What to have for the next meal is not always an easy decision. When I can’t come up with any ideas that appeal to me at the moment Faye will sometimes suggest, “How about something in a tortilla?” There is no limit to what can be served in a tortilla, so that doesn’t really narrow down the choices, but it does get the creative juices flowing. A food that seems quite ordinary on its own suddenly becomes more appealing when folded or rolled in a tortilla.
“Something in a tortilla” was what I went with for lunch today, this time in the form of a quesadilla. It was a good way to get rid of a few things loitering in the refrigerator, and enjoy fresh veggies flourishing in the garden.
Onion, garlic, Serrano chiles, red and yellow sweet peppers and cumin seeds were sautéed with a little olive oil and kosher salt.
Roasted corn was added shortly thereafter.
Zucchini and red Russian kale were added next.
After fresh tender spinach was added, the skillet was covered with a lid.
I sometimes prepare quesadillas without cheese (which makes quesadillas a misnomer), but this time I used goat’s milk Gouda on whole wheat tortillas. The skillet was misted with olive oil spray.
Cilantro is a perfect fit for this kind of dish.
Tortillas (and a little cheese) can turn a simple stir fry into something special. Don’t forget the hot sauce!