My kitchens are two of my favorite rooms in the house. They’re where I go to feed my family, soothe my soul, and just plain old have fun. That being said there are times when I want to be in and out of there fast, quick, and in a hurry. A super simple and time conscious meal like quesadillas fit the bill. “As part of the Foodbuzz Tastemaker Program, I received Aztec Flour Tortillas, and Aztec Bake & Fill Salad Shells. These are the ultimate time savers. And this is the Savory and Sweet Tale of Aztec Tortillas. For the savory ones I used sliced deli meat to shave off even more kitchen time. We are mega fans of sautéed veggies so adding them was a no brainer. Toss in hot pepper jack cheese and you’re good to go. I love these kind of meals where you just put in what you want and/or what you have on hand. Here’s the rundown: Deli sliced roast beef and turkey. Sautéed red and green peppers, Vidalia onions, asparagus, zucchini and squash. I layered all the yummy stuff on one side of the tortilla and then folded it over. My pannini pan is one of my absolute faves and it was perfect for warming the quesadilla ingredients and melting the cheese. The pan comes with a press which really helps to smush all the ingredients together. Let it cook on one side for 3-4 minutes then flip and cook for 3-4 minutes on the other side.
Like the savory one the sweet one is quick and easy as well. And like the savory one it has no definitive recipe. Along with the tortillas we received Aztec Tortilla Salad Shells. Before I read the directions I’d anticipate having to form them around a bowl and then fry them. Thankfully Aztec took all the guesswork out by including heavy duty paper forms to place the tortillas on and bake them. In under ten minutes they were ready. The most challenging part was figuring out to fill them with. After scouring the fridge and my cabinets I decided to use Strawberries with a Cream Cheese and Cool Whip filling. There were a couple of blackberries that had escaped the juicer so I tossed them in also. A quick garnish of leftover thinned chocolate ganache and a sprinkle of macadamia nuts and I was finished, kaput, all done. After the photo shoot they sat for a couple of hours before I tasted them. The tortilla shell tasted more like an elephant ear, that was a pleasant surprise. If there were anything wrong with this one it would be that it comes together to quickly. And that is a problem/challenge because you could wolf down a couple of them before you even realize that you’ve overeaten. Or, maybe it’s just me.
Strawberries and Cream Cheese Dessert Shells
8 oz Cool Whip, thawed
3 oz Cream Cheese, softened
1 tsp vanilla extract
1 tsp chopped Macadamia Nuts
1 ½ tsp Chocolate Ganache, thinned or Chocolate Syrup
2 Aztec Tortillas Salad Shell, baked and cooled
In a small bowl with electric mixer, blend Cool Whip, cream cheese and vanilla until thoroughly combined. Set aside. Wash strawberries, remove caps, pat dry with a paper towel and slice. If using blackberries or any other fruit, rinse them as well and pat dry with a paper towel. Spoon or pipe cream cheese mixture into the cool tortilla shells. Add strawberries and other fruits in any pattern that pleases you. Garnish with thinned chocolate ganache and sprinkle with chopped Macadamia Nuts. The flavor combinations are endless with this.