Chorizo And Cheese Quesadillas

These super fast quesadillas can be grilled and used as an appetizer or main dish.

Ingredients:

• 8   ounces bulk chorizo or mild Italian sausage
• 1/3  cup chopped onion
• 2   cloves garlic, minced
• 1   fresh jalapeno pepper, finely chopped
• 6  6 - 8  inches vegetable-flavored or plain flour tortillas
• 1   tablespoon cooking oil
• 1   cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
• 2   tablespoons snipped fresh cilantro or parsley

Directions:

1. For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.

2. Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.

3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges. Makes 8 servings.

Source: recipe.com

Roughneck Chili

Still looking for the perfect basic chili recipe to call your own, one that skimps on the bells and whistles, but delivers all the classic flavor your family craves? Look no further, because we've got you covered! Prefer beans in your chili? Simply add one 15 oz. can, and reduce ground beef to 2 pounds.

Ingredients:

• 3   pounds lean ground beef
• 2  14  ounce can beef broth
• 1  8  ounce can tomato sauce
• 1/2  cup finely chopped green sweet pepper
• 4   drops bottled hot pepper sauce
• 3 - 4   tablespoons chili powder
• 4   teaspoons onion powder
• 1 1/2  teaspoons ground cumin
• 1   teaspoon instant beef bouillon granules
• 1   teaspoon garlic powder
• 1/4 - 1/2  teaspoon cayenne pepper
• 3/4  teaspoon ground white pepper
•  Dairy sour cream (optional)
•  Shredded cheddar or Monterey Jack cheese (optional)
•  Avocado dip (guacamole) (optional)
•  Directions:

   

  1. In a 4-quart Dutch oven cook ground beef until meat is brown; drain fat. Stir in broth, tomato sauce, green pepper, pepper sauce, chili powder, onion powder, cumin, bouillon, garlic powder, cayenne pepper, and white pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. If desired, top with sour cream, cheese, avocado dip, or tortilla chips.

   

  VariationRoughneck Chili with Beans: 

   

  Prepare as above except decrease ground beef to 2 pounds and add one 15-ounce can kidney, great northern, or chili beans, rinsed and drained, before simmering.

   

  Tortilla chips (optional)

   

  Source: recipe.com