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Mac and Cheese Quesadillas + Video

Mac and Cheese Quesadillas are the ultimate comfort food, full of cheesy pasta. Make this recipe for the best cheese quesadillas you'll ever eat!

We are so excited to have partnered with our friends at Bob Evans Grocery to bring you some amazing recipes this year.

I love the taste of Bob Evans products and regularly use them to save a few minutes of time in meal preparation.

I love the homemade comfort food taste and the convenience that using their products offers. Have you had a chance to try any of my other recipes using Bob Evans products?

Mac and Cheese Bombs are the cheesiest! They are so easy and so good they disappear like magic.

Ranch Mashed Potato Salad is the perfect easy summer side! A delicious variation of the traditional potato salad with a huge time-saving shortcut!

What are Mac and Cheese Quesadillas?

Mac and cheese quesadillas are a delicious way to enjoy your favorite mac and cheese nestled between a folded quesadilla.

My macaroni and cheese quesadillas are studded with jalapenos and crispy bacon for a delicious on the go meal or snack.

Tools needed

Skillet
Cooling rack

What's the best cheese for quesadillas?

Any cheese that melts will work wonderfully in this mac and cheese quesadilla recipe. Just a few suggestions that you might want to try are:

Asiago
Colby
Cheddar
Gouda
Monterey Jack
Provolone
Queso
Swiss
Mozarella

Tips for making these cheese quesadilla recipe

This is really one of the easiest lunch or dinner recipes you can make. But, here are a few simple tips to make sure your mac and cheese quesadillas come out perfectly.

Are there special tortillas for making macaroni and cheese quesadillas?

I used 4 8-inch flour tortillas in this recipe. So, you can use either white or whole wheat 8 inch tortillas.

I wouldn't choose the larger size tortillas when making this. The smaller tortillas are easy to handle.

How do you keep quesadillas crispy?

One of my favorite things about this mac and cheese quesadilla recipe is how crispy and gooey it is after you cook it.

To make sure your quesadilla is crispy, simply lay one tortilla in the pan and add the toppings. Then, fold it in half.

You don't need to stack tortillas on top of each other. If you do this, it's possible that the top quesadilla won't be as crispy as the bottom.

If you want crispy mac and cheese quesadillas, do one at a time.

What can go inside a quesadilla?

You can put almost anything you want to inside a quesadilla. I've used jalapenos and bacon. But, you can add onions, peppers, mushrooms, diced chicken, cubes of ham, or steak.

It's all up to your family's taste preferences. Keep this mac and cheese quesadilla kid-friendly and try hot dogs with mac and cheese.

What's the easiest way to make bacon?

For easy baked bacon: simply lay slices of bacon on a foil-lined baking pan. Place the pan in the cold oven, turn the heat to 400°F and bake for 15 to 25 minutes.

The length of time will vary based on the thickness of your bacon (thick-cut takes longer) and the doneness you prefer (I like mine crispy).

Chop up the cooked bacon and refrigerate until ready to use in your mac and cheese quesadillas.

You can substitute bacon bits for chopped bacon when making this cheese quesadilla recipe.

Serving suggestions

If you're wondering what to serve with my mac and cheese quesadillas, why not try fresh pico de gallo, cilantro, sour cream, avocado slices or chunky guacamole.

Finally, the kids may enjoy dipping it in ketchup rather than pico de gallo.

How can I store leftovers?

We try to make only as many as we know we will use. These cheese quesadillas are delicious right out of the pan.

But, if you do have leftovers, you can store them in an airtight container in the refrigerator for 3 to 5 days.

To reheat them, just warm them briefly on each side in a skillet. Add a bit of oil if you need to make them crispy again. Just warm them until the cheese starts to melt.

Enjoy!

With love from our simple kitchen to yours.

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Watch me make these mac and cheese quesadillas

If you'd like to see us make this easy macaroni and cheese quesadilla recipe, just check out the video to see the whole process.

Yield: 4

Author: Donna Elick

Mac and Cheese Quesadilla

Mac and Cheese Quesadillas are the ultimate comfort food, full of cheesy pasta. Make this recipe for the best cheese quesadillas you'll ever eat!

Prep time: 10 MCook time: 10 MTotal time: 20 M

Ingredients

1 Bob Evans Tasteful Sides Macaroni and cheese
4 (8-inch) flour tortillas
2 tablespoons butter
1 cup (about 4 ounces) freshly shredded sharp cheddar cheese
4 ounce diced green chiles
8 slices of bacon, cooked and cut into bite-size pieces (about 1/2 to 3/4-inch)

Instructions

Prepare mac and cheese according to package directions.
Lay the tortillas on a clean countertop.
Warm a 10-inch skillet over medium heat.
Add 2 tablespoons of cheese to each tortilla. Sprinkle evenly over ½ of the tortilla, we are going to fold these in half to cook them so try to keep ingredients on the same side.
Add about 1/4 of the prepared mac and cheese on top of the cheese in each tortilla.
Then scatter about a tablespoon of green chiles over the mac and cheese in each tortilla.
Sprinkle the bacon over the mac and cheese in each tortilla.
Finish with another 2 tablespoons of cheese over the bacon in each tortilla. Fold the tortilla in half.
Add 1 tablespoon of butter to the warm skillet and carefully place 2 quesadillas into the skillet (folded edge against folded edge to make a circle) and cook until golden brown, 2 to 3 minutes. Flip and cook the other side until golden brown, 2 to 3 minutes.
Place quesadillas on a cooling rack while you prepare the remaining quesadillas. Cut the quesadillas in half.

DONNA'S NOTES

For easy baked bacon: simply lay slices of bacon on a foil-lined baking pan. Place the pan in the cold oven, turn the heat to 400°F and bake for 15 to 25 minutes. The length of time will vary based on the thickness of your bacon (thick-cut takes longer) and the doneness you prefer (I like mine crispy). Chop up the cooked bacon and refrigerate until ready to use.
You can substitute bacon bits for chopped bacon.
Serving suggestions: fresh pico de gallo, cilantro, sour cream, avocado slices or chunky guacamole.

https://zeromediasystem.blogspot.com//search?q=mac-and-cheese-quesadillas

Disclosure: This is a sponsored post in partnership with Bob Evans Grocery. All thoughts and opinions are our own.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Ranch Mashed Potato Salad + VIDEO

Ranch Mashed Potato Salad is the perfect easy summer side! A delicious variation of the traditional potato salad with a huge time-saving shortcut!

We are so excited to announce that we have partnered with our friends at Bob Evans Grocery to bring you some amazing recipes this year. Our summer creation is this Ranch Mashed Potato Salad.

It uses mashed potatoes as the base of the salad. And, you can serve it either warm or cold.

Now that summer is here, I've been getting my potato salad recipes read for our next cookout.

Have you tried my German Potato Salad recipe? Or, this Southern Style Potato Salad is a rich and creamy summer salad we always enjoy.

When it comes to summer cooking, I prefer to keep it quick and easy. The last place I want to be on a gorgeous summer day is in the kitchen.

And, this Ranch Mashed Potato Salad starts with two 24-ounce packages of Bob Evans garlic mashed potatoes to save time in preparation.

That means you don't have to peel or chop the potatoes which takes a good thirty minutes off the preparation time of this mashed potato salad.

Of course, you know I love Bob Evans products.

Do you remember those delicious Bacon Mac and Cheese Bombs I shared last winter? If you haven't tried them, you need to soon.

Should I serve Mashed Potato Salad hot or cold?

This Ranch Mashed Potato Salad can be served either warm or cold.

That means it's a delicious side dish all year round whether it's cold for a summer barbecue or warm as a side dish with your favorite roast.

When the weather is hot, you can serve it with hot dogs and burgers. Grill some corn or make some coleslaw and you'll have a perfect summer meal.

When it's cold outside, you can pair it with baked pork chops and fresh steamed asparagus.

Here are a few summer grilling recipes that would go perfectly with this Ranch Mashed Potato Salad:

What do I need to make Ranch Mashed Potato Salad?

You will need these ingredients to make this delicious Ranch Potato Salad. Scroll to the end for the complete recipe with all of the ingredients and directions.

Bob Evans garlic mashed potatoes
Sour cream
Mayonnaise
Ranch seasoning and salad dressing mix
Shredded mild cheddar cheese
Cooked bacon, crumbled
Celery rib, fine diced
Scallions, sliced

Flavor variations

You can use Bob Evans Original Mashed Potatoes in place of the garlic mashed potatoes if you prefer.

For a slightly different taste, you can also vary the type of shredded cheese you use.

Why not try Colby or Monterey Jack instead. Or, add in crumbled feta if you want something different.

And, in place of the cooked bacon, you can add finely diced chopped ham or crumbled sausage for a different taste.

Some people like to add chopped pickles, green pepper, and chopped egg to their mashed potato salad. So experiment until you find the variation you like the best.

These creamy mashed potatoes can be served in so many different ways. You will never get tired of making it.

How can I store leftover Ranch mashed potato salad?

If you have leftovers of this mashed potato salad, they can be stored in the refrigerator for three to five days. Just be sure that they are tightly covered.

When you're ready to serve them again, just heat them up for a few minutes in the microwave.

Or, if you prefer, you can make mashed potato patties with your leftovers.

Simply form the leftovers into patties, dip them in egg and breadcrumbs, and fry them lightly on each side until crispy and brown.

Add a bit of sour cream to the top of each one and you won't believe how good these are.

If you want to store leftover mashed potato salad for longer than a few days, you can freeze it.

It will stay good in the freezer for ten to twelve months. Just be sure that you cover them tightly.

When you want to serve them, thaw them in the refrigerator.

Then, reheat them in the microwave on half power until they are warm. Stir them before serving. And, add a little bit of shredded cheese to the top and serve.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

See how easy it is to make Ranch Mashed Potato Salad. Watch the video!!!

Yield: 8

Author: Donna Elick

Ranch Mashed Potato Salad

Easy potato salad quest? This Ranch Mashed Potato Salad is the perfect recipe for you. My mashed potato salad recipe is a delicious variation of the traditional potato salad with a huge time-saving shortcut!

Prep time: 10 Min Active time: 5Min Total time: 15Min

Ingredients

2 (24ounce) Bob Evans garlic mashed potatoes (about 5 cups)
1/4 cup sour cream
1/4 cup mayonnaise
1 (1 ounce) packet ranch seasoning and salad dressing mix
2 cups shredded mild cheddar cheese
1 1/2 cups cooked bacon, crumbled
1 celery rib, fine diced
2 scallions, sliced

Instructions

Prepare mashed potatoes, according to package directions. Allow to cool.
Combine mashed potatoes, sour cream, mayonnaise, and ranch dressing mix in a large bowl. Stir until well combined.
Add cheese, bacon, celery, and scallions.
Stir until combined. Cover and refrigerate until ready to serve.
Potato salad is best after the flavors have had a chance to meld (at least 2 hours of chilling).

DONNA'S NOTES

You can use Bob Evans Original Mashed Potatoes in place of the garlic mashed potatoes if you prefer.
Cheese variations: Colby, Monterey Jack, or crumbled feta
Meat variations: Diced chopped ham, crumbled sausage
Add-ins: chopped pickles, green pepper, and chopped egg

https://zeromediasystem.blogspot.com//search?q=ranch-mashed-potato-salad

Disclosure: This is a sponsored post in partnership with Bob Evans Grocery. All thoughts and opinions are our own.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Jalapeno Popper Cheesy Taquitos (VIDEO)

Jalapeno Popper Cheesy Taquitos are the consummate Game Day food. An easy recipe that will knock your socks off, with instructions to make-ahead too. Loaded with your favorite popper flavors: jalapenos, bacon and ooey gooey cheese. Adding perfectly seasoned beef makes this an awesome dinner recipe and it is on our menu regularly!

You may have noticed I have a thing for Jalapeno Poppers. It all started with this grill recipe I created, then came the meatballs, the jalapeno popper pretzel bombs, breads - this one and that one, and then the mother of jalapeno popper recipes... The Jalapeno Popper Mac and Cheese.

I can't get enough. The flavor combination draws me in. Honestly I had no intentions to create this recipe.

I was on a mission for a burrito, but once I inventoried my fridge, the magic happened. Jalapeno Popper Taquitos are loaded with jalapenos, beef, bacon, ooey gooey cheese and the perfect Mexican flavors to make your heart go pitter patter!

The jury is out on the tortilla though, so you will have to weigh in. I say I love the flavor that the corn tortillas add to the taquitos. Chad says that he prefers the flour because you can focus on the yumminess inside the taquito. What is your opinion?

Last week we were all sittting around the table eating these fabulous taquitos and discussing how our family loves loves loves Mexican food and Mexican flavors.

Despite the fact that I am Italian (50%, 2nd generation American-Italian) I find myself cooking with southwestern staples and spices more than any other.

As a matter of fact, I asked my 4 year old daughter about Italian food and she looked confused. I mentioned pasta and she actually said "what's that?" Gasp, my relatives would go through the roof.

Well, the palate wants what the palate wants. Ours seem to go for Mexican and Southwestern food more than not.

We are planning on celebrating our family day with some football and these taquitos are going to be the star of the show. A fabulous make ahead dish is perfect for game day.

Simply prepare (without baking), freeze, and cook when ready to serve. No defrosting necessary. Could it possibly be easier?

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Jalapeno Popper Taquitos:

Filling tortillas with 1 tablespoon of mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture.
Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over top. This will help make them more pliable.
If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.
To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan into freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.
They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown. Serve and enjoy!
Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. if you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.

What you will need to make Jalapeno Popper Taquitos:

Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
scoop – perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.
New Mexico Chile Powder - This is one of my favorite spices. See the notes above.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite taquito recipes:

Jalapeno Popper Breakfast Taquitos
Chili-Lime Chicken Taquitos

See how easy these Jalapeno Popper Cheesy Taquitos are to make. Watch the video!!!

Yield: 24-48Author: Donna Elick

Jalapeno Popper Taquitos

Jalapeno Popper Taquitos are the consummate Game Day food. An easy recipe that will knock your socks off, with instructions to make-ahead too. Loaded with your favorite popper flavors: jalapenos, bacon and ooey gooey cheese.

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

Ingredients

3-6 jalapeños, diced (more for spicy, less for mild)
16 ounces lean ground beef (about 88%)
1 tablespoon New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon garlic powder
1 cup bacon crumbles (1 pound cooked and diced)
8 ounces cream cheese, softened
4 cups shredded Colby Jack cheese
24-48 6" small flour tortilla or corn tortillas*
cooking spray

Instructions

Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
In a large (10 inch) skillet over medium-high heat cook ground beef and jalapeños, until cooked through. Break beef up with a spatula as it cooks. Add all seasonings and 1 cup of water. Stir and cover with the lid. Cook 10 minutes, remove the cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
Meanwhile, place cream cheese in a large bowl. Set aside.
Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
Layout 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook's note for tips.
Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.

DONNA'S NOTES:

Filling tortillas with 1 tablespoon of the mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture.
Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over the top. This extra step will help make them more pliable.
If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.
To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan in the freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.
They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.
Why New Mexico Chile Powder? It has a deep dark reddish-brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. If you can't find it you can substitute Ancho Chili Powder.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Author musicforlive

Best Thanksgiving Recipes (VIDEO)

Our top 30 Thanksgiving recipes with all the side dishes and Thanksgiving desserts you can imagine. Herb Roasted Turkey, Honey Baked Ham, potatoes, vegetables, salads and tons of desserts!

Thanksgiving is one of my absolute favorite holidays! Planning the menu with recipes everyone will love is so much fun. This year we are having many of our favorite Thanksgiving Sweet Potato Casserole, Best Ever Mashed Potatoes, Slow Cooker Creamed Corn and incredible Thanksgiving desserts. Scroll to the bottom to check out our most popular Thanksgiving desserts.

I love all the fun little details. I print out all of my recipes and write on them what time I have to start prepping them (taking them out of the fridge, making the dough, etc.) what time to start making each recipe and then plan to have slow cookers to transfer most of the food into to keep it warm.

I make my mashed potatoes the day before and warm them in a slow cooker (3 hours before we eat). I make the sweet potato casserole base and warm it in the oven and add the topping the day of Thanksgiving.

The gravy can be made the day before. And I prep all of my stuffing ingredients the day before (cook the sausage and the bacon, toast the bread). That way preparing the food on Thanksgiving day is so much less stressful, and you can focus on the important things.

We've put together our most popular Thanksgiving recipes and you are going to love them!