Alright, nothing super original about this one. . . it's not even a recipe. More like assembly instructions. But so good and easy! These are normally on the menu at least once a week at our house. . . if Erik had his way, our meals would be on a permanent 3-day rotation of quesadillas, spaghetti, and Tasty Bites (have you had these boil-in-the-bag Indian meals? They're awesome!) However, our difficulty finding a reliable source of tortillas has turned quesadillas into a delicacy lately.
Our typical quesadilla filling is cheese, black beans, fried egg (this is Erik's addition, and it's really good), avocado if we have it, salsa, cilantro, and if we're lucky, sour cream. When we lived in Munich, our quesadillas generally consisted of Emmentaler cheese, kidney beans (all we could find, except chickpeas), and a sprinkle of Penzey's Chipotle Powder. The power of Penzey's to turn that combination into something remotely Mexican was amazing. . . so much so that we brought it back with us again. The beauty of quesadillas is that, like omelettes, they can be pretty much made out of anything you have in your fridge. . . A few mushrooms, some leftover greens, (kale, perhaps?) mid-summer zucchini overload, winter squash or potatoes...the possibilities are endless. So go, make yourself a quesadilla. Please give our regards to the tortilla aisle at the grocery store.
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