Thursday, January 5, 2012

Bowl Games Quesadilla Recipe

Well, by now you all know that our sweet Elizabeth aka Riley is going to leave us. BOO-HOO!  We will miss her completely, but she will be back for guest appearances. Keep an eye open.

Note: I'll be moving to Wednesdays starting next week.

And for today...

Bowl games. So many it makes my head spin. Does it make yours spin? Do you have lots of folks coming over? Do you need food? I've got some.

Just so you know, snacks for bowl games aren't just for bowl games. They can be made all year long.

This recipe I discovered in the Los Angeles Times food section, and I loved it but tweaked to my satisfaction!

I love the smell of onions cooking. They perfume the kitchen air for days at a time. [On other days, trust me, I like the air perfumed with the aroma of cookies, cinnamon, etc.) But some days, it's that tang, that zip, that onions provide.

I happen to be traveling to a Bowl Game in New Orleans as we speak, and I hope to come back with some fabulous recipe to share in the coming weeks.

In the meantime...



1/3 cup minced onion
2 green onions, chopped
1 pound collard greens (or kale)
1 teaspoon salt
½ teaspoon paprika
2 teaspoons minced garlic
1 cup feta [goat] cheese, cubed
8 corn tortillas
4 ounces Mozzarella, diced
Oil, as needed


Heat 1 tablespoon oil in large skillet. Add the onion and cook on medium low until the onion gets soft, about 3 to 5 minutes.

While the onion is cooking, cut the collard greens in thin strips and rinse in a colander.  Do NOT dry the greens. 

When the onion is cooked, add the greens, salt, paprika, garlic.  Cook on medium low for about 15 minutes, or until the greens are really tender.

Remove the greens from heat and stir in the feta.

On a medium hot griddle, heat 1 tablespoon oil. Use a spatula to spread the oil around.  Because you’re making 8 quesadillas, plan ahead.  This will take some time.  Set as many tortillas as you can on your griddle (flat) and cook the tortillas about 2 to 3 minutes on each side.  Flip and put some of the feta/green mixture in the center.  Dot with Mozzarella, and fold with a spatula. Hold in place until the mixture “sticks.”

Cook until the quesadilla browns, about 2 to 3 minutes and flip again to cook the other side.  Repeat until you have 8 quesadillas.

Serve immediately or you can keep them warm in a warm oven (about 250 degrees).  These also reheat well in a toaster oven (at about 300 for 10 minutes). 

Remember to check out our new recipe collection - the appetizers section to fill out your Bowl Games menu!!

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Also, please note that a bunch of my friends have new cozy  mysteries out this week!!!  Our very own Lucy Burdette (new to the blog) has AN APPETITE FOR MURDER. Yum! 

Our former MLK contributor, Julie Hyzy has AN AFFAIR OF STEAK. 

And please check out Heather Blake's IT TAKES A WITCH (the first in a new series) and Hannah Reed's PLAN BEE.

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You can learn more about me, Avery, by clicking this link.

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And if you haven't done so, sign up for my mailing list
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And watch for CLOBBERED BY CAMEMBERT, coming out February 2012.

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  1. First off let me say it is a loss that Elizabeth is leaving (good to know she will guest appear) but I am sure she is on to bigger and better. Good Luck and she will be missed.

    This recipe looks good and will be tried!

    HAPPY NEW YEAR Everyone

  2. I love quesadillas and will have to make these soon.

  3. Busy Mom, your names suggests you understand Elizabeth's plight! She will return.

    Dru, glad you like the recipe. It is tasty fun!

  4. NEW ORLEANS... I LOVE NEW ORLEANS!!! Enjoy one of the great cities in America, such a distinct identity! If you have the time, best "deal" in the city, The New Orleans School of Cooking ...
    3 hours, watch and learn cooking class and you eat the lessons for lunch. Tasty and you learn a lot of history and new recipes.

    And like minds think alike, I posted a quesadilla recipe myself today (with a Cajun Garlic Aioli). Want to try yours now, Kale is my new favorite ingredient!


  5. Onions and collard greens/kale make a great (and very healthy) combo, and the goat cheese is a clever change-up, too. Looks like a delicious way to add flavor and nutrition to a classic quesadilla. Thanks for sharing! (And, agreed, we will all miss Elizabeth/Riley.)

    The deep-freeze is on in NYC, stay warm!
    ~ Cleo

  6. New Orleans! What fun!

    I have a friend who would die for these, Avery. I'll have to make them for her.

    ~ Krista

  7. Avery, love your take on quesadillas, yummy and healthy at the same time! (Like Dave, I've also become obsessed with kale recently, it's so tasty!)

    Hope you're having a ball in my old hometown! I'm collard green with envy! ;)

  8. Cleo, glad you like this recipe. Stay warm, yourself!

    Krista, yep, NO. I'm taking some pictures. Had a delicious meal at Emeril's today. Hope your friend likes these. :)

    Lynn, obsessed with kale? Really? I'm not sure I'll be obsessed, but I do like the texture and flavor, like zippy spinach. You made me LOL with collard green with envy. What a great title for a book (that isn't about cheese, of course). :)


  9. Since our Detroit Lions are in NOLA this week to play the Saints for a play off berth I need to begin with GO LIONS!!!!!!!!

    Secondly...I'll be making a batch of these for our viewing of said game on Saturday evening...and lest anyone forget...GO LIONS!!!

    Thanks, Avery!


  10. Nancy, you say Go Lions, but around here, it's quite obvious it's Go Saints. May both teams play well. (How's that for diplomatic). I'm here for the BCS playoff between SEC #1 and SEC #2. All I have to say is go SEC. :)
    And not wear red or purple, which really cut into my wardrobe selections.


  11. PS to all: Check out some of New Orleans photos that I posted on FB as Avery and as Daryl. Fun eats.

  12. PSS - how about these cute new additional pictures on our website of Lucy and Peg and their book covers!!! Yay, yay!