Quick and Tasty Chourico & Peppers Quesadilla

I love Friday evenings. It's a quick and easy night. Although i try to make what I post quick and easy, sometimes there are just those that stand out more than others. This will be a Faster than you can imagine meal that will get you raves in the kitchen! These quesadillas have 5 ingredients and couldn't be quicker and full of flavor. A Portuguese version of a Mexican classic. A classic Quesadilla with a spicy Portuguese sausage. The Chourico contains its own spices, such as garlic and smoked paprika. This is a recipe you can save for football, soccer, baseball, afterschool, or a busy Friday evening as I did. It's also great the next day to tote for lunch!

Enjoy!

Chourico & Peppers Quesadilla

Ingredients:

1 Stick Chourico (Portuguese sausage)

½ Green Pepper sliced in strips

½ cup onion chopped

1 cup Monterey Jack cheese

2 Medium Tortillas

Instructions:

In a sauté Pan

Saute Chourico until browned.

Add peppers and onion.

Saute mixture until peppers and onions are translucent.

Set aside.

Warm a non-stick skillet over medium heat.

Lay Tortilla in skillet, flat.

Sprinkle ¼ cup cheese on one side of tortilla.

Lower the heat to Medium-Low.

Add Chourico and peppers mixture on top of cheese.

Add additional ¼ cup cheese on top of Chourico and Peppers mixture.

Fold tortilla over to cover meat and cheese mixture.

Turn tortilla to ensure brown on both sides.

Keep on heat until cheese appears to ooze out of seams.

Remove from heat

Place on cutting board.

Let rest 1 minute.

Cut tortilla with a “V” to retrieve 3 triangles.

Serve.

Quesadillas can be served alone or with salsa, guacamole, sour cream etc…

Play with it…Enjoy!

**A note about the “Chourico”.

There is also a Spanish Sausage called “Chorizo” it can be substituted here.

Any protein really can be used here. A precooked Rotisserie chicken is Great in this.

Play with it. Make it your own!

Homemade Mac n Cheese

The other day my friend "Jackie" @ "Syrup and Biscuits", posted on her Facebook page a "Hunt for the Best Mac N Cheese". "She says that she has many recipes for Mac n Cheese but none that are outstanding!" I have to admit, mine is not the "Southern Method" Mac n Cheese. Mine is more a Comfort Food...had it this way for my whole life kinda Mac n Cheese.
The version depends on my delivery method. Do I want it baked and crisp on top or do I want it ooey and gooey?  Do I want it as a side dish or do I want it as a Main Course? I usually opt for the "side dish" version.
My "BF" (hate that term at my age)...but I digress...My BF was a staunch "Kraft" Mac n Cheese guy. He said before he met me, his daughters only knew Boxed Mac n Cheese. (I shutter to think). Now don't get me wrong. I'm not a Mac n Cheese snob...but I don't for the life of me understand why you would make boxed mac n cheese when the real deal is so easy to make and not expensive. The only expense really is the cheese...and even if you use store brand "sliced" processed cheese. (yes darlings...I have it in my fridge too) it's still better than that boxed orange who knows what powder.
Essentially Homemade Mac n Cheese is Butter, Flour, Milk and Cheese. If you'd like to add nutmeg, good for you. Salt and pepper (know your cheese first). Maybe you think it should be baked, then you would need a topping choice. But as a simple comparison of apples to apples, Mac n cheese for mac n cheese...the side dish version is what we're comparing.
My Mac n Cheese is Awesome. My family loves it. It is simple...straightforward and very easy to make. But the comfort food factor is top of the chart!

Homemade Mac n Cheese

Ingredients:

1 lb Pasta (preferably one with a cavity to hold cheese; ie: shells, elbows, penne)

1 stick butter

3 tbsp Flour

2 cups Milk (or half n half)

2 cups shredded or cubed Sharp Cheddar Cheese

May sub Gruyere(yum) or whatever cheese you know melts and you like the flavor of.

Pepper Jack would be awesome too!

1 tsp Nutmeg

Salt & Pepper to taste

Topping:

1 cup crushed Ritz Crackers or Seasoned Bread Crumbs

3 tblsp. melted Butter or Olive Oil

Instructions:

If baking,  Preheat oven to 400°

In Large Pasta Pot bring 3 quarts salted water to boil, add pasta,  cook 8 minutes after water comes back to boil, or until "Al Dente". Drain and replace in warm pot.

In Medium Sauce Pan:  Melt butter.

Add flour to melting butter and combine until thickened. (making a roux)

Add Milk, bring to a boil.

Stir consistently until mixture has thickened.

Once Mixture is thickened add cheese and remove from heat. Continue to stir until cheese is fully melted and thoroughly combined. Add nutmeg and salt and pepper to taste.

If serving as side dish: Pour over "drained" pasta and serve.

If baking : In mixing bowl combine melted butter and Cracker crumbs.

Pour pasta into buttered baking dish. Pour sauce over Pasta. Cover Pasta and sauce with buttered cracker crumbs and bake for 20-25 minutes until golden and bubbling.

Serve.