At Home with Trader Joe’s: Chicken Quesadillas & Lobster Ravioli
Gotta start by saying this is NOT a paid sponsorship or affiliation. I wouldn’t be adverse to that opportunity, but this post just comes from the fact that when I’m home, I don’t cook. I make easy does it, just add water or oil and stir kinda meals, while still looking for comfort foods, big tastes and lots of flavor.
All of which I find in Trader Joe’s Southwest Chicken Quesadillas (4 Tines) – they come 2 in a box costing $3.29, so that’s less than $1.70 each. A price you can’t get at any restaurant, but they are restaurant quality! All the ingredients are real, as if you cut everything up fresh and folded it into the tortilla yourself: white meat chicken, Monterey Jack cheese, red bell peppers, black beans, cilantro, jalapeno and spinach. It really oozes with the filling.
I haven’t tried it in the microwave. I don’t think it would be nearly as good cooked that way. I make mine in an iron skillet on low heat with a little olive oil in the pan. I don’t follow the directions which instructs to either thaw the Quesadilla or microwave it slightly before putting it in the skillet. I just take it right out of the freezer and cook with a covered lid for the first 5-7 minutes before turning it over. The low heat allows the Quesadilla to get golden brown. Cooking time 15-20 minutes.
This was my first time trying the Trader Joe’s Lobster Ravioli (2 Tines) with Organic Vodka Sauce (3 Tines), $3.99 for a 9oz package, which really only feeds one person. The price of the sauce was around $3.50. Like all Trader Joe’s meals, nothing was artificial (lobster meat, ricotta & mozzarella cheese, paprika, egg whites, white wine, chives, garlic...) although, I didn’t care for the red stripes adorning each ravioli.
I do admit I may have boiled the pasta a little too long, but just the same, this is a dish I’ll continue to order out, but won’t try again at home.
Check back later this month for more hits and misses from my freezer – featuring Trader Joe’s
Rating System:
* Excellent – 4 Tines / * Great – 3 Tines / * Good – 2 Tines / * Fair – 1 Tine / * Poor – Tarnished
tinseltine
Tinsel & Tine provides year-round free promotion, sparking conversations and awareness, celebration and reviews of the movie industry - from local indie shorts to international films/filmmakers, to studio driven movies/moviemakers. Mixed with a spotlight on Philly Happenings. #MiniMovieReview #PhillyCalendar
You May Also Like
EVERYTHING EVERYWHERE ALL AT ONCE, THE UNBEARABLE WEIGHT OF MASSIVE TALENT, THE BAD GUYS, THE NORTHMAN, FANTASTIC BEASTS: SECRETS OF DUMBLEDORE, FATHER STU, THE LOST CITY, BETTER NATE THAN EVER, TURNING RED, FLESH
Tips for Selling Luxury Real Estate
5 Comments
Lucia from Madison
Have not tried the Chicken Quesadilla. Looks good and sounds easy! Thanks for visiting my new facebook page!
tinseltine.com
Hey D,
I love reading and seeing your lofty chefy ideas! Just wish I had someone to make them for me. Preferably a dark, handsome chef who looks good in only an apron 😉
When I wrote the post, I had no idea how many blogs specialized in Trader Joe's, found out when I went to post it on Twitter. Still, I'm gonna continue to do periodic TJ posts on T & T cause it really is a mainstay of my diet.
tinseltine.com
Hi Barbara,
I don't recall ever seeing the gorgonzola ravioli with pumpkin butter. Sounds worth investigating, hope I don't mess up when trying to add the cream.
The Bicycle-Chef
Did you know there are at least 2 Trader Joe's cookbooks? I think there are a few blogs out there dedicated to TJ's cooking. I like TJ's products, but a) being the chef that I am, I like to cook my own food from scratch and b) I tend to stay away from prepared foods because of my dietary restrictions (fat/salt/sugars). I think TJ's has great stuff adn would love to know more about what your thoughts are about their products. Your reviews are much more realistic than my lofty chefy ideas!
Barbara
I love Trader Joe's! I haven't tried the quesadilla's so I'll give it a shot.
I think the lobster ravioli is best with a lighter sauce and cooked very al dente. I usually serve it with lemon and olive oil sauce and add some fresh herbs and spinach.
Try the gorgonzola ravioli with pumpkin butter heated with a little cream. To die for!
b