Sliced roast beef from the deli makes this a super-quick meal. The recipe was submitted by Maurice Paulk of Wood River.

Grilled Beef Quesadillas

3/4 pound thinly sliced deli roast beef
1 to 1/2 cups prepared thick and chunky salsa
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 cup canned black beans, rinsed and drained
1/2 cup frozen whole kernel corn, defrosted
8 small flour tortillas
3 cups (12 ounces) shredded Co-Jack cheese

In a medium bowl, combine salsa, cilantro and lime juice.

In a second bowl, combine 1/2 cup of the salsa mixture, beans and corn. Set aside remaining salsa mixture.

Sprinkle cheese evenly on one side of each tortilla. Divide beef evenly among tortillas. Top with scant 1/4 cup of the bean and corn mixture. Fold tortillas in half.

Place quesadillas on grid over medium ash-covered coals. Grill uncovered, 4 to 5 minutes or until golden brown, turn once. Serve with the reserved salsa mixture.

Makes 4 main dish servings or 12 appetizers

Paulk, a frequest contributor to Simply Cookin’, also shared some cooking tips:

• All-purpose salt substitute (makes 2 tablespoons): Combines 2 teaspoons garlic powder, 1 teaspoon basil, 1 teaspoon dillweed, 1 teaspoon oregano and 1 teaspoon powdered lemon rind. Blend well. Store in glass salt shaker. Add a few grains of rice to prevent caking.
• Biscuit mix substitute: For each 1 cup biscuit mix (like Bisquick) called for in a recipe, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1 tablespoon vegetable shortening.
• Self-rising flour substitute: For 1 cup, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.
• Egg whites substitute: Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water. You can’t substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar

Maurice J. Paulk,
Wood River