Fourth of July is coming up, and to celebrate, we teamed up with Amy from The Nifty Foodie to create a twist on an All-American favorite dish! The result? Turkey Tex-Mex Sloppy Joe Quesadillas. Learn how to make your own, and read below to discover Amy's inspiration!
“I can't believe that we're already in the summer months. It feels like we just put the Christmas tree in the attic. This year is certainly flying by! But I’m not going to let the summer pass without throwing a party or two. I love entertaining all year round, and in the summer, I tend to focus on easy summer favorites. This time of the year just screams for classic All-American dishes, and with the 4th of July around the corner, how can you not put a patriotic spin on the menu?
Now, burgers, hot dogs and fruit salads are definitely delicious and a true summertime staple, but something that has always been a favorite of mine are sloppy joes. It's one of those foods where you WILL make a mess eating it...no one is going to judge you for it, and when it comes to cooking for a crowd, sloppy joes go a long way. I decided to put a little spin on this American classic to make it into a fun, healthier appetizer for a summer party: Turkey Tex-Mex Sloppy Joe Quesadillas.
Using the Calphalon Unison Nonstick 3 qt. Sauté pan, the sloppy joes were quick and easy to prepare. I love that I only needed a little bit of oil to get this recipe started (which really reduced the calories count), and I didn’t have to worry about the vegetables or meat sticking to the pan as I was cooking. The pan was large enough for me to stir the ingredients around without making a mess, and when I finished cooking the sloppy joes, I transferred them to a bowl, quickly cleaned the pan, then used it to assemble and cook the actual quesadillas. This pan is also dishwasher safe, and hey, fewer dishes to do by hand while entertaining is definitely welcome! I can see this pan being a staple in our kitchen for years to come...it's a wonderful piece of cookware!”
- Amy from The Nifty Foodie
Photo Credit: The Nifty Foodie
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