Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Wednesday, July 27, 2011

If you make the Sweet and Savory Quesadilla, you MUST have some jalapeno jelly to go with it. So here is the one I used. Please don't be afraid of this. It's more sweet than hot but it is spicy. All the seeds and veins are removed and as we all know, those two things are the source of the heat in a jalapeno. You're just left with something that has a little kick. If you don't want to make this....you can always purchase some but you've GOT to have it!

Jalapeno Jelly

1 green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
Pinch salt
4 ¼ cups sugar
4 ounces liquid pectin
4 jalapeno peppers – seeded and finely chopped

In a food processor, combine the green bell pepper and the 12 jalapeno peppers. Process until finely chopped.

Transfer the peppers to a large saucepan and stir in the cider vinegar. Bring to a boil and let simmer for 15 – 20 minutes. Strain the mixture through two layers of cheesecloth or a fine mesh sieve. Discard pulp. You should have about 1 cup of liquid.

Return the liquid to the saucepan and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When mixture comes to a rolling boil, boil for one minute then stir in the pectin.

Stir in the remaining 4 chopped and seeded jalapenos. Ladle into clean jars leaving ¼ inch headroom. Place lids and rings on, turn jars upside to cool. When cool and lids are sealed down, store in the refrigerator.

Makes about 2 pint jars.

Remember: Jalapenos are hot! Don't touch your face, lips or eyes while handling them! BURN!!! Better yet, wear latex gloves while chopping!

Here's what you need!

Seed and devein the jalapenos. 
Then throw them, along with your bell pepper, 
into a food processor.

Chop 'em to bits!

Strain them to get this!

Stir in the sugar and salt and boil!

Then add the pectin.

Then throw in the diced jalapenos.

Ladle into clean jars then 
turn them upside down to seal!

Here's a picture of a jar of store-bought. 
I found this in the Asian food aisle.

A long time ago....in a galaxy far, far away...we lived in California. And one of our favorite restaurants to go to was Chevy's. We loved their chips and salsa. In fact, if you scroll through my recipes you'll find my version of their salsa.  One thing that I loved to order at Chevy's was something on the menu that I've never seen anywhere else. I don't even remember what they called it but I remember what it tasted like. So I decided to recreate it in my kitchen. This quesadilla was just so light and fresh tasting. As you know...we LOVE Mexican food around here but usually it's more substantial. But this? This is not. And the nice thing about this is that you can add more of whatever you like. Are you a carnivore? Add more chicken. Like fruit? Add extra apple? Go vegetarian if you want! But one thing you don't want to leave out is the jalapeno jelly that goes with it!! Make sure you have that! I've left a recipe for it, or you can buy it premade! It absolutely MAKES this dish perfection!

Sweet and Savory Quesadillas

For one serving:

One burrito sized flour tortilla
1/2 cup shredded chicken
3 - 4 thin slices of granny smith apple
6 - 8 thin slices of brie or Camembert cheese

One one side of your tortilla, lay 3 - 4 slices of cheese. Add chicken and apples and top with more cheese.

Grill until cheese has melted and tortilla is lightly browned.

Serve with pepper jelly!

Layer everything on a tortilla. 
Begin and end with cheese...
that holds all the stuff together!

I use my Foreman to grill it, 
but you can use a skillet or grill pan.