Deciding between burgers or Mexican? Why not have both, with this inventive play on a fast food favorite?
For the Quesadillas: Heat oil in a medium saute pan over medium-high heat. Add protein starters and cook until browned and cooked through, about 5 minutes. Remove and set aside.
To the same pan, add onion and cook until translucent, about 5 minutes more. Add reserved protein starters back to the pan, add Worcestershire sauce, mix to combine, and set aside.
Wipe out the pan, coat with nonstick spray, and heat over medium heat. Add 1 tortilla to pan. Top half the tortilla with 1/2 cup cheese and 1/2 of the cooked protein.
Top with pickle slices (if desired) and another 1/2 cup cheese. Fold in half and cook until cheese is melted and the quesadilla is golden brown on one side, about 2 minutes. Repeat with second tortilla and remaining ingredients.
For the Special Sauce: Mix all ingredients in a small bowl and season to taste.
Cut quesadillas into pieces and serve with lettuce, tomatoes, and sauce.
Per Serving: 698 calories; protein 25.3g; carbohydrates 34.6g; fat 52.3g; cholesterol 66.3mg; sodium 1583.5mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.