Sharp cheddar (sliced and shredded because we were low on shredded), Hungarian hot peppers, onion, canned black beans, garlic powder, onion powder
You must log in or register to comment.
I used to have those plates when I was growing up! And I have that knife now as an adult.
It’s a good knife set. I made a mistake and was a salesman in their pyramid for a summer in college, made a little bit of money, got my knife set at the end.
I was also a salesman way back in the '99-'03 times. Found out recently that we still get our salesman discount on new knives/tools/sets, even though it’s been over 20 years since I sold one.
I grew up with those plates and bowls too. I found out a few years ago the ones Corelle made before 2005 have a lot of lead in them.
the ones Corelle made before 2005 have a lot of lead in them
Is this true? I spent about the entire decade of the 90s eating from those plates.
Check the googles for “corelle butterfly gold lead”. Corelle says in their FAQ the decorations are encased in glass and aren’t a problem. I don’t know if that addresses 40+ years of wear and tear (based on when I was eating off them). My parents still use them. I prefer to stay on the cautious side.
Well that reading made me feel even worse about what we ate on in the 80s haha. At least we didn’t have a microwave until 94 or so.
Hahaha same. I grew up in the 90s. Also my mom used to microwave plastic Tupperware so also have that going for me👌
I love that we’re all here for the plate lol
I have one of these colored plates, the rest are the blue version!
We have both colors in this pattern and then some of the black modern ones that are almost patternless! They’re good, cheap, reliable plates. And if you break one you’re not going to be terribly upset about it.
I’d be sad, but I’m sad about many things! I found three more of the bowls recently (lost inside the house) and was delighted!
Sad, yes, but not as sad as if I’d just broken my mother’s china
Slicing is superior. Pre-shredded has some anti-caking and other additions that are not cheese. You want cheese and not the convenience and falsehood of industrial shortcuts.
Random suggestions to ignore: Sauté some thinly sliced onions and peppers and the fillings, drain if too juicy and then add them to the cheese. If you’re crafty, you can wipe down the pan and reuse it to get a crust on it too by heating the inside tortilla first.
¡Provecho!
The peppers and onions were sauteed first in the same pan! This was the first time I’ve not used a non-stick pan for the quesadilla portion so I was a little concerned but wanted a pan that would fit the whole tortilla in it without curling. That meant I used plenty of butter in the remnants of the peppers and onions in order to get a nice fried edge.
My technique with single tortilla quesadillas is to get an edge on the side of the tortilla that is going to be the inside first, so you butter both sides, let one fry very slightly (which can cause the tortilla to bubble a bit), then flip, load up with cheese and toppings (cheese both sides because it’s the glue that keeps everything in), and then close as the last step (no flipping needed once closed if you time everything right and have the heat level just right).
Alternatively if you want less butter you can throw everything together on your tortilla and put it in a toaster oven or convection oven for a few minutes. Keep an eye on it because it’ll only be in the perfect state for a very short time window. That’s my lazy/healthy recipe, but a little bit of butter and pan frying truly does make everything taste better.
The black beans were the lazy ingredient as they were just out of a can and rinsed, with nothing else done to them before going in to warm up.
Thanks for the tips!
