Yummy Baked Quesadilla Triangles

It’s Tuesday – and for some that means Taco Tuesday. According to Wikipedia, Taco Tuesday is an American custom of going out to eat tacos. Seems restaurants offer special deals on their Tacos much the same way bars have Happy Hour. Taco Tuesday, according to Wikipedia, is especially popular in the beach cities of Southern California with Fish Taco Specials every Tuesday night.

In our house, Tuesday is Tijuana Tuesday. Anything and everything Mexican finds its way to the family table. While Tacos are popular, so to are Enchiladas, Burritos and Tostadas. One of my favorites is Pollo a la Sartén con Cilantro y Lima. Hubby is a big fan of Cena Tampiqueña while Kiddo would have Carnitas Asada Fajitas any day of the week.

I had noticed lately that a new craze seemed to be popping up on many of my recipe sites. While each creator gave the simple hand-held pocket their own spin, it seemed fairly straight forward. Flour tortillas filled with four different ingredients. Cut, fold and there ya go – a yummy pocket supper. Yeah, had to give these Quesadilla Triangles a try. My guys loved them. I thought they were delicious, but really messy. Messy fun.

Baked Spicy Quesadilla Triangles
4 tablespoons Butter
2 Roma Tomatoes
2 (4 oz) cans Diced Green Chili
1/2 whole Yellow Onion
1/2 lb Ground Beef
1/2 lb Chorizo
Taco Seasoning to taste
Cumin to taste
2 tablespoons Flour
1 can Refried Beans
6 Burrito Size Flour Tortillas
Nacho Cheese Spread as needed
Sour Cream as needed

Heat the oven to 450 degrees. Melt butter, brush a large sheet pan or rimmed cookie sheet with half of the butter.

Dice tomatoes, place in a small mixing bowl. Drain green chilies. Mix chilies with diced tomatoes and set aside.

Peel and dice onion. In a skillet, cook ground beef, chorizo and diced onions until meat is cooked through, breaking apart as it cooks. Once browned, season to taste. Sprinkle with flour to make a slightly pasty meat spread. This will help the meat stay put.

While the meat cooks, warm the refried beans for easy spreading. Set aside.

Once the meat is ready, create an assembly station with all the spreads and tortillas within easy reach.

Working with one tortilla at a time, fold tortilla in half, then half again to pinpoint the center. Use a pizza cutter or sharp knife to cut a slit in the tortilla to the center.

Spread Nacho Cheese on a quarter of the tortilla, followed by meat on a quarter, then tomato mixture, and finally refried beans on the last quarter.

(I know, the pictures don’t match the directions. It wasn’t until I began to fold the tortilla that I realized having the tomatoes as the last quarter was a mistake – the moment I picked up the pocket, some of the tomatoes fell out. What can I say – live and learn!)

Fold the tortilla a quarter at a time beginning with the cheese, fold over meat, fold over the tomato mixture and finally refried beans to create a rounded triangle.

Arrange quesadillas on the prepared baking sheet. Brush tops with remaining melted butter.

Cover with foil, place in the oven and bake for about 15 minutes or warmed through.

Garnish quesadillas with a little more of the tomato mixture and a dollop of sour cream. Serve and enjoy.

Just don’t forget the Margaritas!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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