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...

GOAT CHEESE QUESADILLA

Ingredients:

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

  Directions:

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 watch for CLOBBERED BY CAMEMBERT, coming out February 2012.

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