Childhood games were the best: interaction, laughter and goofiness reigned in my ‘organized fun time’. Fruit Basket Upset required at least 10 friends, names of fruits: each child picked a fruit type. Then, with one less chair we waited for the ‘it’ to call out two or three fruits – at that time up we would jump and change chairs before ‘it’ could take our spot.
Perfect name and game for this time of year. Soon the Thanksgiving fruit bowl will be assembled: pineapple, pears, apples, grapes, bananas, oranges and tangerines. The table will be arranged… and usually there is one less ‘good’ chair than I would like. (NEVER too many people. Never Ever!) Name tags are put at place settings which are usually moved and altered so that like the game – everyone ends up in a different position from where I started.
Before a I purchase the fruit, I try to think of a plan for any uneaten gems that survive the pickings and changes of hands on Thanksgiving day. The lonely pineapple is one that gets the most attention for left over recipes. Desserts come to the forefront of ideas. However at this time of year baking cookies, pies and breads take precedence over pineapple upside down cake.
So, on an evening when dinner cries out to be something other than turkey, try these Spicy Steak Quesadillas with Pineapple Salsa. I’m quite sure they will be a hit.
1 lb round steak, grilled and sliced very thin, and then into 1/2 ” pieces
6 10″ tortillas
1/2 cup grated Parmesan cheese
3 cups grated Cheddar cheese
3 cups grated Monterrey Jack with peppers cheese
Pineapple Salsa (recipe follows)
Preheat a large non-stick saute pan over medium heat.
Place flour tortilla in pan and sprinkle with 2 T. grated Parmesan cheese.
Flip over tortilla so the Parmesan cheese side is at the bottom of the saute pan.
Sprinkle tortilla with 1/2 cup each: grated Cheddar cheese, Monterrey Jack cheese and grilled steak.
Cook until the cheeses have melted and the tortilla is browned.
Sprinkle with Pineapple salsa.
Fold tortilla in half and remove from pan
Cut quesadilla into 3 or 4 sliced and serve with a side bowl of pineapple salsa for dipping.
Makes 2 coups
1 red Bell Pepper
1/2 white onion, sliced into 1/4″ thick slices.
1 can mild chili peppers chopped
1 T lime juice
2T cilantro (optional)
1/2 t. kosher salt
1/4 t. freshly ground black pepper
Preheat broiler to high.
Peel pineapple and slice into 1/4″ thick slices. On a broiler pan, place pineapple, red pepper and onion slices. Broil pineapple and onions 2 minutes on each side. (Remove pineapple and onions from broiler pan and put Bell pepper back in oven.) Cool pineapple and onions completely remove core and cut into 1/4: chucks. Broil Red Bell Pepper 5 minutes total on one side and then turn for 3 more minutes until browned on both sides. Place in paper bag. Let cool. Remove from bag and remove seeds and peel. Chop into 1/4″ chunks.
Combine all ingredients in a bowl, mix well.byDeborahonMonday, November 03, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Pineapple,quesadillas,Recipe