Posts Tagged ‘Onion’

I’m a big fan of caramelized onions, a big fan of chicken, a big fan of quesadillas, and a really big fan of recipes you can modify to suit the tastes of you and your family. So this is a winner for me!


1 large onion
1-2 tablespoons butter
salt and pepper
1-1/2 to 2 cups shredded cooked chicken (I use a rotisserie chicken from the grocery store, or you can poach your own)
1 cup or more shredded cheese (any variety)
8 flour tortillas (medium size, about 10″ in diameter)

Picture Directions
(for a printable version of this recipe, click here)

Finely chop the onions

In a large frypan, melt butter and add onions. Season with salt and pepper (about 1/4 teaspoon each, more or less to taste).

Cook the onions over medium heat until they begin to brown. Add a teaspoon or two of water to the pan and stir to incorporate the tasty bits from the bottom of the pan.

Continue cooking for about 20-30 minutes total, adding water every once in awhile, until onions are very soft and well-browned.

Chop the chicken finely

Add the chicken to the onions and heat through.

Place four tortillas on baking sheets. Divide chicken/onion mixture between the tortillas.

Add about 1/4 cup shredded cheese to each

…then top with another tortilla. Bake in a 350 oven until tortillas are warmed through and cheese is melted.

Cut into wedges and serve.


  • There are almost too many variations to mention. Add some bell peppers (chopped) to the pan while frying the onions. Or, for an extra kick, try some jalapenos! Have some leftover broccoli? Chop it up and add it to the frypan. Or, try some minced garlic! Maybe add some tomato slices between the chicken and the cheese. Really you could add anything you’d like.
  • Serve with salsa, or sour cream, or both. Or, as is.
  • These reheat well in the microwave. They also freeze very well.
  • A printable version of this recipe can be found here

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Would you believe this is the most-searched-for recipe on Yesterday’s Dinner? It is! So I thought I’d give it some extra love by re-posting it. Enjoy!


(originally posted February, 2011)

This goes a long way and is quite filling. It’s best when it’s first cooked though I enjoy it reheated too, it’s just not as crisp.


1 onion, finely chopped
1 pound ground beef
salt, pepper, garlic powder (or even better, some minced garlic!)
1/2 pound (8 oz.) Velveeta, cubed
1 tube refrigerated pizza crust (like Pillsbury)


Brown ground beef with onion in large skillet. Season well with salt, pepper, and garlic while cooking. Drain and return to pan. Add Velveeta and continue cooking until cheese is fully melted. Meanwhile, unroll pizza crust onto a greased cookie sheet. Spread cheeseburger mixture over pizza crust in a thin layer, stopping about an inch from each edge. Roll up from the long end, making a long thin roll. Center on sheet and bake at 400 degrees for about 20 minutes or until browned.


  • I use ground sirloin for any recipe calling for ground beef. More meat for your money and a good reduction in fat.
  • I used the 2% milk variety of Velveeta. For a twist, you might try the jalapeno flavor!

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Whenver I write “brats” in an email, my non-midwestern friends think I’m talking about mischievous kids. No, I’m not suggesting you wrap up your children. These are bratwurst. Enjoy!


1 large onion
1 or 2 tablespoons butter
salt and pepper
6 fully cooked bratwurst, any variety
6 slices cheese, any variety
6 flour tortillas, warmed


Slice onion. Melt butter in a large skillet. Add onions, and season with salt and pepper. Cook onions over medium heat until very soft and very well-browned. If the onions begin sticking to the pan during cooking, add about a tablespoon of water and stir. This also serves to loosen all the good-tasting “bits” cooked to the bottom of the pan. Regardless of whether the onions have stuck or not, add about two tablespoons of water to the pan when onions are done. Stir, and set bratwurst on top of onions. Cover and cook for about 10 minutes until brats are heated through.

Top each tortilla with a slice of cheese, a bratwurst, and some of the onion mixture. Roll up and serve.


  • I always make these ahead of time. I don’t warm the tortillas. I roll each wrap in a sheet of waxed paper, and they last for a week in the refrigerator. Heat for 90 seconds on high in the microwave when ready to serve.
  • Use any variety of bratwurst you like. Our favorite is turkey cheddar.
  • We use whole wheat tortillas. Healthy and yummy!
  • We use American cheese, but any variety will work.
  • A print-friendly version of this recipe can be found here.

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