In a little over a month we are headed back out West. Along with a million of our closest friends we will be hiking in the Badlands and Rocky Mountain National Park (RMNP). The trip to the Badlands will a first for all of us, however, I will be the only one having the most familiarity with RMNP. While I wouldn't exactly consider myself on expert on Colorado's most famous national park, I have probably been there at least a dozen times in the last two decades. Although I have never been there in the summer (I'm not a big fan of crowds). Being the 'planner' for one leg of the trip is a kind of double-edged sword. On one hand, my Type A personality couldn't be happier being the one planning the itinerary and making the hiking/sightseeing recommendations in one of my happy places. Yet, on the other hand, the pressure to make the experience the 'best-ever' for everyone will weigh heavily on me. Because at the end of day, I just want them to be as taken in by and smitten with the sheer beauty of RMNP as much as I am. Wish me luck on accomplishing that goal!
Speaking of recommendations. I have one for you. Make these to-die-for Beef and Caramelized Onion Quesadillas. Because as far as quesadillas go, these are divine.
Century old humble food, quesadillas are one of those foods almost everyone loves. Whether served as an appetizer or as the main course, they can be incredibly satisfying. Yet, no matter how many times you have eaten them, they can still have some element of surprise.
Ground beef mixed with a homemade smoky, sweet BBQ spice mixture, sweet, golden caramelized onions, and lots of thickly grated cheese layered between two flour tortillas are what elevates these quesadillas to a sinfully delicious level. If your were looking to make and serve a slightly decadent quesadilla, your search is over. As these craveworthy Beef and Caramelized Onion Quesadillas bring new meaning to the concept of simple food.
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These savory Beef and Caramelized Onion Quesadillas can be served as either a hearty appetizer, for lunch, or for dinner. Jazz them up by serving them with some chunky salsa, sliced avocado or guacamole, sliced green onions, sour cream or crema, sliced jalapeños, and/or hot sauce.
You can make the BBQ spice mixture in advance. The recipe below gives you enough to make these quesadillas twice. While I prefer to make my caramelized onions on the day I am using them, you can make them a day ahead. Just store them covered in the refrigerator and reheat them slightly (to get them to room temperature-ish) in the microwave before you begin assembling the quesadillas. Note: It takes about 4-5 minutes to make each quesadilla. Keep the quesadillas warm in oven on a baking sheet until you finish making all of them.
I am going to make one more recommendation (because that's what I love to do). If you are looking for a somewhat effortless, easy, and impressive Tex-Mex dish to make for your summer meals and gatherings, put these Beef and Caramelized Onion Quesadillas on the top of your list. I won't at all be surprised if you are still making them when the fall comes around.
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Recipe
Beef and Caramelized Onion Quesadillas
Serves 5-7 for dinner, serves 8-10 for hearty appetizers
Ingredients
BBQ Spice Mix
2 Tablespoons dark brown sugar
1 1/2 Tablespoons Kosher salt
1 Tablespoon paprika
1 Tablespoon Chipotle chili powder or chili powder
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons black pepper
Caramelized Onions
2 pounds (920g) sweet yellow onions (about 4 large), peeled and cut into 1/4 slices
2 Tablespoons unsalted butter
2 Tablespoons extra-virgin olive oil
Kosher salt
Beef Quesadillas
1 (455g) to 1/4 pounds (570g) 85/15 ground beef
1/4 cup BBQ Spice Mix
2-3 Tablespoons water
10-12 (10 inch) soft flour tortillas (from a 16 ounce bag)
4 cups thickly shredded Mexican Cheese Blend or a Cheddar/Monterey Jack Blend OR 2 cups shredded mozzarella and 2 cups of a shredded Mexican Cheese Blend (see notes)
Extra-virgin olive oil
Topping Options
Jar of your favorite salsa (I like this one)
Sour cream or Crema
2 Avocados sliced or guacamole
2-3 Sliced green onions
2-3 Thinly sliced jalapeños
Directions
BBQ Spice Mix
1. In a medium sized bowl, mix together all of the spice ingredients.
2. Store in an airtight jar. Note: Spice Mixture will be good for up to a year.
Caramelized Onions
1. In a large (14") nonstick skillet, heat the butter and olive oil over medium heat.
2. When butter has melted, add the onions and lightly sprinkle with Kosher salt. Cook for approximately 10 minutes, stirring frequently, until the onions have softened and are beginning to become translucent.
3. Reduce the heat to medium-low and continue cooking for another 35-55 minutes, stirring every 10-15 minutes, until the onions are golden and have caramelized.
4. Remove from the heat. Transfer to a bowl. Let come to room temperature.
5. Onions can be made in advance. Cover and store in the refrigerator. Bring to room temperature before using. Note: Caramelized onions will be good for at least a week stored in the refrigerator.
Beef Quesadillas
1. Preheat oven to 200 degrees (F)
2. Place the beef in a large nonstick skillet. Cook over medium-high heat, breaking up the pieces with a metal spatula or wooden spoon, until browned.
3. Add the quarter cup of the BBQ spice rub and 2-3 Tablespoons of water. Stir to combine. Cook until the water has been absorbed and all of the beef is well coated (approximately 2 minutes).
4. Remove from the heat. For easy assembly divide the beef into 8 (or up to 10) mounds.
5. Heat 1 teaspoon of olive oil in a medium sized cast iron pan or skillet. When the oil has warmed, place a tortilla in the pan. Immediately top with about a 1/4 cup of the beef, 1/2 cup of the cheese(s), and about 2 generous Tablespoons of the caramelized onions. Top with another tortilla, press down lightly. Cook until the bottom tortilla is golden brown. Flip the quesadilla and continue cooking another 2 minutes or until the bottom tortilla is golden brown and the cheese(s) has melted. Remove from the pan and place the quesadilla on a baking sheet. Put in the oven to keep warm while you finish making the remaining quesadillas.
6. Repeat with the remaining ingredients adding 1 teaspoon of olive oil each time you make a quesadilla.
7. Cut the quesadillas in quarters (do not cut smaller than quarters). Arrange on a platter and serve with a variety of topping options.
8. If you have any leftovers, reheat in a skillet as reheating in a microwave will cause the tortillas to get soft.
Notes: (1) The inspiration for the Beef and Caramelized Onion Quesadillas came from Holly Erickson and Natalie Mortimer's cookbook "The Modern Proper: Simple Dinners for Every Day". (2) I used Tillamook's Farmstyle Thick Cut Mexican Cheese, thick cut style, as it contains cheddar, monterey jack, queso quesadilla, and asadero cheeses. If you can't find this cheese, look for another high quality Mexican Cheese blend or a sharp cheddar and monterey jack cheese blend. Do not use finely shredded cheeses.
Lake Powell, Page, Arizona (March 2022)
