On Monday, I chose to make the Meaty Quesadillas and Perfect Guacamole from the May 2010 issue of Food Network magazine.  I made the 30-minute Meaty Quesadillas recipe with lean ground beef and only used a few alternative ingredients.  I didn’t have ancho chili powder so I just used the generic chili powder.  I also used the Mexican blend shredded cheese instead of muenster or Monterey jack cheese.  Zoey LOVED the taco meat mixture and shoveled it in as fast as possible. If the recipe can entice my picky 21 month old to eat, I’m sold! 

I wanted an all around Mexican meal so I also made the Perfect Guacamole recipe from the same issue of FNM.  I am a fan of spicy but my tummy is not so I left out the Serrano chiles.  I used roma tomatoes and fresh cilantro to finish out the recipe.  It turned out creamy and light with a little kick at the end.  I made store-bought cheese dip and refried beans from a can as sides.  I also made some of my own Mexican rice.  I brought 2 cups of water to a boil.  I added 1 cup of white rice, 3 tablespoons of my favorite salsa, a 1/2 teaspoon chili powder and a pinch of salt.  Cover and cook on low for 20 minutes and you have a tasty side dish for you favorite Mexican meal.

Both of these recipes were simple to make and wonderfully delicious.  The guacamole recipe has three additional recipes, Spicy Papaya Guacamole, Southwest Corn Guacamole and Creamy Tomatillo Guacamole.  I am looking forward to trying these later. 

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Tags: Guacamole, Quesadillas