Festive Leftover Quesadillas: Your Own Deliciously Spicy Creation!
Festive Leftover Quesadillas: Your Own Deliciously Spicy Creation!
Transform Holiday Leftovers into a Customized Spicy Quesadilla
Let’s make some ‘My Way’ quesadillas! These are deliciously spicy and perfect for using up any leftover ingredients from your festive gatherings. Get creative and fill them with whatever you have on hand!
Main Ingredients- 1 Onion, thinly sliced.
- A small amount of Bacon, chopped into bite-sized pieces.
- A small amount of Ham, chopped into bite-sized pieces.
- 4 Dried Shiitake Mushrooms, rehydrated in lukewarm water, squeezed dry, and thinly sliced. (Using dried shiitake mushrooms will add a deeper, richer flavor.)
Seasoning and Other Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tortillas
- 8 Tbsp Tomato Sauce (Spaghetti sauce works well)
- 100g Mozzarella Cheese, plenty is recommended.
- 4 slices of Sliced Cheese (Cheddar)
- 4 String Cheese sticks (optional, adds a fun, stretchy texture.)
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tortillas
- 8 Tbsp Tomato Sauce (Spaghetti sauce works well)
- 100g Mozzarella Cheese, plenty is recommended.
- 4 slices of Sliced Cheese (Cheddar)
- 4 String Cheese sticks (optional, adds a fun, stretchy texture.)
Cooking Instructions
Step 1
First, prepare the ingredients for your quesadilla filling. Thinly slice the onion, and chop the bacon and ham into bite-sized pieces. For the dried shiitake mushrooms, soak them in lukewarm water for about 30 minutes until softened, then squeeze out excess water and slice them thinly. Utilizing leftover ingredients from holiday feasts is a wonderful way to reduce food waste and creatively repurpose them into delicious new dishes.
Step 2
Heat a lightly oiled pan over medium heat. Add the sliced onions and sauté until they become translucent. Next, add the sliced shiitake mushrooms and 2 tablespoons of gochujang. Stir-fry everything together until the gochujang is well combined with the vegetables, infusing them with its signature spicy and savory flavor.
Step 3
Now, it’s time to cook the bacon and ham. In a clean pan (no oil needed, as the bacon will render its own fat), add the chopped bacon and ham. Cook until they are nicely browned and slightly crispy. (If you use the same pan from sautéing the vegetables, a little bit of residual gochujang sauce is perfectly fine and can even add extra depth of flavor!)
Step 4
Spread about half of a tortilla with tomato sauce. Generously sprinkle mozzarella cheese over the sauce. Evenly distribute the sautéed vegetable, ham, and bacon mixture over the cheese. Then, add a slice of cheddar cheese on top. (If you’re using string cheese, you can lay pieces of it here too for extra gooeyness!)
Step 5
Now, it’s time to top it off. Sprinkle another generous layer of mozzarella cheese over the filling. This ensures that when the quesadilla is grilled, everything stays together beautifully and results in a delightfully cheesy bite. Make sure to cover the filling well with cheese.
Step 6
Preheat your oven to 190°C (375°F). Carefully place the assembled quesadillas in the preheated oven and bake for about 10 minutes, or until the cheese is melted and golden brown, and the tortilla is lightly crisped. Oven temperatures can vary, so keep an eye on them. Slice your ‘My Way’ quesadillas into wedges and enjoy them immediately while they’re warm and wonderfully cheesy. What a fantastic way to enjoy your holiday leftovers!
