London Broil Quesadilla

I love a recipe I can get 2 meals out of! I’m not a huge left over fan, unless it taste delicious. Well that’s where this recipe came in. I’m going to give you my Air Fryer London Broil recipe as well as how I made the quesadilla in the air fryer as well. Perfectly Quick meal for a busy week night! Better than take out!

London Broil Quesadilla

London Broil Ingredients:
1 London broil, 2 lbs
1 T olive oil
1 t garlic powder
1 t onion powder
1 t steak seasoning
1/2 t salt
1/2 t pepper

London Broil Directions: Preheat air fryer at 400°. Rub the London broil with the oil and season with above seasonings on both sides. Add the London broil to the Air Fryer rack or basket. (Note: I have an air fryer oven with a rack.) Cook the mean at 400° for 13-15 minutes flipping half way. Check the temp with an instant read thermometer. 135° for medium rare and 145° for medium to well. Let the mean rest at least 5-7 minutes before slicing.

Quesadilla Ingredients:
2 medium- large flour tortillas
8-12oz shredded cheese (I used a reduced fat Colby Jack)
olive oil spray

Optional Additions:
onion, diced or sliced
fresh jalapeños
beans, black or refried
bell peppers
chopped cilantro
olives

Serving ingredients:
sour cream
hot sauce
salsa
guacamole

Quesadilla Directions: Thinly slice freshly cooked London broil or left over London broil. Assemble the quesadilla by placing cheese on half the tortilla. Top with the sliced meat and whatever else you are using. Top with more cheese. Fold over the tortilla. Complete with 2nd tortilla. Spray with cooking spray. Place in the air fryer at 400° for 8 minutes, flipping half way. You will need to place something on top of the quesadillas when you first start cooking the quesadilla. The tortilla may fly open before the cheese is melted. Once you flip it over it won’t be needed. I use an oven safe aluminum pan. Cook till your desired crispiness. Remove and serve with your favorite toppings!



Apple Pie Nachos

I love these apple pie nachos!! They remind me of apple pie but much easier to make! These whiskey apples can literally be eaten on their own and they are delicious. I just add some sweetened up tortilla chips and some ice cream to take this dish over the edge.

Apple Pie Nachos

Ingredients:
4 flour tortillas cut into triangles
1/2 stick butter, melted
2 T granulated sugar
1/2 T cinnamon
Cinnamon whiskey apples, recipe below
vanilla ice cream

Directions: Make cinnamon whisky apples according to recipe below. Heat oven at 400°. Add tortillas to a large baking sheet. Brush the tortillas with butter and sprinkle with cinnamon and sugar. Bake in oven for 7-8 minutes, flipping half way through. Bake until the tortillas are crispy. Note: The tortillas will crisp up more once they sit outside the oven.

To assemble the nachos add tortilla chips to a plate and serve with warmed cinnamon whiskey apples and vanilla ice cream. Enjoy!

Cinnamon Whiskey Apples
Ingredients:
2 cup apples, peeled and diced
3/4 cup lite brown sugar
2 t cinnamon
1/2 stick butter
1 t xanthan gum (or 2 t white flour)
3 T cinnamon Whiskey, optional

Directions: Heat a medium sauté pan on medium high heat. Add in the butter and once almost melted add in the apples. Sauté about 5-6 minutes until start to become slightly tender. Add in the brown sugar and cinnamon and mix well. Next slowly pour in the cinnamon whiskey and mix together well. Let cook until a few minutes until it starts to bubble.

Add in the xanthan gum and cook about 3-4 minutes mixing often. The apple mixture will become thicker. The apples should look like they are in thicker sauce not in liquid. Once cooked use as so desired. Or let cool completely before storing in the refrigerator. Note: If you are storing these for later, make sure you heat the apples completely before use, that will thin out the sauce as it will thicken once cold.

Buffalo Chicken Enchiladas

These buffalo chicken enchilads are a hit for any buffalo chicken fan! These are nice and spicy! Great flavors and a spin a regular enchilada! I made this recipe for someone but I needed to have some pictures so I made 2 for myself just so show how to make and how they came out! Super yummy. Give it a try!

Buffalo Chicken Enchiladas

Ingredients:
4 cups buffalo chicken (Recipe posted under crockpot meals)
3 cups shredded cheese
8-10 medium soft tortillas
3 cups buffalo sauce
1 cup sour cream

Toppings:
blue cheese
blue cheese or ranch dressing
sour cream

Direction: Preheat oven 375°. In a medium bowl add in sour cream and buffalo sauce, mix well. Take a 13×9 baking dish and cover the bottom with the buffalo sauce. In a medium bowl add in the chicken and 2 cups of shredded cheese, mix well. Next take a tortilla and add in a few spoonful of the buffalo chicken mixture. Roll up the tortilla and place in the baking dish, continue with all remaining tortillas to fill the pan. Note: You may need more or less tortillas depending on how much mixture you put in.)

After all tortillas are rolled take the remaining buffalo wing sauce mixture and top completely over all of the tortillas evenly. Lastly sprinkle tortillas with the last cup of shredded cheese, evenly. Place in the oven and bake 30-40 minutes or until they are nice and bubbly and the cheese is melted. To serve, top with blue cheese crumbles, sour cream or ranch/blue cheese dressing. Enjoy!


Spicy Jalapeño Margarita

I love a good margarita! I’ve gone to this local Mexican restaurant where they served up a spicy jalapeño margarita and it was to die for! If you don’t like a little spice this might not be the recipe for you! You can really adjust the level of heat. I’ll explain how in the recipe below. Yum! Cheers

Spicy Jalapeño Margarita

Ingredients:
1 oz orange liquor (Cointreau or Triple Sec)
1 oz lime juice
2 oz tequila
2-4 slices jalapeño (with seeds)
1 slice lime for garnish
coarse salt
1/2 cup ice

Directions: If making on the rocks, add in the orange liquor, lime juice, tequila and sliced jalapeño to a shaker. Shake up vigorously. Slide lime around the rim of the margaritas glass. In a shallow bowl or plate add in the salt. Flip over the glass and turn in the salt. Add ice to the glass and pour in margarita. Add a lime wedge and enjoy.

If you want to make it slightly frozen and spicier. You can add orange liquor, lime juice, tequila and jalapeño to a blender with ice. Pulse about 4-5 times. Add to salted rim glass and enjoy. Note. This will make it way spicer as the jalapeño are completely chopped.

If want to make a pitcher just multiple this recipe by how many guest you have. Great to make ahead of time with no ice. Add ice when ready to serve or put in blender.

Shredded Beef Tacos

I love making shredded beef for tacos or burritos. It’s simple to make and comes out so tender in a pressure cooker. I personally use a pressure cooker vs an Instant Pot. However, this recipe will reflect the Instant Pot!

This beef is even great just on it’s own, in a salad, in a taco, burrito or even in a wrap. It freezes wonderfully as well! Give it a try!

Shredded Beef Tacos

Ingredients:
Meat:
3-4 lb chuck roast, excess fat trimmed
2 T olive oil
3 C beef broth (or water)
2 t onion powder
2 t garlic powder
2 t cumin
2 t chili powder
2 t paprika
2 t salt
2 t pepper
1 medium onion, quartered, optional
2 jalapenos, quartered, optional

Taco:
6-8 taco shells, hard or soft
8 oz queso fresco, crumbled

Optional toppings:
diced onion
sour cream
cilantro
avocado
salsa

Direction: Mix all above seasonings into a bowl. Fully season the beef roast on both sides. Turn the pressure cooker to saute. Add in 2 T of olive oil. Make sure the the pressure cooker is ready.

Sear the roast on all sides about 3-4 minutes. Don’t forget the edges! You are looking for a nice brown exterior. Once browned, add in the beef broth and onion and jalapeno, (if using.) This will cook for 60-70 minutes, depending on the size. Let the pressure release naturally.

Once pressure is released, remove roast and put on a large cutting board or large bowl and shredded using 2 forks. I skim the fat off the top of the liquid inside the pot and add the juices to the meat. This give is a nice rich flavor.

Warm tortillas and assemble the tacos. Add a few spoonfuls of beef and then your desired toppings. My go to toppings for anytime I make steak or beef tacos is always, queso fresco, onion, cilantro, & sour cream. Yum! Enjoy!!

Note: This meat is great frozen. It freezes very well. You can put in a freezer safe container with some of the juices.

Creamy Ranch Coleslaw

During summer I always try and make some light salads to have with meals.  I love to make pasta salads or cucumber and tomato salads.  This one beyond simple.  It’s only a few ingredients and it comes out so creamy and full of flavor.  I will definitely being making this again! It’s a perfect side to a summer BBQ or meal!

Creamy Ranch Coleslaw

Ingredients:
14 oz Color Coleslaw Slaw
1/2 packet Ranch seasoning Mix
4 green onions, sliced (both green and white)
1 T extra virgin olive oil
1/4 C + 1 T lite mayonnaise (More or less for flavor)
salt, to taste
pepper, to taste

Directions:  In a medium bowl add in the coleslaw mix and green onions.  Spoon in the mayonnaise and mix well. Drizzle with oil and season with Ranch packet.  Mix well. Season with salt and pepper to taste.  Refrigerate for at least 2 hours.  Mix well before serving.  Enjoy.

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