Before the fireworks start, Fourth of July celebrations often begin with something delicious from the grill, but it doesn’t have to be pork steaks, hamburgers or hot dogs. If you want to add a little variety this year, how about Grilled Quesadillas?
No, these aren't the usual beef or chicken variety; these contain crispy bacon and colby-cheddar cheese. If your celebration is rained out, no problem; these quesadillas are just as tasty when made inside on your George Foreman grill.
And, if you’re looking for an alternative to the standby potato salad, you might want to try this Mexican Spaghetti. It’s a real crowd-pleaser, and it’s quick and easy to prepare. Most kids love spaghetti, but they’ll really go for this extra cheesy take on the dish.
Serve both these dishes this weekend and make this 4th of July one to remember!
GRILLED QUESADILLAS
3 (8-inch) flour tortillas
1 1/2 cups shredded colby-cheddar cheese
3 slices bacon, crisply cooked, drained, crumbled
3 tablespoons, thinly sliced green onions
1 tablespoon margarine or butter, melted
Heat grill. On half of each tortilla, sprinkle 1/3 of cheese, bacon and green onions. Brush a little water around the edges of inside of tortilla and then fold the empty half over the filling. Press firmly together with back of fork or spatula.
When ready to grill, brush one side of each folded tortilla with butter; place filled tortillas, butter side down, directly on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 2-3 minutes or until crisp and brown. Brush top with melted butter; turn. Cook other side 2-3 minutes until crisp and brown. Cut each in half and serve with salsa, if desired. Serves 3-4
MEXICAN SPAGHETTI
1 (12-ounce) package spaghetti
1 pound lean ground beef
1 medium onion, finely chopped
1/2 each medium green and red bell peppers, chopped
1 (10-ounce) can diced tomatoes with green chilies
1 (8-ounce) can tomato sauce
1 tablespoon minced garlic
1 tablespoon ground cumin
2 tablespoons chopped fresh cilantro
1/2 pound Velveeta or other cheese product, cut into cubes and softened
1 small can of sliced black olives
1 cup shredded colby/cheddar cheese
Cook spaghetti according to package directions, drain.
Meanwhile, in 3-4 quart Dutch oven, cook ground beef, onion and bell pepper until meat is brown. Drain fat and then stir in undrained tomatoes and green chilies, tomato sauce, garlic and cumin. Bring to boiling, reduce heat. Cover and simmer for 5 minutes. Add Velveeta cheese cubes and cilantro, stirring until cheese melts.
Serve over spaghetti and top with sliced black olives and half of shredded cheese. Sprinkle remaining shredded cheese over servings of spaghetti. Serves 6-8.
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