This month, get recipes for Beef and Poblano Pepper Quesadillas with Lime Crema, Pesto Chicken Flatbreads with Arugula Lemon Vinaigrette, and Thai Ginger Chicken Lettuce Wraps.
A pizza peel (that’s what it’s called) will work.
A few nights ago, our daughter and her burgeoning family popped in just before dinner. (Just writing that line is a gift to be savored, as they recently moved a mere six minutes away from us.) They caught me in the kitchen experimenting with a new recipe, so I gladly paused to take in the blessed flurry that hit us. My grandsons gave me the compulsory hug around the waist before bounding upstairs to disappear in the playroom, as Brooks, their newest, wailed for attention. Into the kitchen came my husband — no doubt lured in by the savory aroma and all the hubbub — as news from our son-in-law was being shared.
After reveling in his story, I knew I needed to jump back into my dinner prep, so I pulled the first quesadilla from the cast-iron skillet, cut it into wedges, and gave it a quick taste. I was impressed by the hint of heat and sweet. I knew this recipe was a keeper. Wanting everyone to have the same flavor experience, I quickly set the oven to 200 degrees and scurried around for an oven-safe board I could use to hold the growing mound of quesadillas. After a little digging, I found a solution: my pizza peel. Realizing it fit the bill perfectly, I placed the first batch of quesadillas on the peel, popped it into the oven, and set out to repeat the process.
Once I had enough quesadillas warming in the oven, I turned my attention to the lime crema — the perfect complement to brighten the meal. I quickly measured and combined the ingredients in a spouted container for pouring. Wrapping things up, I chopped the cilantro and pulled the Tajin spice from the cupboard.
I often question what it is about a recipe that grabs my attention. Is it the undeniable flavor combinations, or is it the creativity found in plating it? I’ve landed on the idea that because we eat first with our eyes, it must be both.
Transferring the pizza peel of crisp and cheesy quesadillas to the countertop, I drizzled a zigzag of the crema, threw on a spray of green cilantro, and a dash of spice. There it was a colorful feast.
Beckoning everyone to gather, we paused, prayed, and dug in.
That evening I discovered a casual ease to serving dinner from a board. Maybe summer calls for a few more recipes like this, to find moments when it’s better not to stop the flow and gather everyone — like poolside dinners, picnics on the dock while the kids are still swimming, or just a casual dinner around the kitchen island while sharing life together.
I’ve gathered the recipes; you go grab your board.
Beef and Poblano Pepper Quesadillas with Lime Crema
Makes 4-6 servings
Ingredients
1 Tbsp. olive oil (divided)
1 Poblano pepper (seeded and diced)
3 green onions (sliced)
1 lb. ground beef
3 Tbsp. barbecue sauce
3 tsp. chipotle-based hot sauce
8-10 large flour tortillas
8 oz. cheddar cheese (shredded)
1 lime (zested then juiced)
8 oz. sour cream
1 clove garlic (minced)
1/4 tsp. salt
3 Tbsp. fresh cilantro (chopped)
Tajin Clásico Chile Lime® seasoning
Directions
In a non-stick skillet over medium heat, add one teaspoon of oil, diced peppers, and sliced green onions. Cook for two to three minutes, then add ground beef, breaking it apart while cooking. When beef is cooked through, add barbecue and chipotle sauce. Stir until well combined, then turn off heat. Preheat the oven to 200 degrees, then heat a cast-iron skillet. Add a teaspoon of oil and with a brush coat the bottom surface of the pan. Add one large tortilla at a time to the pan. Place meat and poblano mixture on one half of the tortilla, then add a little cheese and fold the tortilla to create a semicircle. Press down with a spatula and move quesadilla to a cutting board. With a pizza cutter, slice the quesadilla into three equal parts and place on an oven-safe board, transferring to the oven to stay warm. Repeat until all quesadillas are finished. In a small bowl, add sour cream, lime zest and juice, garlic, and salt. Stir and place the bowl on the board. Garnish the beef and poblano pepper quesadillas with cilantro and Tajin seasoning.
Tip from Laura: For fun, add the crema to a squirt bottle and zigzag the mixture over all the beef and poblano pepper quesadillas.
Pesto Chicken Flatbreads with Arugula Lemon Vinaigrette
Makes 4-6 servings
Ingredients
3 Tbsp. olive oil
2 chicken breasts (thawed and cubed)
1/2 tsp. dried basil
1/2 tsp. oregano
4–6 flatbread or Naan bread
6.7 oz. jar of basil pesto
8 oz. fresh mozzarella cheese (pearl size)
1/2 red onion, sliced thin
2 c. baby arugula
1 Tbsp. lemon vinaigrette
1 Tbsp. balsamic glaze
Salt and pepper
Directions
Preheat the pizza stone in oven to 425 degrees, as per flatbread instructions. Brush top of flatbread with a light coat of oil and bake in oven on stone for three to four minutes. Meanwhile in a cast-iron skillet, add a tablespoon of oil and coat the bottom of the pan. Season the chicken with salt, pepper, basil, and oregano. Cook the chicken on medium high for about four minutes, stirring occasionally. Turn off the chicken and pull it from the pan to stop the cooking. Pull the flatbreads from oven and spread two tablespoons of basil pesto to the center of each, allowing an exposed rim. Top with the chicken, cheese pearls, and red onion. Place the layered flatbreads in the oven and bake for five to six minutes, or until golden, watching closely not to overcook the crust. Meanwhile in a small bowl, toss the arugula with lemon vinaigrette. Pull the flatbreads and allow to rest for about two minutes, before placing the dressed arugula on top. Drizzle with a zigzag of balsamic glaze, cut into pieces, and serve on a pretty pizza peel.
Thai Ginger Chicken Lettuce Wraps
Makes 4-6 servings
Ingredients
3 Tbsp. sesame oil
1/2 c. diced yellow onion
3 cloves garlic (minced)
3 tsp. fresh ginger (minced)
16 oz. ground chicken
4 large mushrooms (diced)
8 oz. water chestnuts (diced)
1/2 c. shredded carrot
1/4 c. soy sauce
2 Tbsp. sweet chili sauce
1 head butter lettuce (leaves removed, rinsed, and dried)
1/3 c. cashew halves (garnish)
white sesame seeds (garnish)
Directions
In a cast-iron skillet over medium high heat, add oil, onion, garlic, and ginger. Cook for two to three minutes, then add ground chicken. Stir and break up the chicken. Turn heat to medium. Allow to cook for four to six minutes, then add mushrooms, water chestnuts, and carrots. Cook for approximately four more minutes. In a small bowl, whisk to combine soy sauce and sweet red chili sauce, then add to the chicken mixture and stir well. Turn off heat. Fill lettuce leaves with chicken mixture and place on a decorative board. Garnish with cashew halves and sesame seeds.
Tip from Laura: Look for frozen crushed ginger cubes found in your grocer’s freezer section. Each cube measures one teaspoon.
Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at OurNewlywedKitchen.com.
These recipes originally appeared in the July 2024 issue of HomeLife Magazine. Take a look at our recipes featured in June to get recipes for a colorful Thai Noodle Salad with Peanut Dressing, a Trenton House Spinach and Rice Salad, and a Greek Orzo Chicken Salad.
