Dateline: Sat 18 July. The previous evening’s cheeseburger gathering left me with two extra burgers. The next afternoon, I finely diced them and added them to caramelized diced onion with taco seasoning and turned it all into oven-baked quesadillas. Some salsa and sour cream rode shotgun and the diners were left content.
Preparation and cooking based on "Quesadillas for a Crowd," by Morgan Bolling. In Cook's Country, August/September 2015, p. 18.
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