Sunday, June 9, 2013

RaceDay Recipe: Quick Quesadillas

What a beautiful race day!  I'm almost happy the Nationwide Series was rained out last night, so I have Iowa keeping me entertained this morning while I wait for Pocono to fire up.

RaceDay Recipes will be recipes you can make on race day, and still have time to actually watch the race.  I don't know about you, but I don't want to be the one slaving over the BBQ pit or spending hours compiling finger sandwiches.  I want something yummy to eat that can be compiled during pre-race festivities or during a lengthy debris cleanup.  Will they be super healthy?  No.  But the ingredients will represent how I enjoy my food and for my small family of two.

Quick Quesadillas.  Prep time: 5 minutes  Cook time: 10 minutes
Serves: 2


3 Whole wheat Fajita size tortillas
1 package Purdue Short Cuts Chicken (Original Roasted)
1 cup shredded Colby jack cheese
1/8 Sweet slicing onion, sliced
1/8 Green Pepper, sliced
1/4 cup taco sauce (medium)
1/2 cup chunky salsa (medium)
1/4 sour cream
Cholula Sauce for seasoning


Use the grill side of your double-sided griddle.  Bring to medium heat.  Spray down with Pam.  Lay tortilla onto the griddle. On one half of the tortilla layer cheese first, chicken, onion, pepper, pour a little taco sauce and Cholula sauce to taste.  Top with more cheese. The cheese melts and serves as the glue to keep your quesadilla together.  Build all three quesadillas. Fold them in half. Flip when cheese starts to melt and tortillas are nicely toasted (approx. 2 minutes).  Toast and melt the other side.

Remove from heat. I use a pizza cutter to slice the quesadilla in quarters.  Place on plate. Top with salsa and generous dollop of sour cream.

Change up peppers and sauces to meet your desired heat level.  Mix it up with beef, hamburger, pulled pork and even crab meat. Or go veggie!

Don't forget the guacamole!

Happy Snacking while they search for Jacque DeBris.

(Also a great recipe for rain delays...just sayin')

Have a great RaceDay recipe? Send it to me! I'd love to post it here to share with other racing foodies :)


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