of the chicken and bacon, and finally another couple tablespoons of cheese (putting cheese on both bottom and top layers help to hold it together). Fold other half of tortilla on top of the layered ingredients and lightly press down with spatula. 
3. Let cook 2-3 minutes then flip. Let cook about 1 minute on the other side and remove from heat. Tortilla should be golden brown on both sides.
4. Repeat steps 2-3 with remaining tortillas.
5. Serve with ranch dressing for dipping.

Dessert Quesadillas

Oh my goodnesssssss.

Can we all just take minute and stare at this picture…
I need this. Right now. 
But first I need to tell you all about it so you can make it for yourself and understand what I experienced last night. This is what we like to call a dessert quesadilla. I based my recipe off of the talented and amazing Mrs. How Sweet. She really does come up with the most mouth-watering concoctions in the world.
I had just finished dinner last night and was scanning all of my bookmarked recipes for a quick dessert to finish off my day. I read through this recipe, realizing it was perfect because I had one last tortilla I needed to use. 
As I pulled out the peanut butter and chocolate chips, I found the remaining mini marshmallows from these and thought they would be the perfect addition to my quesadilla. 
A satisfying dessert is what I needed last night and a more-than-satisfying dessert is what I got. I will definitely be making these again and again. It only took a few minutes and is easily adjustable to make however much you need. 
Please do yourself a favor and make this for dessert tonight. Actually, let’s just have one for breakfast right now. I can’t wait all day. 
Dessert Quesadillas
(Adapted from How Sweet It Is)
Makes 1 quesadilla (cut into 2-4 wedges)
1 8-inch tortilla (I used whole wheat)
1/2 tablespoon butter or margarine 
1 teaspoon ground cinnamon 
1 tablespoon creamy peanut butter
1/4 cup mini marshmallows
2 tablespoons chocolate chips
1/4 cup whipped cream
1. Heat skillet coated with cooking spray over medium-high heat. 
2. Spread butter onto one side of the tortilla and sprinkle cinnamon overtop. Place the tortilla butter-side down on skillet.
3. Cook tortilla for about two minutes until it is lightly crisped. Remove from heat.
4. Spread half of the open-faced tortilla with peanut butter. Spread marshmallows and chocolate chips evenly across the peanut butter half of the tortilla. Fold the empty half of the tortilla overtop of itself and lightly press with spatula.
5. Slice quesadilla into wedges, top with whipped cream, sprinkle with more cinnamon, and serve warm. 

The Sweetest Potato Quesadillas

Quesadillas were one of the first meals I learned to cook for myself. I was probably ten years old and my step dad Thom taught me how to fill the tortilla with cheese and…..more cheese….flip it on the skillet, and cut it into wedges. 
So complicated, I know. 
These days, I’ve turned it up a notch and learned to create the most delicious quesadillas. Ever. Yes, Ev-ER.
I found this recipe in a Charleston Home magazine. When I first made them, Greg tried to insist I add chicken or some sort of meat to the filling. I refused and stuck to the recipe. Now they are one of his favorite meals, regardless of their meatless-ness.
The sweet potato and black beans have a lot of protein and fiber, making them extra filling. I always serve with tortilla chips and salsa on the side. A salad would go well too. 
Sweet Potato Quesadillas
(Adapted from Charleston Home magazine)
Makes 4 quesadillas
4 8-inch tortillas (flour or whole wheat)
1 sweet potato, peeled and diced
1/2 can black beans, drained and rinsed 
1/4 cup chopped scallions
1 1/2 cups shredded Mexican Blend cheese 
Juice of 1/2 lime
1/2 tablespoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 tablespoons butter
Optional- Sour cream and salsa for dipping
1. Cook the diced potato in boiling water over medium-high heat for 8-10 minutes.
2. Drain potatoes and toss in medium bowl with beans, scallions, cheese, lime juice, salt, chili powder and cumin. 
3. Heat skillet over medium heat. Spread about 1/2 tablespoon butter over one side of each tortilla. 
4. When skillet is hot, lay one tortilla butter-side down and spoon filling mixture onto half of the tortilla. Sprinkle an additional 2 tablespoons of cheese on top of the mixture to allow the quesadilla to stick together. Fold the other half of the tortilla over top of the filling and lightly press down with spatula. 
5. Let cook for about 1-2 minutes and flip. Continue to cook for another minute or until lightly brown.
6. Repeat with remaining tortillas or until you run out of filling.
7. Cut into wedges and serve hot.