I am a Honey Bee

All about my adventures with cooking, crafts, and travel

taco tuesday

Red Chili Beef

Red Chili Beef

So I can’t find my beloved sunglasses. I have looked all over. ALL OVER. For 2 weeks. And I can’t find them. So annoying.

Red Chili Beef-1

First of all, I need them driving to and from work every day so that’s annoying to deal with.

Second of all, I just loved the frames.

Red Chili Beef-2

I just ordered 2 new pairs from Firmoo. (Totally not sponsored!) I figure that since I ordered new ones I will now find the ones I can’t find. And if not, then I have 2 new pairs.

Plus, I mean, how could I resist?!?! They are having a BOGO sale now so I got 2 prescription sunglasses for $71, and that included expedited shipping. That $12 is so worth is since they just take 3-5 business days that way vs 2 weeks since they are from China. So worth it.

Red Chili Beef-5 Red Chili Beef-6

I can’t wait to get them and wear them 24/7, or at least when it’s sunny out!

Any who, I purchased a package of New Mexico chilies on a whim and they have been taunting me since then. I had no idea what to do with them, I just picked them up.

Red Chili Beef-7 Red Chili Beef-8 Red Chili Beef-9 Red Chili Beef-10 Red Chili Beef-11 Red Chili Beef-12

Well, I dove into the interwebs and found this awesome recipe for Red Chile Beef.

Now, don’t stress if you can’t get your hands on New Mexico Chilies, you can substitute California or ancho chilies. New Mexico chilies have a bit more heat but you’ll still have great results.

Red Chili Beef-3

I seriously can’t get over how much I love this sauce. It gives the tender beef so much flavor and a subtle richness. And the kicker is that it wasn’t hard to make at all. Just don’t touch your eyes… lesson learned! (duh!)

Be sure to give this a try so that you can enjoy it in tacos, enchiladas, burritos, quesadillas, and much more!

Red Chili Beef-4

Red Chili Beef

Makes 8 Servings

Ingredients

For the pork

  • 3 pound boneless pork roast/shoulder (or 3 1/2 pound bone-in)
  • 1/2 Cup beef stock
  • salt and pepper
  • 2 Tablespoons oil

For the sauce

  • 3 ounces (about 12) dried new mexico chilies
  • 1 Tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt

Process

  1. Prepare the roast by sprinkling salt and pepper on all sides.
  2. In a large skillet, heat the oil over medium heat. Brown all sides of the roast.
  3. Place the roast and beef stock in a slow cooker. Cook on low 6-8 hours, until tender and falling apart.
  4. While the beef is cooking, prepare the red chili sauce. Begin by removing the stems and seeds from the dried chilies.
  5. Fill a medium-sized pot 2/3 full with water. Add the chilies to the water, turn the heat to high and bring to a boil. Remove from heat and place a small plate on the chilies to keep them under the water. Cover the pot and let sit for 30 minutes.
  6. Place the chilies with 1/2 Cup of the soaking water in a food processor or blender. Blend until smooth.
  7. Press the mixture through a fine-mesh strainer to remove any seeds and remaining tough skins.
  8. In the pan, heat olive oil over medium heat. Add the minced garlic and cook until it just starts to brown, about one minute. Add the chili puree, cumin, and salt. Stir continuously while cooking for one minute or two. Remove from heat.
  9. When the roast is done cooking, remove the roast to a rimmed cutting board. Pull apart the beef with 2 forks, or by hand. Remove any big chunks of fat or gristle.
  10. Mix 1/4 cup of the slow cooker liquid juices from the beef into the (warm) red chili sauce. Discard the excess liquid.
  11. Place the pulled beef back in the slow cooker. Pour the sauce over the beef, stirring to coat. Serve or keep on “warm” or “low” setting until ready to serve.

Adapted from From Scratch to Plate

Grilled Steak Fajita Salad with Cilantro Vinaigrette

This Grilled Steak Fajita Salad with Cilantro Vinaigrette will satisfy your steak cravings while serving up zesty, bold flavors in the form of a great salad.

Grilled Steak Fajita Salad

I am equally a meat and potatoes girl, a salad lover, and a taco addict. This Grilled Steak Fajita Salad with Cilantro Vinaigrette satisfies all those cravings at once! Horray!!!

…

Read More

Shrimp Taco Bowls

Shrimp Taco Bowls

How addicted to Pinterest are you?

I’m hooked. I love it like a fat kid loves cake. (sup 50 Cent!)

Shrimp Taco Bowls-1

Sure, I love it for checking out Whole30 recipes or pie ones or cocktail ones, but I am currently hooked on house stuff.

I have been looking at everything from lights to garage storage set up and pantry organization to lanai decor. A lot of our house will come complete but there are things that just make more sense for us to do since we can do it more affordably than doing it through the builder. Plus, they have limited options for things, like butt ugly chandeliers for lighting options for the dining room. No thanks!

Shrimp Taco Bowls-2

So pardon my overzealous house related pins, but looking at all this stuff is just too much fun! And it makes me wish I won the lottery. Dang.

Shrimp Taco Bowls-5 Shrimp Taco Bowls-6

Shrimp Taco Bowls-8 Shrimp Taco Bowls-9

Shrimp Taco Bowls-10 Shrimp Taco Bowls-11

Anyway, it’s Taco Tuesday and it’s also National Shrimp Day so I merged the 2 together for this weeks Taco Tuesday recipe post.

Since I’m still doing Whole30, it’s a Whole30 complaint recipe but I swear you would never feel deprived. (I just clarify that for those who think Whole30 is depriving/lame/crazy/whatever!) We made out bowls with cauliflower rice, but if you prefer you can make yours with white rice, brown rice, quiona, or whatever!

It took me about 10 minutes of prep and another 20 minutes for all of it to come together. It’s the perfect week night meal when you are craving some with some fun flavors and is fast to prepare.

Shrimp Taco Bowls-3

Get your eats on with this Taco Shrimp Bowl. You’re gonna love it!!!!

Shrimp Taco Bowls-4

Shrimp Taco Bowls

Makes 4

Ingredients

  • 1 pound shrimp, tails removed
  • 2 Tablepsoon olive oil, divided
  • 1 Tablespoon taco seasoning
  • 1/4 Cup raw pumpkin seeds/pepitas
  • 1 each of green, red, and orange peppers, sliced into 1/2″ wide strips
  • 1-2 yellow onions, cut into 1/2 wide strips (yeild approx 2 Cups)
  • 4 Cups mixed greens
  • 2 Cups cooked rice (I used cauliflower rice)
  • 2 avocados, pitted and thinly sliced
  • 2 Cups sliced grape tomatoes
  • 1/4 Cup chopped cilantro
  • 1 fresh jalapeno, sliced very thinly
  • 1 lime, cut into 8 wedges
  • your favorite salsa (I used a salsa verde from TJ’s)

Process

  1. Marinate the shrimp by coating with 1 Tablespoon oil and then mixing in the taco seasoning, set aside.
  2. In a dry skillet, add the pepitas. Toast the seeds over medium heat, moving frequently, until golden brown. Set aside.
  3. In the same skillet, heat the remaining oil over high heat. Add the peppers and onion strips. Let sit for 1 minute prior to mixing. Mix to allow all strips to cook evenly, but not too often as you want them to char a bit as well. When compeltely softened, remove and set aside.
  4. Add the shrimp to the skillet. Let cook on 1 side for 2 minutes prior to flipping, again you are aiming for some char, but not over cooking the shrimp. Cook until just opaque/white, approximately another 2 minutes. Do not over cook!
  5. While the shrimp is cooking, begin to assemble the bowls by layering in the cooked rice, greens, and cooked veggies.
  6. Add the shrimp to the bowls when cooked through. Finish topping off the bowls with the 1/2 an avocado, some tomatoes, cilantro, jalapeno slices, and 2 lime wedges per bowl. Enjoy with some of your favorite salsa as well.

Restaurant Style Mexican Rice

 Restaurant Style Mexican Rice

Happy (Taco) Tuesday!!!!

Restaurant Style Mexican Rice-01

I am very much a person who loves routine as I have so much to juggle so being able to keep my head above the water I like to stick to a routine. Or at least a plan at trying to keep a routine. ha!

Autumn enjoys her various routines with us, including our morning routine to drop her off at daycare. We take turns dropping her off either based on our schedule or her preference that day. She can climb into either car and car seat to then be strapped in before we start the drive to daycare.

If Price is driving her, I will pull up next to his car and roll down the windows and wave to Autumn who is waving through the open windows as well. So funny! And then they make the turn to daycare and I continue on my way to work.

If I am driving her, we wave at Price too but it’s important to note that we listen to 90’s on 9 or Pop2K on Siruis  so we get to sign along to so awesome rap and pop music. It’s important to start teaching them young of great 90’s and 00’s music.

Restaurant Style Mexican Rice-02

My dad picks Autumn up from daycare everyday in the afternoon so helps cut down on her day at daycare, compared to when I’d arrive from leaving work. It gives them a chance to play around and for him to give her dinner by the time that I get home. It has been working out so well. They both love their routine of him getting her at the daycare to their trips to Ace Hardware where Autumn loves to get little bags of popcorn to playing in her water station on the lanai.

I love how we all have these various routines with her. So much fun.

Restaurant Style Mexican Rice-05 Restaurant Style Mexican Rice-06

Restaurant Style Mexican Rice-07 Restaurant Style Mexican Rice-08

Restaurant Style Mexican Rice-09 Restaurant Style Mexican Rice-10

Also fun (horrible segway…), is this rice. Rice can be fun right? Let’s say it’s fun!

I think it’s fun since it’s so packed with flavor. It’s just like the rice that you get at Mexican restaurants. I had no idea how easy it was to make but it is so I think it’s really going to become out go-to rice recipe when we are having tacos, burritos, enchiladas, and so much more.

I would normally like it spicy with 2 seranos but I kept it mellow since Autumn was eating it too and there is only so much spice this 2 year old enjoys. “ooo pie-c!!!”

Restaurant Style Mexican Rice-03

This rice is going to have you be hooked the moment you take a bite!!

Restaurant Style Mexican Rice-04

Restaurant Style Mexican Rice

Makes 8 servings

Ingredients

  • 2 pounds fresh plum tomatoes
  • 1 large yellow onion
  • 2 Tablespoons canola or vegetable oil
  • 4 cloves garlic, minced
  • 1 or 2 serrano or jalapeño peppers, seeded and minced
  • 1/2 teaspoon cumin
  • 2 cups long-grain white rice
  • 2 cups chicken stock
  • 1 1/2 teaspoons kosher salt
  • Juice from 2 limes, plus additional wedges for serving

Process

  1. Using a blender or food processor, blend the tomatoes and onion until pureed.
  2. In a large stock pot over medium heat, combine the oil, garlic, chili peppers, and cumin until the spices are fragrant, about a minute or 2.
  3. Add the rice and toast for another 4-6 minutes, stirring frequently.
  4. Add the chicken stock and 2 cups of the pureed tomato mixture and salt to the rice.
  5. Cover and simmer for approximately 20 minutes to achieve tender rice. Check at 15 minutes and then every 2 minutes after that to check that the rice is tender and the liquid has evaporated. Fluff with a fork. Cover and set aside for another 5-10 minutes.
  6. Add the lime juice and fluff again with a fork. Serve with additional lime wedges.

Extra Cheesy Baked Tacos

Extra Cheesy Baked Tacos

So right now, my life is super focused on work and pricing out the house that we want to build. It’s exciting and draining.

We really like the community that we are looking into and the house too. We’ve been hooked since we walked into the model of it a a different community. And even then we looked at hundreds of plans from other builders and are still hooked on it. The big struggle now is figuring out the finishes we want to upgrade. Well, I should clarify, we have our wishlist and now we are purging through to get to the finishes that we can’t live without and the ones that financially/logistically make sense to have in the house when we move in vs do on our own later on.

Extra Cheesy Baked Tacos-01

Flooring is the hardest part since…

1) we don’t want carpet for the look, cleanliness, and allergens

2) upgrading flooring from carpet to tile or hardwoods is $$$.

So we have basically given up and are opting for standard carpet in the bedrooms and in some rooms on the first floor. We’d love to tile the whole first floor and have hardwoods on the 2nd but our bank account says otherwise.

Extra Cheesy Baked Tacos-02

At this point we are working though another round of edits to get a better idea of what the house will come to and go from there. I am hoping to figure it out soon since building is a 6 month process and I really wanted to be in the house by Christmas. But, we’ll see how it all works out.

Extra Cheesy Baked Tacos-05 Extra Cheesy Baked Tacos-6

Extra Cheesy Baked Tacos-07 Extra Cheesy Baked Tacos-08

 Extra Cheesy Baked Tacos-09 Extra Cheesy Baked Tacos-10

Anyway it’s Tuesday so I have another Taco Tuesday post for ya.

It’s super special. It’s super cheesy.

Extra Cheesy Baked Tacos-03

While I am normally all about soft tacos, I had been craving hard tacos recently. So I just figured I would make them extra crunchy by baking them. And, of course, it just made sense to load them up with cheese that would get extra awesome in the oven when it melted. Yasss!!

Extra Cheesy Baked Tacos-04

Extra Cheesy Baked Tacos

Makes 10 tacos

Ingredients

  • 1 pound ground turkey or beef
  • 2-3 Tablespoons taco seasoning
  • 1/2 Cup water
  • 1/4 Cup fresh chopped cilantro
  • 4 ounce can diced green chilies
  • 2 Cups shredded cheese, I suggest a ‘Mexican Style’ blend
  • 10 flat bottom hard taco shells
  • Toppings, such as diced tomatoes, sour cream, chopped green onions, olives

Process

  1. Preheat oven to 400 degrees.
  2. Over medium heat, in a large skillet, break up the meat while browning. When it has been just browned, but not cooked through, add the taco seasoning, water, cilantro, and chilies. Turn down and simmer on low until most of the water has been absorbed.
  3. Arrange the taco shells in a 13 x 9 baking pan, sprinkle 1 cup of the cheese in the bottom of all of the taco shells. Bake for 2-3 minutes, just until the cheese has begun to melt.
  4. Evenly distribute the meat into the taco shells. Try to leave excess liquid in the pan to prevent the taco shells from getting soggy.
  5. Sprinkle with the remaining cheese and return to the oven for another 2-3 minutes, or until the cheese has melted.
  6. Top with your favorite toppings and enjoy!

 

Gloria’s Black Beans

Gloria's Black Beans

So, I’m alive.

I don’t think I’ve ever taken a week off from my blog before, aside from when I had Autumn, but this week got the best of me and I fell behind on the blog. And with just about everything else in life. Care to help fold a billion loads of laundry anyone?

 

Gloria's Black Beans-1

That’s what happens when you work insane hours for several deadlines that hit in the same week. It’s been a long month filled with late night and long hours, but OT and the projects make it worth it.

But it meant I was not in the kitchen much. Or on the computer doing non-work things. So the blog has just been hanging out here waiting for me.

Gloria's Black Beans-2

Here I am, back for a Taco Tuesday post with a great side dish that you will love to serve along side your tacos or in your burritos or next to some grilled chicken or mixed into some salad… BLACK BEANS!!!!

But they are not any ordinary beans. Oh no, they are “Teacher’s Beans!”

Gloria's Black Beans-5 Gloria's Black Beans-6

Autumn went to the most amazing home-daycare from 12 weeks until the time we moved to Florida. Gloria and Ivette ran the daycare with such love and kindness. We wish we could have brought “Teacher” and “Hermana” along with us! Autumn was Gloria’s buddy in the kitchen so I always heard about the food they had and how much she enjoyed it.

One such favorite was her black beans. So I requested the recipe so that Autumn could enjoy something that was familiar and comforting to her. We went to the store for the ingredients and she was so excited about having “Teacher’s Beans”.

Gloria's Black Beans-3

We were all so happy with how they came out. Autumn ate a big serving while saying “Yay! Teacher Beans!” and “Yummy yummy in my tummy”. That’s true love right there.

These tender beans are a must make for your family dinners.

Gloria's Black Beans-4

Gloria’s Black Beans

Makes 8-10 servings

Ingredients

  • 1 pound dry black beans
  • 6 cloves of garlic, minced
  • 1 large green bell pepper, diced
  • 1 large yellow onion, diced

Process

  1. In a very large bowl, combine the dry beans with enough water to cover the beans by 2″. Let sit overnight for 8-12 hours.
  2. Drain and rinse the beans.
  3. In a very large pot, bring the beans, garlic, pepper, and onion with 6 Cups of water to a boil. Turn down the heat to simmer the beans, covered, for 1 hour. Stir every 15 minutes.

 

Coca-Cola Carnitas

Coco Cola Carnitas

All of our stuff arrived today!!!!!

Coco Cola Carnitas_01

I was so dang excited when that massive truck pulled up to the house.

The shipment was 2 days late so I was not that happy since I had to take a day off of work for it, but I was excited to have our stuffs! Yay stuffs! At least we got a $200 credit, but now I’m behind in work. Can’t win them all.

But for the next 4 hours I played air traffic control to the 2 guys unloaded all our stuff to the different rooms in the house. A lot of that was tricky since we are not really unpacking everything since we are living at my dad’s house while we a house is built. So there was stuff that was from Autumn’s room but shouldn’t go there now since we didn’t need it for the next 6-8 months so that and then had to go in the garage/other bedroom WIC. So I was trying to mentally cull them out as the guys had boxes as high as me on dollies to roll into the house and unload. They were great with my directions and setting things up.

Coco Cola Carnitas_02

And I might have hugged my box of shoes when they were unloaded from the truck. I missed all my Sperry’s. Okay, I totally did! ha!

But the unpacking will have to wait since I have 3 (insane) deadlines next week and Price is already traveling for work. I think I need to actually work both days because of stuff to do and from having to take yesterday off for the movers. Yes, I know Easter is Sunday. Oh well, a deadline is a deadline. Plus, yay OT. I’m gonna have to treat myself some more Sperry’s for the spring.

Coca Cola Carnitas-5 Coca Cola Carnitas-6 Coca Cola Carnitas-7 Coca Cola Carnitas-8 Coca Cola Carnitas-9 Coca Cola Carnitas-10

Anyway, I made a big batch of these Coca-Cola Carnitas this past weekend which is helping us get through the week since it makes life so much easier when you don’t have to cook dinner at night. Plus, they are dang awesome.

They are great to serve to a crowd since you don’t have to worry about someone saying they are too spicy. They are perfectly seasoned and kinda sweet without you being like ‘eww soda!’ Trust me. Aside from a few Sonia Limeades, I haven’t had soda in a year and a half. So I sorta felt wrong buying it, but this might just have to be my exception to the no-soda rule.

Coco Cola Carnitas_03

We always get bone in pork shoulders since I love how the bone gives the meat just a bit more flavor and keeps it really moist. Okay, I could be making that up, but that’s what I think so let’s go with it. So, in this case, I just cut the majority of the meat off the bone and adding the bone to the cut up meat in the pot. Super simple.

The carnitas are really versatile, so be sure to enjoy them in tacos, burritos, quesadillas, rice bowls, salads, and on nachos. You’ll love making, and devouring, these carnitas!

Coco Cola Carnitas_04

Coca-Cola Carnitas

Makes 6-8 servings

Ingredients

For the Carnitas

  • 3 1/2 -4 pounds fatty pork shoulder or pork butt*, cut into 2-inch cubes
  • 3-4 Tablesoons Cup garlic powder
  • Kosher salt and freshly ground black pepper
  • 2-3 Tablespoons Canola or vegetable oil
  • 3 Cups Coca-Cola
  • 1/2- 2 Cups water
  • 10 sprigs fresh tarragon
  • 5-6 bay leaves
  • 6 sprigs fresh thyme

For Serving

  • Corn tortillas
  • Suggested toppings: salsa verde, diced onions, cilantro leaves, sliced radishes, lime wedges and sliced avocado

Process

  1. Sprinkle the pork on all sides with the garlic powder and plenty of salt and pepper
  2. Heat the oil over medium-high heat in a heavy Dutch oven or thick bottomed pot. Add the pork and fry on all sides until well browned, about 20 minutes.
  3. Add the Coca-Cola and water (there should be just enough liquid to cover the sides of the meat). Bring to a boil and reduce to a simmer. Add the tarragon, bay leaves and thyme.
  4. Cover and simmer until the pork is tender, about 2 – 2 1/2 hours. The Coca-Cola will have caramelized and the liquid will just about completely evaporated.
  5. Transfer the pork to a cutting board and shred with your hands or forks. It may be preferred to remove some fattier bits as you shred the meat
  6. Serve with warm corn tortillas (charred over a flame) and toppings on the side.

*If you purchase bone-in pork shoulder, then you will want a large one to account for the weight of the bone, 4 – 4 1/2 pounds

Adapted from Chef Marcela Valladolid

B.L.T. Tacos

BLT Tacos

I literally can’t even with this week.

BLT Tacos_01

Mainly, I can’t deal with Instagram.

Who the hell do they think they are trying to mess with the algorithm?

Have you heard? If not, brace yourself.

They are planning on changing the way that you view your feed. Instead of the chronological order in which you currently see it they are doing to change it up so that you see the posts so that most popular ones appear first. I get it, IG stays that we miss 70% of our feed so this will help us see what we want to see. But no, just no. I like what I see, the way I see it. Don’t touch it.

I like FB, but part of the reason I really truly hate it is that they rank things for you and present to you what they think you want. I’m sure there are load of smart people that work there and they have this all figured out, but, again, no…

BLT Tacos_02

Part of the reason that I love Instagram is that it is a mix of the things I love… food pictures, baby pictures, dog pictures, kids clothing consignment. I just like to randomly scroll through it. But if they now edit what I see and how I see it I am going to be turned off by the whole damn thing.

I know that writing a ranty post about it is silly, but my week is crazy and this is just the icing on the damn cake.

Hey, Instagram… YOU DON’T KNOW ME.

BLT Tacos_05 BLT Tacos_06

In other news, my current approach to cooking is ‘just do it’ I’m all sorts of Nike right now, except when it comes to physical exercise since I have no time for it. And don’t even give me some BS about making time for it. I projected out my work week and I’m prob going to be close to 60 hours so don’t even.

Anyway, just do it…

Just cook up some bacon. Just cut up a tomato. Just toss some lettuce on a tortilla. Just slap your bacon on there. Just toss some tomato on there. Just, drown your sorrows in ranch dressing.

I used a thick cut pepper bacon and let me tell you, da bomb. Get some.

BLT Tacos_03

Just make these and just enjoy Instagram while you still can.

BLT Tacos_04

B.L.T. Tacos

Makes 8 Tacos (4 servings)

Ingredients

  • 1 pound of bacon, thick cut is suggested
  • 2 large tomatoes
  • 8 tortillas
  • lettuce, I used mixed greens
  • ranch dressing

Process

  1. Cut bacon slices in half. Cook bacon in batches until desired doneness. Place on a paper towel lined plate to absorb excess drippings.
  2. Cut tomato in thin wedges.
  3. Place a bit of lettuce, 3-4 pieces of bacon, a few wedges of tomato on a tortilla. Spoon a bit of ranch dressing on each taco. Enjoy.

Quick Dessert Quesadillas

Quick Dessert Quesadillas

It’s a big week!

A lot is going on. It’s awesome. It’s crazy. It’s wonderful. It’s horrible. I love it. I hate it. I’m tired. I’m energized. When was the last time I washed my hair? Let’s not think about that. ugh

Quick Dessert Quesadillas

And yesterday was a really big day!

The Purchase and Sale agreement for our house was signed!!!!! And the house is officially sold next Wednesday. Hip Hip Hooray!

Quick Dessert Quesadillas

And all our tons of crap was picked up to make it’s journey down the east coast. And when I say TONS, I mean it. It’s not like “literally, guys, omg we have tons of stuff!!” We really do. They weighed it, and we were charged for it.

I think it’s all my pyrex. yep… ha!

Plus, at this point it’s T-minus 5 days until The Hubs and the pups are in FL!!!!

Quick Dessert Quesadillas_06 Quick Dessert Quesadillas_07

Quick Dessert Quesadillas_08 Quick Dessert Quesadillas_09

I’m giddy with excitement. I’m excited for Autumn to have her world complete again too. The move without Price was hard for me, but extra super-duper tough for her. But it was just a month in the grand scheme of things so we all sucked it up and made it work.

But life had to keep on chugging, so I just kept on going to work, enjoying the warm weather, and eating all the strawberries I laid my eyes on.

Quick Dessert Quesadillas

It’s strawberry season here in Florida so we’re all up to our kneecaps in strawberries. No exaggeration. Okay, maybe a little. But I wouldn’t mind if that was a real thing.

But I’ve been eating strawberries like crazy and one of the things I whipped up were these Quick Dessert Quesadillas. I had mine with strawberries and my Dad requested his with bananas. I should have made one with both. And then extra Nutella. Just because.

Quick Dessert Quesadillas

You’re just 3 ingredients away from a great dessert!

Quick Dessert Quesadillas

Quick Dessert Quesadillas

Makes 4 quesadillas

Ingredients

  • strawberries or bananas
  • 8 fajita sized tortillas
  • Nutella

Process

  1. Dice the strawberries and thinly slice the bananas.
  2. Toast fajita sized tortillas over an open flame with
  3. Spread a thin layer of Nutella on one side of each of the tortillas. Press some fruit into the Nutella on one of the tortillas. Sandwich with another tortilla with the Nutella side down. Cut into 4 wedges. Repeat with remaining tortillas and then enjoy!