In the kitchen with Sharon


By Sharon Hughes Staff columnist

By Sharon Hughes Staff columnist


These are Tobi Gulley’s Big Mac quesadillas.


Submitted photo

In the kitchen with Sharon this week is my cousin Tobi (Carey) Gulley. Tobi posted this recipe on Facebook, and I sent her a message asking if she would come in Sharon’s Kitchen.

Tobi loves to cook, and she is a wonderful cook. She gets it honestly; her grandmother is Joanne Hopkins, my mother’s sister, and the whole family is such great cooks and bakers. I am so excited to have a family member in my kitchen.

Thank you so much, Tobi, for sharing this great recipe, and please feel free to send me some more.

Please send your favorite recipes to shughes@timesgazette.com or call me at 937-393-3456. I would love to hear from you. Merry Christmas!

Tobi’s Big Mac quesadillas

Ingredients:

Special sauce:

3/4 cup mayonnaise

3 tablespoons yellow mustard

1 tablespoon ketchup

1 tablespoon pickle relish

2 teaspoons apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon sweet paprika

Kosher salt

Quesadillas:

3 tablespoons extra-virgin olive oil, divided

1 lb. ground beef

4 medium flour tortillas

1/4 white onion, finely diced

12 slices American cheese

1 cup cheddar, shredded

Sliced bread-and-butter pickles, for serving

Directions:

Make the special sauce:

In a medium bowl, stir all sauce ingredients together until well combined.

Make the quesadillas:

In a large skillet over medium-high heat, heat one tablespoon oil. Add ground beef and season with salt and pepper. Cook, breaking up with a wooden spoon, until beef is cooked through and no longer pink, about six minutes. Using a slotted spoon, transfer cooked ground beef to a plate. Drain excess fat from skillet, and wipe clean with paper towels.

Heat 1/2 tablespoon oil over medium heat. Add a flour tortilla and top one half of the tortilla with 1 1/2 slices of American cheese, a small handful of cheddar, and a generous spoonful of ground beef. Sprinkle with some onions. Drizzle with special sauce. Top with another 1 1/2 slices American cheese and small handful of cheddar. Fold the untopped half over the topped half, and cook until deeply golden, about one minute. Flip quesadilla, and cook for one to two more minutes until golden on the bottom.

Repeat with remaining ingredients to make three more quesadillas.

Slice into triangles, and top with pickles.

Enjoy!

By Sharon Hughes Staff columnist
https://www.timesgazette.com/wp-content/uploads/sites/33/2020/12/web1_hughes-sharon-2.jpgBy Sharon Hughes Staff columnist

These are Tobi Gulley’s Big Mac quesadillas.
https://www.timesgazette.com/wp-content/uploads/sites/33/2020/12/web1_IMG_3673.jpgThese are Tobi Gulley’s Big Mac quesadillas. Submitted photo