#dessert quesadillas

[transsubstantiatio]

Recipe for Dessert Quesadillas with Peanut Butter, Chocolate, and Marshmallow These sweet quesadillas are filled with peanut butter, chocolate, and marshmallow for a fun dessert after a Mexican-themed dinner. cooking spray, 1/4 cup semi-sweet chocolate chips, 4 flour tortillas, 1/2 cup marshmallow cream, 2 tablespoons crunchy peanut butter

[annabelmoore]

Mexican - Dessert Quesadillas with Peanut Butter, Chocolate, and Marshmallow These sweet quesadillas are filled with peanut butter, chocolate, and marshmallow for a fun dessert after a Mexican-themed dinner.

[sleepdeprivedyt]

her: your ticket gotta be blank if we are to partake in any tomfoolery

me:

[anzu2snow]

Went to Hops and Drops last night for dinner. Got peach tea. (Not pictured.) It had actual peaches in it. Shared tempura cauliflower. Got bbq chicken quesadillas. There was a lot of sauce. The salsa didn’t make sense to me because of all the sauce. I ordered it without onions, bacon, sour cream, and guacamole. A lot of things, but they got it right. Ate half of it. I’ll have the rest for lunch. Got their chocolate cake. It was huge. Only ate the topping and a little of the inside. Didn’t take the rest home. It’d be too much for me.

[foodshowxyz]

Korean Bulgogi Quesadillas

Yields: 4 servings Prep Time: 20 minutes Cook Time: 15 minutes

Ingredients:

Bulgogi Marinade:

1 lb thinly sliced beef (sirloin, ribeye, or other tender cut)

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons sesame oil

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated ginger

1/2 teaspoon black pepper

Quesadillas:

8 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup kimchi, drained and chopped

1/4 cup gochujang sauce (optional, for a spicy kick)

2 green onions, thinly sliced

For Serving (optional):

Sour cream

Sesame seeds

Instructions:

Marinate the Bulgogi: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add the thinly sliced beef and toss to coat evenly. Marinate for at least 30 minutes, or ideally overnight in the refrigerator.

Cook the Bulgogi: Heat a large skillet over medium-high heat. Add the marinated beef and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove beef from skillet and set aside.

Assemble the Quesadillas: Lightly warm a tortilla in a dry skillet over medium heat. Sprinkle with a layer of mozzarella and cheddar cheese. Top with some cooked bulgogi, kimchi, and a drizzle of gochujang sauce (if using). Sprinkle with green onions. Fold the tortilla in half.

Cook the Quesadillas: Place the folded quesadilla back into the skillet. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted.

Repeat: Continue with the remaining tortillas and fillings.

Serve: Cut the quesadillas into wedges and serve immediately with your favorite toppings like sour cream and a sprinkle of sesame seeds.

Tips:

Customize it: Add other vegetables like bell peppers or onions to your bulgogi.

Spice it up: For more heat, increase the amount of gochujang or add red pepper flakes.

Get creative with cheeses: Experiment with other melting cheeses like Oaxaca or Monterey Jack.

[smackdownhotel]

Tonight’s special

Buffalo 🦬 chicken 🐔 crunchbomb W/peanut butter+banana 🍌 quesadilla and chips

[greeds]

oh BABYYYYYYYYYYYYYY I JUST TRIED KNAFEH AND ALSO ROSEWATER BOUZA FOR THE FIRST TIME...............LORDDDDDDDDDDDDD NEW FAVE DESSERTS UNLOCKED

[miss-floral-thief]

Oh the Guatemalan place that relocated has tables so guess they’re gonna try to be a proper restaurant and not a snack place

[frenchricegames]

Quesadilla Salvadoreña Recipe Quesadilla Salvadoreña is a sesame seed-topped sweet bread made with Parmesan cheese that's commonly served with coffee for breakfast or as a snack. 1 teaspoon baking powder, 3 large eggs separated divided, 1 cup rice flour, 1 tablespoon sesame seeds or to taste, 3/4 cup sour cream, 1/2 cup butter melted, 1 package Parmesan cheese finely grated, 1 cup white sugar

[lafamedischi]

Crispy and Gooey Dessert Quesadillas Recipe

[clemenssetz]

Cinnamon Apple Quesadillas Apples are sauteed with cinnamon and maple sugar and then placed in between flour tortillas to make this quick and easy breakfast quesadilla. 1 pinch ground cinnamon or more to taste, 2 11-inch flour tortillas, 2 tablespoons light corn syrup, 1 pinch brown sugar, 1 Honeycrisp apple diced, 1 tablespoon maple syrup, 1 tablespoon honey

[kristhegooseman]

Cinnamon Apple Quesadillas This quick and simple breakfast quesadilla is made with apples that have been sauteed with cinnamon and maple sugar before being sandwiched between two flour tortillas.

[atoaofficial]

Quesadilla Salvadoreña

Quesadilla Salvadoreña is a sesame seed-topped sweet bread made with Parmesan cheese that's commonly served with coffee for breakfast or as a snack.

[anzu2snow]

Went to Isla Bonita last night for dinner. I ordered their fajita quesadilla without onions, sour cream, or guacamole. I didn’t know that it came with rice and beans. At first it came out with refried beans and Mexican rice. I can’t have them because they might use pig lard. (I don’t eat pig products.) So, I told them to make the rancho beans (they’re listed as vegetarian) and white rice (theirs has garlic mixed in). It took a little while for them to make it again. They really listened to me when I said no onions. They even picked them out of the pico da gallo. That’s above and beyond. It was really good. I had 2 pieces of the quesadilla and half of the rice and beans. Took the rest home and made a nice lunch today. Shared some churros for dessert. They were good, but not completely cooked in the inside. So there was a gooey center that stuck to my teeth and roof of my mouth. A little weird. Overall, it was great, though.

[cakerybakery]

Who wants a present?

-

Lucifer watched Adam in the kitchen for a while from the hotel hallway.

Adam was making himself a snack. It was fascinating to watch.

He knew life was hard on Earth. Adam talked about it sometimes in the group sessions. Sometimes there just wasn’t enough food to go around in those early days and he did what he could to keep Eve fed and the kids fed. The babies needed her milk and she needed food to make milk. Giving up some of his food was the easy choice to make.

Getting to heaven with all this food that wouldn’t be invented for thousands of years, it made him a little gluttonous. It didn’t help that the man was tall. He just naturally ate a lot.

Adam first made himself a peanut butter and honey sandwich, as he put the honey away he squeezed some directly into his mouth. As he ate his sandwich he made his real snack, a chicken quesadilla, with vegetables, a pack of chips, and a smoothie.

Lucifer mostly subsisted on coffee and spite. And on most days, just coffee.

Adam finished cooking and got down two plates. He cut the quesadilla into pieces and split them between the plates, did it again with the vegetables, then with the chips, he poured the blended smoothie into two glasses. He put everything on the kitchen island and pulled out two stools.

“Are you eating or not?”

Lucifer jumped, he hadn’t realized he had been spotted lurking in the shadows of the hallway.

Sheepishly he wandered in and took the spot next to Adam. He couldn’t remember the last time he really ate much of anything. Lilith used to cook when they were young. He could only do a few things himself. Mostly, they had servants to do the cooking. Lucifer didn’t need to eat and just sort of stopped after Lilith left.

He looked up at Adam and down at the plate. It was more than he normally ate when he did eat, much more. Lucifer picked at it, trying to be polite.

A hand was on his thigh and electricity burned its way up his spine into his brain where it bounced around as Adam spoke.

Lucifer found himself opening his mouth as Adam put a bite of food in it.

Chewing slowly Lucifer found it was good. Adam was a good cook. He swallowed.

“Try this now.” Adam smiled at him holding up a chip to be fed to him. Adam turned in his seat so the thumb on the hand on Lucifer’s thigh could rubbed in little shocking circles on Lucifer’s inner thigh.

Again, Lucifer opened his mouth and let Adam fed him.

Every bite was like that. Adam’s thumb rubbing circles, sometimes moving up and making Lucifer whimper, like a reward for eating another morsel.

By the time Lucifer’s plate was empty, he was a mess. Adam hadn’t touched him beyond that one thigh or his lips as food was placed on his tongue, but his knees were weak, his heart was pounding, his dick was straining to be freed.

Did Adam know what he was doing to him? He had to know. There’s no way he was keeping a straight face.

“How was that? Did you enjoy the meal?” Adam’s hand squeezed Lucifer thigh again.

Lucifer didn’t respond. He couldn’t respond.

“Good job eating it all.” That hand slid up and Lucifer breathed hard as his brain began to misfire and tingle pleasantly.

“I noticed you eat more when you’re happy. Did I make you happy?”

Lucifer moaned. He couldn’t quite grasp how to make his voice work.

“I think you deserve a reward for eating all your food, don’t you?” Adam leaned in and Lucifer closed his eyes. Fireworks and lightning competed in the brain and body as Adam’s lips moved against his. “Supper is in a few hours. If you eat all your food without help how about I join you for some dessert?”

Nodding furiously was all Lucifer was capable of anymore.

Adam’s strong hand squeezed his thigh again, so tantalizingly close, “it’s a date then.” The hand pulled away, Adam picked up his food and left Lucifer alone to melt and cool down by sipping on the fruit smoothie.

[trekwiz]

Food Replicators: A Missed Opportunity

I was just thinking about how we see food replicators portrayed in Star Trek: people generally eat their "staples". It's even a way to offer "a bit of home" for traveling alien species--just download the appropriate culinary database and you're good to go.

But we haven't really seen the shows explore what happens to a cuisine once you introduce replicators.

Sure. You had a busy day at work so you come home to your go-to. We make a lot of quesadillas: they're low effort, and it's easy to get a lot of variety in the fillings. And yeah, if I had a replicator, I'm probably still going to eat quesadillas.

But I really love dumplings. Especially fried dumplings and soup dumplings. I can make fried dumplings. It's a lot of work and it never tastes anywhere near as good as restaurant dumplings. I get them maybe once a month or every other month.

But if I had a replicator? My diet would probably be mostly dumplings. That's only a slight exaggeration. I would probably eat them daily--and try a variety of recipes--some days for lunch, some for dinner. And I might even explore what breakfast dumplings would be like: would egg and bacon dumplings work?

If I had a replicator, my staple foods would be different from what my staples are in reality. Not drastically. But it would be noticeable.

I want to add one more layer of complexity, though. I'm imagining foods I know I enjoy, and removing the expense and effort from the equation. I can easily recognize how my food norms would change under those terms. Exploring that concept is interesting enough, but it doesn't really capture how deeply a replicator could affect cuisine.

Can replicators make impossible foods?

What completely unique thing could come out of a replicator that revolutionizes what we eat?

The premise of a replicator is that it doesn't cook food. It assembles molecules in the right sequence, at an appealing temperature. That would necessarily suggest something huge: cooking methods can be irrelevant.

Could you have soft, steamed broccoli stems, with a crisp sautéed floret still attached? Roasted Potatoes with an au gratin interior?

How many desserts with mutually exclusive bake times and methods could now be seamlessly combined together? Maybe a perfectly baked meringue inside a cake instead of on top?

You could probably have a literal creme brulee snack bar, with a crispy caramelized shell all around it, holding it together.

People would experiment. Which ones take off as a standard after dinner treat for local culture, and which ones are so fantastic that they become tomorrow's festival foods? Which ones spur "gross" eating competions? Will this affect food fights?

I feel like this would be an interesting side plot for a random food historian on the crew to geek out over.