Peanut Butter & Banana S’mores Dip!

YES Diamonds! Peanut butter and banana s’mores!! The ULTIMATE summer snack.. turned into a decadent dessert dip. What could be better than this? It’s sharable, warm, peanut buttery, chocolatey, and then topped with marshmallowy gooey goodness! It is unreal, and you are sure going to love dipping into this while relaxing around a crackling bonfire, watching the sun go down on a endless summer night! Memorial Day weekend is coming up very very soon, so if you want to impress your loved ones; this will be the absolute way to their heart!

  • It will satisfy all your sweet tooth cravings, all summer long!

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To create the filling that were going to spread on the bottom of the pie dish, you need to mash up one really ripe banana.

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To add that classic peanut butter flavor we want to our mashed banana, you’ll need to put two heaping tablespoons of peanut butter in the bowl, along with one heaping table spoon of marshmallow fluff to add thickness, and sweetness!

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Just so nothing sticks to the pan and gets gloppy, spray the bottom ever so lightly with butter spray.

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After mixing the creamy banana creation together, spread it on the bottom of our greased pie pan with a mini rubber spatula.

For all you chocolate lovers out there.. this is the fun part! Pour an entire bag of milk chocolate chips all over the peanut butter and banana filling. Make sure you do use milk chocolate, and not semi-sweet or dark chocolate chips. Classic s’mores are piled together with a piece of milk chocolate, melting in between the marshmallows and graham cracker, so we want to replicate that smooth, irresistible taste! If you would use another kind of chocolate it’s going have a much more bitter taste, and you want this dip to be super sweet, but not overly sweet; which is why we aren’t using white chocolate either!

As for the important part.. spread out a half a bag of mini marshmallows across the top of the pie dish because what would s’mores be without sticky marshmallows? For aesthetic, and texture.. I sprinkled graham cracker crumbs on top for a garnish, and so that everyone could get the idea of what kind of dip it is at first glance!

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Pop this pretty thing into the oven at 350 degrees for 10-15 minutes depending on how brown and toasty you would like the top to be!

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This pillowy, fluffy, and fabulous looking dip is ready to come out of the heat once it’s almost bubbly over the sides, but not quite!

  • Being that we topped it off with the graham cracker crumbs, it’s really going to give the marshmallows that crumbly, toasty flavor when you sail a bite into your mouth.

I mean.. you can just imagine how amazing this is going to taste by that beautiful brown color it got from toasting up so tastefully in the oven!

You can serve this deliciously, dangerous dip with a wide variety of cookies, and things to use to devour all its wonderfulness, but since there’s so much rich flavors going on in the dip alone, I wanted to keep it classical by just using original cinnamon graham crackers. 

  • You may use whatever you want to get as creative as you want, but just note that everything will be that much more rich, and this dip goes a long way indeed!

Dip, dip, dip! Dip, dip, dip! Dip that graham cracker Diamonds! You’ll thank me later 😉

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Besides the graham cracker crumbs, I did go ahead and drizzle chocolate syrup over the top to make the presentation look even more incredible! Just when you thought something couldn’t get more exceptional, it goes and proves you wrong! Lol.

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I could not be more excited about how insanely good this peanut butter and banana s’mores dip turned out! It’s just pure summer night perfection!! You can use this for any event all summer long, or even in the fall.. it would be a perfect touch to warm everyone up after a chilly evening cooking on the grill! Any way you try to turn it.. it will not disappoint you in the least! If you have a large enough crowd.. it will definitely be gone before your eyes.

  • It’s also funny to think about how we always imagine the words “hard”, “time”, or “impossible” when we see something that seems so luxurious and special, but come to find out that it really only takes five minutes to prepare, and fifteen to get s’mored-a-fied in the oven! None of those words pertain to this dish what so ever, and that’s exactly what I love so much about this dessert dip. It is beautiful and so so tasty in the most simplistic way ever! 

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     Have the time of your life dipping into your dessert this Summer, Diamonds! 

 

    XOXO

Don’t Sleep On Pepper Jack Cheese!

If you Diamonds are not yet aware, I am a total and complete cheese connoisseur! I think the one cheese that is perfectly delicious, and flavorful in every way is sometimes forgotten in some ways! I truly feel like the spicy, hot, creamy, and smooth pepper jack cheese isn’t used nearly as often as it should be! This may be a cheese that intimidates you simply because you don’t want to make a dish too unbearably hot, or maybe you don’t ever even think of it sometime because like I said… it’s often left on the back burner in the cheese world.

  • I’m going to open your mind about pepper jack cheese, so sit back and get ready! 

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  • Five wonderful ways you could use pepper jack cheese:
  1. Burgers or sandwiches! This cheese gives those things such exquisite flavor. It can elevate even the most simplistic grilled cheeses!
  2. Quesadillas and fajitas! I enjoy these dishes to have good heat to them, so using pepper jack cheese instead of regular cheddar cheese, or Mexican cheese always works out really great!
  3. Salads! This cheese is amazing to spice up any salad that you want to throw together! Especially summer salads!
  4. Hot pepper baked chicken! This is the most ideal cheese to add emended flavor to baked chicken! Shred it all up, sprinkle over chicken breasts with bacon crumbles, and ranch dressing, then top with scallions and diced jalapeños when it comes out of the oven!
  5. The classic cheese and cracker! My absolute favorite way, and the most simple way.. pairing this crumbly, creamy cheese filled with flakes of spicy dried peppers with salty, buttery crackers. I also love spicing it up even more by spreading some pepper spread on top of the cheese and cracker, or I love even popping a pickled jalapeño right on top like the icing on the cake!

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Hopefully all these new and improved ways that you’re seeing you could get creative with pepper jack cheese inspires you to get inventive with it yourself! You could really get imaginative by creating a three course meal all revolving around the cheese itself. We have all been hearing about how this time should be used to express yourself, and figure out new things that you like, so why not try that with some spicy, hot pepper cheese? Spice up your days, and you’ll start feeling like you’ve really spiced up your life! Literally! Lol 😉

XOXO

My Moms Mother’s Day Meal. (She Loved It!)

     FROM LEFT TO RIGHT, OF COURSE:

  1. Crab cake topped haddock 
  2. Broccoli Au Gratin 
  3. Seasoned baked potatoes 
  4. Lemon shallot butter.. to pour over our gorgeous golden potatoes before serving.

I wanted to make sure that I had put a lot of thought, and effort into my mom’s mothers day meal! Being that we’re eating at home for basically every single meal.. I wanted it to be special. It was a goal for me to make it different, to make an amazing feast out of everything that she loves. My mom usual orders a fancy seafood dish when we go out to a restaurant, so I knew I had to incorporate seafood into the game! She really enjoys baked potatoes, and broccoli. To make the potatoes unique from just your average crispy skinned potato.. I fried some shallots in lemon butter to drizzle over them when they come sizzling out of the oven. As for the broccoli.. I really wanted to give it a makeover 😉 What goes better with broccoli than a thick, creamy, luscious cheese sauce? It complimented the meal so amazingly. Everything paired with each other was the perfect flavor profile that made for a perfect mothers day dinner.

The crab cake topped haddock is pretty simple, but oh so decadent. For obvious reasons.. you’ll need to start the crab cake filling with a can of jumbo lump crab meat. Before dropping the meat into a mixing bowl, you want to break it apart a bit, and take out any shells that accidentally are laying around! Then put the meat inside of a kitchen towel to squeeze out any water/liquid. That step is necessary!

  • Add a cup of good full fat mayonnaise. 
  • two tablespoons yellow mustard.
  • 1/4 cup of ritz crackers crumbs and 1/4 cub of regular bread crumbs. (I LOVE ritz crackers in crab cakes. It’s buttery, saltiness just makes the dish complete.)
  • Five dashes of hot sauce (not buffalo sauce)
  • Two eggs 
  • A good amount of chopped, fresh parsley.
  • Seasonings– seasoned salt, fresh cracked black pepper, old bay, garlic powder, and dried dill to taste.

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     Mix that delicious seafood goodness all up!

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     Heat one table spoon of olive oil up in a sauté pan on medium heat.

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Sautee three mini tri-colored bell peppers with a half of a small white onion, and one full shallot.

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When the onions, and peppers are translucent.. let them cool, then we can mix it into our crab mixture!

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Just like how we squeezed the water out of the crab meat.. you Diamonds are going to want to do exactly the same thing with the fresh haddock filets! You can achieve that by layering them with paper towels on a paper plate; patting them dry!

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Lay the haddock side by side in a glass baking dish. Pile a thick layer of the crab cake mixture onto each of the fish filets. Be generous with it! It’ll be the best part of the whole thing!!

     How beautiful is this site, and its not even baked yet?!

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To garnish the fish with all the crunchy goodness that it needs, put a small pack of ritz crackers in a bag, and crush it up with a rolling pin, or even your hands will work just fine.

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Before baking the crab cake topped haddock in the oven at 350 for a half an hour.. sprinkle the entire top with crushed up ritz crackers. This will be the perfect crispy, buttery crunch that the fish is longing for!

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    The broccoli au gratin must begin by blanching the broccoli itself. 

  • Blanching – A quick cooking method used to scald a vegetable for a short period of time in boiling hot water. Once it is boiling for only a few short minutes, the vegetable will then be taken out of the pot, and put in an ice bath to fully stop the cooking process.
  • For this particular dish, I am only blanching the broccoli for 3 minutes. I do not want to over cook it considering we’re going to be putting it into the oven after it’s put together with the gooey cheese sauce. 

After blanching.. put the broccoli in a casserole dish, and season, season, season! I always feel that broccoli, or really any good vegetable needs loads of seasoning! 

  • I sprinkled the broccoli with a ton of garlic powder, and seasoned salt. Garlic goes pretty perfectly with broccoli. It is a very great combination! 

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Cheese and broccoli is also another amazing combination, and you’ll need 4 tablespoons of butter to start off the amazing thick, and delicious cheese sauce that the broccoli is going to soak in!

  • Melt the butter on low heat.

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Once the butter has fully melted, whisk in 4 tablespoons of flour to create a roux.

  • A roux is combining a fat with flour! Usually butter is used, but if you want to use oil, or something else that you prefer, you’re welcome to do that. 
  • After the roux has combined into a paste, add two cups of milk. Then whisk in six slices of American cheese. 

Put a couple dashed of salt, and pepper into the mix. Cook for a few minutes to thicken up. The cheese sauce should coat the whisk nicely!

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    Pour the sauce all over the broccoli.

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   Since au gratin means to brown with cheese.. we must layer shredded cheddar cheese all over the sauced up broccoli!

Sometimes when I eat anything that is in au gratin form, I feel likes it’s missing some sort of really good crunch when you bite down into it because most of the time it’s only really full of cheesy creaminess. This one though, I made it a point to add that pinch of crispy saltiness! The best way I figured on doing that was adding potato sticks. These little sticks are so nostalgic to me! They are perfect to elevate any dish!

  • Bake at 350 for 15 minutes just to get the top brown and bubbly!

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Baked potatoes are so simplistic, but yet can be done so wrong. Most people actually go about making baked potatoes the very incorrect way. I mean nothing is illegal here, but you definitely get a much better result by leaving them unwrapped! I don’t know why, or what started it, but everyone thinks that you have to wrap the potatoes in foil. If you want to “steam” a potato in the oven that is exactly what you should do to accomplish that process. Although if you are looking to “bake” a potato, to get crispy, flavorful skin, you are going to want to leave them uncovered.

  • Rules for the most perfect baked potato: They need to get rolled in oil, salt, pepper, garlic salt, and seasoned salt, left un covered!
  • Bake at 400 degrees for one full hour.
  • You will get an absolutely perfect baked potato every single time.

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I decided instead of just putting a pad of butter in the slit of the potatoes when they come out of the oven, I wanted to really fancy up those babies, and do something kind of exciting.

  • First things first.. we still need that decadent butter flavor glazed onto our potatoes, so just begin by melting 2 tablespoons of butter in a small sauce pot.

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On top of the butter, add in two sliced shallots, a pinch of parsley, and the juice of half a fresh spring lemon!

  • The lemon juice is really going to elevate the baked potato, and compliment our crab cake topped haddock amazingly! 

Cook on medium heat and the butter will start to become brown, along with the shallots preceding into the translucent stage.

Your shallot butter will get nice and brown after cooking for ten to fifteen minutes on medium heat.

  • You can turn the heat off and use the butter at this point, but I wanted the shallots some what darker, so I left mine go for a few more minutes!

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Ahh.. that caramelization makes me one happy girl, or shall I say.. blogger 😉 It looks incredibly fancy if you serve this butter in a small farmhouse style gravy boat. It’s all about presentation Diamonds!

  •  Brownness = FLAVOR! Always remember that!

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Our nicely browned, buttery, and moist looking crab cake topped haddock! You literally get the best of both worlds with this fish dish!! The fish is light and flaky, and then you get to experience the amazingness of a thick, crispy crab cake all in one. It doesn’t get any better than that in the seafood spectrum!

Just after those short 15 minutes of getting bubbly.. the broccoli au gratin is glorious! It is just.. truly, glorious! 

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This is exactly what your perfect baked potato will look like!! Brown, golden, crispy, and visibly seasoned with all it’s goodness on there!

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Now if we were actually at a sensational seafood restaurant and bar with our moms on mothers day, we would have for sure been served endless bread and butter to the table! I love bread with a good meal, so you know I had to pair some fluffy, homemade bakery bread with our marvelous mothers day feast!

My mom was so extremely happy with everything that we enjoyed on Sunday that she couldn’t wait until leftovers on Monday night! Lol. So cute of her! Even though mothers day is over, you could certainly recreate this whole menu for a special date night out on the deck, paired with sauvignon blanc. This white wine pairs exquisitely with seafood, especially crab cakes

I’m so happy with how dinner with my mom turned out, and I hope all of you Diamonds had a great day with all of your moms, or loved ones who are mothers themselves. If you are a mom as well.. happy belated mothers day, and I hope you had a very relaxing day! We all deserve that right now!

 

XOXO

Beautiful BLT’s on Brioche Bread.

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BLT’s have always screamed spring to me! It might be the smokey bacon, the fresh ripened Roma tomatoes, or the cool, crisp iceberg lettuce. It’s probably all of those things together to be honest because it makes the most irresistible, delectable sandwich that no-one can say no to. I think having snacks and sandwiches in spring time afternoons outside, listening to the birds sing underneath the warm sunlight, while relaxing on the patio is the most perfect scenario. If someone asked me what my perfect spring day would look like.. that would without a doubt be my answer. There’s so many countless ways that you could make a BLT your own, and amp up all the flavors. Truly.. it is one of my favorite things to take something that everyone loves, and elevate it to the highest possible level. Part of life is being creative and finding your own unique way of doing things, after all!

  • This definitely isn’t your average diner BLT! 

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Take note.. that the most important part to a sandwich is ALWAYS the bread. The type of bread you pick to pair with the kind of sandwich you’re building is indescribably important. You want the texture and flavor of the bread to compliment whatever you’re filling the middle with! If the carbs you choose are not good, or are not fresh, it will ruin the entire thing, I promise you!! There’s no coming back from a sucky piece of bread thats trying to bond with flavorful fillings.. that’s like going on a blind date and sitting there awkwardly with nothing to talk about! Everyone hates that feeling! Lol.

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Whether you’re spreading mayo on a BLT, or even a club sandwich; those are always two things that desperately need A LOT of mayonnaise. The lettuce, and juicy tomatoes that have a fruity note to them, need fat to cut through it’s acid, so that the flavors meld exceptionally together. Plus I love mayo so so much so the more for me… the better!

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BASIL INFUSED, PEPPERED MAYO! 

  • For two sandwiches I would use two tablespoons of mayonnaise. Use good mayo, not the low fat stuff! We don’t like fake things around here! 😉  
  • As much fresh cracked black pepper as you would like! 
  • 1/2 teaspoon of dried basil. I would have LOVED to use fresh, but considering the circumstances right now, I used what I had in the pantry.
  • A few dashes of seasoned salt. Depending on how seasoned you would like it.. that’s how many dashes you can sprinkle in.

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Of course you can not have a BLT without the B! That would probably be illegal. LOL. I am using turkey bacon because that’s what we have stocked in our fridge right now to cut back a little on some greasy meats, but I would suggest using regular bacon if thats what you love! I do agree though, that if turkey bacon is cooked well, and you pair it with fresh powerful flavors, whatever you’re creating will be delicious!

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For the T, I’m using bright red, very juicy tomatoes. You want to make sure you are using really really ripe tomatoes. It makes the difference!

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You can honestly use any crispy, leafy green that you would like! I love a fresh, thinly shredded iceberg lettuce. It works wonders and gives you that yummy crunch you’re looking for, without being bitter. I think butter lettuce is a great option as well if you would prefer that!

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On one side of the toast, break three pieces of turkey bacon in half, so that there is bacon in every single bite that you take. I think the most important part of knowing how to build a good sandwich is realizing that there should be the same amount of ingredients in every bite. You never want your next bite to taste different than the taste. That’s like when you are indulging in a succulent sushi roll.. they tell you to pop the whole piece in your mouth at once, so that it can be all ONE unified flavor combination. You want to enjoy all the flavors of your sandwich together! Instead of putting the tomatoes on top of the sandwich next to the bread, which is done often as a mistake..put them on top of the bacon, so that they could be underneath the lettuce. This way, they are not slipping out of the sides the entire time you’re eating! That’s usually what happens when the wet tomatoes make contact with the mayo! Lastly.. pile your shredded lettuce on the top piece of the brioche bread.

Pretty piles of goodness… now time to top, and cut them! Don’t just cut your BLT in half without purpose; give it a dangerous diagonal slice! 😉

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I’m not sure if it’s because it gives me a rustic backyard, warm weather feel, but I love putting creations like these in wooden bowls. I love the look it gives, and how the textures of the sandwich pair so well with the color changes in the textural wood. It honestly is just a beautiful BLT on brioche! 

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You Diamonds can not deny that your mouth is now watering for a sensational spring sandwich! Come on, don’t lie to yourself. 😉 Since it’s heading to noon, and super sunny outside.. take a break from your desk, and go make yourself one of these babies. There won’t be any regrets.. you might even thank me for the wondering lunch you are about to encounter. 🙂

  • Keep staying safe, be calm, and build beautiful sandwiches! 

XOXO

 

Cino de Mayo Chicken Taco Quesadillas.

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Happy Cinco de Mayo, Diamonds! I’m coming at all of you with yet another quesadilla! A chicken taco quesadilla to be exact! It’s cheesy, spicy, and actually taste like you’re eating a chicken taco in quesadilla form. I love that quesadillas are almost like sandwiches.. in a sense that you can fill them with absolutely anything your heart desires, so it will make all your quesadilla dreams come true. 😉 I love creating dishes, and platters where the options are absolutely endless. I feel like thats exactly what a flour tortilla gives you the platform for, to be as creative as you want to be. Endless opportunities of deliciousness, and a texture profile that go to any level! I decided to do a chicken taco concoction; being that it’s a spin off from the classic “chicken and cheese quesadilla”, so that everyone would be familiar enough with it that they’d feel comfortable making it, while also feeling like they’re making something brand new and exciting considering it has distinct spicy taco essence inside! It’s pretty much a mash up of two very popular meals as well which makes the whole idea even more exciting! People are always really interested in what something will taste like when you put two and two together, especially when they’re crowd favorites!

  • THE CLASSIC TACO + A CHICKEN QUESADILLA = HEAVEN 

 

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YUMMY! It is even more appealing to the eye when you’re sizzling something in a sauté pan, and the sauce comes oozing out the sides! Thats how you know that it will be complete perfection.

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Spray a sauté pan with butter spray, and place a flour tortilla inside. Keep the heat on low the entire time you’re cooking the quesadilla. A decadent one takes time and patience! 

After a minute of toasting the tortilla, fill the top of it generously with shredded cheddar cheese, and shredded Mexican cheese, along with a few dashes of your favorite hot sauce. Make sure it is not buffalo sauce! You must use a Mexican hot sauce, or any spicy sauce that has great heat. A nice flare of heat in this quesadilla is really what we’re searching for.

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Now for the rest of the goodness inside: You can use any kind of chicken you want.. whether it may be from a rotisserie, pulled chicken, or already prepared and cooked chicken, but I used grilled chicken that I had from dinner the night before that was flavored with salt, pepper, garlic powder, and taco seasoning. I feel like the seasoned chicken really took this quesadilla to another taco tasting level!

HOW I LAYERED THE INGREDIENTS:

  • One grilled chicken breast–chopped.
  • A half of a small tomato–chopped.
  • Green onion–chopped.
  • Ranch dressing and sour cream combined, and drizzled throughout.

  • The only thing I did not put in this that I always put on tacos is shredded lettuce, but obviously because of the heat; the lettuce would wilt down like spinach does, and that was definitely not a texture I wanted inside of our ideal chicken taco quesadilla

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When the cheese is almost fully melted, becoming extremely bubbly.. fold the one side of the tortilla over that doesn’t have the filling on it, to seal everything together.

Flip the half moon over once more again to ensure that both sides look like this! You don’t want anything less of an astonishing golden brown color on every inch of the quesadilla.

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Cut this baby in half, and if you’re not sharing.. which you might not want to once you get that first mouthwatering bite, plate it up and garnish with tasty taco toppings! I think the essentials to top this with is a generous pour of taco sauce, a dollop of sour cream, and chili powder! Chili powder to me is key for that final taco flavor that lingers in your mouth after you’ve swallowed.

For decoration on the plate, I used some corn tortilla chips, and sliced avocado to place on each bite for that decadent creamy texture that I really love. I think topping your taco with chopped fresh avocado is the key to a delicious Mexican meal. It’s sensational in my book! Also, remember if you want to take a happy hour to yourself today for some relaxation; it is more than okay, Diamonds.

  • If any of you are celebrating Cinco de Mayo today I would love to see what you’re eating! You can head over to Instagram and add me “@therealdeepfrieddiamonds” to tag me in your pictures, so that I can see all of your flavorful food inventions. If you recreate this exact quesadilla I would for sure love to see that as well, of course! 

 

XOXO

Sriracha mayo breakfast quesadillas.

As you Diamonds already know.. if you saw my last post, we’re celebrating Cinco de Mayo all week here on Deep Fried Diamonds! I love all different kinds of spicy so in this spicy series I’m hitting all the notes. Today I’m drizzling sriracha on everything. I’ve grown such a love for this hot chili sauce, and I really found so many ways to use it. You can be so creative with sriracha sauce! If you have never had this sauce and you think you won’t like it because it may be too hot for you.. just give it a go! I definitely think the way I used it in this breakfast quesadilla is the perfect way to introduce a new kind of spice! Another way to tame down the heat of sauce besides mixing it with some sort of fat is dropping in some sweet honey.

In a non stick pan, spray with butter spray, and pour in two whisked eggs. On top of the eggs you can add salt, pepper, garlic powder, chili powder, and paprika to your liking! Even though we’ll be melting cheese all over our toasty tortilla, I wanted to make the whole situation extra cheese, so I added American cheese inside of the scrambled eggs as well.

  • Cook on low heat, stirring continuously, so you don’t overcook the eggs.

Once the eggs are almost finished cooking, turn off the hea,t and add in a hand full of spinach. The spinach will wilt down from the warm of the pan within seconds.

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In another sauté pan, melt a pad of butter on medium low heat, and place your tortilla onto of the bubbling butter. After one minute of heating up the tortilla, sprinkle a good amount of mozzarella and Mexican cheese all over, along with the scrambled eggs with fresh spinach. The meat you see on top is turkey sausage because that’s what I have currently been loving, but you can use bacon if thats more your zone!

While the cheese is melting, and the heat is getting everything all nice and sizzling, mix together one part mayo and one part sriracha chili sauce. Use half of the sauce to drip all over the half of the quesadilla before folding it over.

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The spicy mayonnaise is going to make the inside of the quesadilla extra creamy and delicious. It’s going to be the most decadent breakfast quesadilla you’ve ever bit your teeth into!

When the cheese is fully melted inside and the sauce begins to sink into everything.. really giving the scrambled eggs an even more velvety texture, flip the half that doesn’t have the goodies on it over to lock and secure it all into place. Once you’ve folded the one hand down, flip the quesadilla over for final browning. You’ll know when it’s time to take it out of the pan because it will be hard to the touch, and the whole outside of the tortilla will be brown and stunning!

  • Do not rush the quesadilla making process! Keep in mind that I said to have the heat on low. Make sure you don’t get impatient, and turn the heat up to high because the tortilla will burn, and the inside will not be the melty goodness that you’re look for when devouring a quesadilla. Especially one this outstanding.

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The inside will start to almost ooze out, but not completely, and there will be little brown grilled cheese like bits on the outside from the cheese toasting on the bottom of the pan. Take into account that if our pan would have been too hot the entire time our tortilla was browning, that cheese wouldn’t be so scrumptious looking… it would be black! Nobody wants to enjoy burnt food am I right?

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Place the quesadilla on a cutting board and slice into triangles; as if it was a mini breakfast pizza! You could kind of think of it like that truthfully considering we’re going to top it with some goodness.. just like a pizza!

  • Drizzle the triangles with the remaining half of the spicy mayo.
  • Squeeze a few squirts of sriracha straight from the bottle to give it a slight more zing!!
  • Add some chopped scallions for a fresh onion bite at the end!
  • Sprinkle with parsley, and serve next to some mashed up avocado. I would normally pair a quesadilla with guacamole.. which is when you add in cilantro, garlic, chopped tomatoes (de-seeded), chopped red onions, and minced jalapeños, but never when I use sriracha sauce do it do that combination.

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In celebration of Cinco de Mayo.. have some fun and serve your sriracha breakfast quesadilla’s on a decorative, colorful plate! Colorfulness always makes things brighter in dark times that we unfortunately have to endure. As I’ve been saying.. take this time at home, especially this week to get creative, and really spice things up in the kitchen. Use spices and hot sauces you’ve never tried before. Make candy using habanero peppers, or  brew up Mexican coffee. Even if you’re not so into the finish product, it could be something entertaining to keep your mind off things for just a little while!

  • Keep being spicy Diamonds 😉

 

     XOXO