#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

[madewithonerib]

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The No-Brainer Meals Chefs Make When They’re Too Tired to Cook

It doesn’t have to be another takeout night.

We’re all looking for inventive ways to make the most of what we have in our pantries to avoid grocery store trips—but sometimes, figuring out what to make for dinner can be more work than fun. Before you give up and subject yourself to a Chopped–esque scramble, allow us to step in with a little creative guidance.

We tapped our trusty network of foodies and chefs to source the low-lift recipes they turn to when they’re too lazy to cook. Spoiler alert: The dishes are delicious and easy to prepare. See for yourself.

Flour Shop founder Amirah Kassem—author of The Power of Sprinkles and purveyor of the Insta-famous exploding sprinkle cake—may be popular for her sweet treats, but she knows that the true key to happiness is pizza. Kassem picks up ready-made dough from a local pizzeria and bakes it at home with choice toppings. Her go-tos: soppressata with a spicy honey drizzle or vegetables with freshly sliced avocado. Though in a pinch, a basic Margherita will do just fine.

Cacio e Pepe

Half Baked Harvest’s Tieghan Gerard never fails to stun us with her creations, and her weeknight meal of cacio e pepe is no exception: “I always have all the ingredients on hand, and it takes less than 30 minutes from start to finish to throw together,” she says. All you need is pasta, butter, black pepper, Parmesan cheese, and a bit of lemon and arugula for garnish. 

Baked Chicken Quesadillas

When takeout just won’t do, The Modern Proper’s Holly Erickson turns to the melt-y, cheesy ease of baked chicken quesadillas. “Cooked chicken and cheese are staples in my fridge, so I just load up some tortillas and pop them in the oven until they’re crispy on the outside and gooey on the inside—dinner is done, and everyone’s happy,” says Erickson.

Grilled Cheese

After a long day in the kitchen at Nashville’s Chauhan Ale & Masala House, chef and Food Network star Maneet Chauhan relaxes with a toasty grilled cheese, which she elevates with a medley of spices, including ginger, cumin, and masala. This isn’t your average elementary school–era sandwich. [Picture at the very top]

Garlic Sauce Pasta

“For those nights when I just can’t be bothered to spend more than 10 minutes in the kitchen, it’s all about this super-garlicky, cheesy pasta,” says What’s Gaby Cooking’s Gaby Dalkin. “It takes no time to whip up and makes enough for dinner and maybe even a leftover lunch.” The five-ingredient sauce uses pantry staples you’re guaranteed to have on hand at all times. 

Shakshuka

Photo courtesy of Eden Eats.

Top Chef Canada host and cook Eden Grinshpan is all about the baked goodness of shakshuka—a low-effort dish that can easily be scaled for a large or small group. Entertainers, take note: “The simple, filling tomato sauce can pack a big punch when seasoned properly,” Grinshpan notes. “My husband and I love making it for a quick dinner or for brunch.”

Brown Rice and Escarole Bowl

Photography by Iain Bagwell, Food Styling by Erin Merhar, Prop Styling by Heather Chadduck Hillegas for Cooking Light.

For The Smile’s executive chef Melia Marden, weeknight meals entail something healthy that only takes five minutes to make. “I always have brown rice going in the rice cooker, and I also try to have a jar of chili oil in the fridge at all times,” she says of her secret weapon for dressing up simple vegetables. Her easy escarole bowl is topped with sliced avocado and garnished with olive oil, Aleppo chili flakes, and garlic. 

Crispy Skinned Sweet Potato With Avocado Mash and Chimichurri

Photo courtesy of What’s Cooking Good Looking.

“I make a variation of this sweet potato recipe at least twice a week,” says natural food chef Jodi Moreno of What’s Cooking Good Looking. “It hits all the right notes—healthy, tasty, and filling—and it’s easy to throw together.” Add a soft-boiled egg for some extra protein. 

Hummus

Photo courtesy of Food Lovin’.

“I always keep quality, fresh hummus in the fridge, and when I’m too lazy to cook—especially after a long night working in the slice shop—I’ll warm up a pita and serve it alongside the hummus, mixing in some high-quality extra-virgin olive oil, Maldon salt flakes, and paprika,” says Noam Grossman, cofounder of NYC’s newest hot spot, Upside Pizza. He suggests topping the protein-rich hummus with fresh vegetables and herbs, which he always tries to have around, as well as olives and pickles for an added burst of flavor. 

Kale Pesto Pasta

Reprinted from Chloe Flavor. Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

After a jam-packed day, chef Chloe Coscarelli resorts to a simple, five-ingredient kale pasta that features a handful of essentials she always has in her pantry. Dressed in a vegan pesto—made from kale, cashews, olive oil, garlic, and lemon—it’s a light and refreshing dish that is sure to please.

Creamy Polenta

Photo by Alex Lau for Bon Appétit.

Marlow Bistro’s chef, Zivko Radojcic, turns to an easy-to-prepare bowl of creamy polenta to satisfy his weeknight cravings. “When I’m tired, I like to add some mushrooms with a fried or poached egg for protein,” he notes. “I make the polenta itself with milk, water, crushed garlic, butter, and Parmesan cheese.”

Fried Rice

Photo by Ali Cayne.

Haven’s Kitchen founder Ali Cayne knows a trick to using up every last bit of those leftovers: Toss them in a frying pan and turn them into fried rice. “It’s the perfect use for day- or two-day-old delivery rice and a good way to get in all sorts of veggies for my kids and me,” she explains. Feel free to freestyle with the vegetables you use; the aim is to finish up whatever’s in your fridge. 

Cheese Board

Photo by Evan Kalman for Add1tbsp.

Add 1tbsp’s Evan Kalman’s go-to is perfect for when you don’t want to go anywhere near a stove. His pick is a charcuterie board, and the usual suspects include a goat cheese, a blue cheese, and a Cheddar. “Not only is it visual—we do eat first with our eyes—but I can throw one together using whatever I have on hand,” he says of his “misfit boards.” Consider this your chance to improvise with the final scrapes of mustard, the last few pickles in the jar, or even a barely there spoonful of ricotta. This meal’s biggest perk is its flexibility. 

Elly Leavitt is an Associate Digital Editor at Domino.

Nutella Chocolate Rolls | UK Barb

Hmm interesting how Barb has specialized in chocolate desserts

[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.

[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.

[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.

[saltedcaramela]

My mom hates too sweet desserts and hence her love of Asian markets lol. When I bake I’ve learned to cut back on the sugar to make it less sweet for her. One of my faves are these thick pancakes with yam filling, they’re bigger than the size of your palm, they’re very mildly sweet but they hit the spot. 🤤

For the “Not Too Sweet” gang, hit up an East Asian bakery for a slice! The highest compliment an Asian person can give a cake is “Oh, nice, that’s not too sweet.” 😂 Some international chains include 85 Degrees (from Hong Kong or Taiwan, I think) or Paris Baguette (which, despite its name, is a Korean company).

haha i'm asian i know this way too well, it's the first thing my parents say everytime we eat desert

we don't have 85 degrees in paris but we do have paris baguette, i should try it one day. there are also nice asian bakeries in the 13th arrondissement :)

[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.