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With pictures of huge stockpots boiling around and becoming chained into some hot stove and oven for countless hours at the end, it is no wonder that so many people avoid the concept of cooking meals for big crowds with more tenacity than they prevent being last at the dinner line.
The fantastic thing is it does not have to be the terrifying proposition that all these make it out to be. When it comes to cooking for a big crowd, the planning phase is the most important. You absolutely must plan your dishes when ingesting a massive set of people. This goes beyond the thought of spaghetti or fried chicken as the foods you are planning. You have to learn how many servings you’ll need. While obviously you will never understand how starving people will likely be or who’ll eat just how much when it comes to cooking for a big audience it’s a good idea to always search for a few additional mouths in case some need a bit more than you might believe (you might want to double portions for adolescent and college aged guys that’ll be dining).
You need to know at least a overall number of servings to prepare and adapt your recipe in order to accommodate those requirements. Some people find it a lot simpler if they could double or triple recipes as opposed to scaling them to specific serving sizes. If it works best for you then by all means feature this clinic when cooking for crowds. 1 thing you have to be conscious of is that you will have to include to be able to create the meal you’re planning.
Having the proper ingredients and the proper amounts of ingredients is more important in bulk recipes than is often necessary in more compact recipes as there is less leeway in regards to creating the proper consistency. You should keep this in mind when making purchases for the own cooking for a large crowd event.
This would mean that rather than cooking one really huge pan of lasagna for a double sized sized audience, they would rather cook three regular sized pans of lasagna. This achieves two things really and can be something that you may want to remember despite the additional time spent at the kitchen.
First of all, if something goeswrong only 1 third of this meal is in shambles as opposed to the whole dinner. Second, you have a greater possibility of locating consistency issues before the baking starts if you are using dimensions and cooking containers that you’re familiar with and comfortable with. It is always best to discover errors and omissions sooner rather than later when it has to do with cooking as not many ingredients can be properly added after the fact.
While cooking for crowds may send some into dizzying charms with heart palpitations it helps in case you take some deep breaths, sit down, then plan your menu, then organize your meals, make a list of your ingredients, and cook in a way that’s comfortable for you. If you’d rather get it all over with in one fell swoop, then by all means do exactly that. If you’re more comfortable making multiple dishes of family favorites then that’s probably going to be the ideal plan of action to be able to satisfy your big crowd cooking needs.
Most importantly you need to remember when cooking for audiences is that you might have just made yourself a pleasant night off after. Cooking for crowds is time consuming and needs to be approached when well-intentioned (if that’s even possible) for best outcomes. There’s something which is actually very satisfying about knowing that you have fed a bunch and fed them well.
If you have only a couple campers and are looking for some easy camp cooking, try the simple and quick technique of tin can cooking. All you’ll need is a clean tin can – a one gallon size can works well. Your source of warmth can be a small campfire, or when wood burning is prohibited, a little buddy burner will work well, which can be located at sporting good stores or online. Put your meal in the tin can and simply heat the contents of your can over a fire. This technique works great for sauces, beans and poultry.
A more time-consuming camp cooking technique that also produces tasty food is pit cooking. Pit cooking is very good for items that could be wrapped in aluminum foil to be cooked. It’s also a great camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your food by heating rocks and coals that are buried in the floor. As the rocks cool off, their emitted heat cooks the meals. To pit cook, first dig a hole that’s about three times larger than your cookware. Line the pit with rocks and build a fire in the center. Once the flame has burnt rapidly for about one hour, push the warm coals and rocks into the middle. Twist your wrapped food covered skillets in addition to the rocks and coals and put on top. After a couple of hours, you’ll have some delicious camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to big mac quesadillas recipe. To make big mac quesadillas you only need 9 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Big Mac Quesadillas:
- Prepare 1 package flour tortillas
- You need 2 lbs ground beef
- You need 1 thousand island dressing
- Use 1/2 onion
- Take 3 roma tomatos
- Get 1/2 head shredded lettuce
- Take 1 bag shredded cheddar cheese
- Prepare 2 tsp ground cumin
- Take 1 salt & pepper
Instructions to make Big Mac Quesadillas:
- Preheat oven to 325°
- In large mixing bowl mix with your hands the hamburger, cumin & salt & pepper. Then pat out mini patties & fry til medium rare on the stove.
- Cut up lettuce, slice tomatos & onion. Then spread half the tortilla shell with thousand island dressing & the other half with shredded cheese. Place a already cooked mini patty ontop of the cheese. On top the patty add your veggies & fold the dressing side over the other side.
- Place quesadilla on baking sheet & put in the oven for 10-12 minutes. Then remove & enjoy! (Careful! They can get a little messy😉)
Add ground beef and season with salt and pepper. Using a slotted spoon, transfer the ground beef to a plate. Build the burger by laying one quesadilla down, topping with the first burger patty followed by lettuce, big mac sauce, diced onion. Top with the second quesadilla and the second patty, followed by the lettuce, sauce, onion and sliced pickles. Finish with the last quesadilla and slice into four.
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