Rosie checked out her fridge
to see what Moreovers
she could make for lunch today.
I have fresh spinach from the Eggs Benedict on Sunday.
I have shrimp from the 4th of July.
I have baby bellas and red pepper
from the Rack Of Rapidly Rotting Rations
at the Teeter.
I have a plan.
Rosie Hint #1:
One should always have a plan.
I plan on having a glass of wine.
Quesadilla!
I wiped off my Baby Bellas
with a paper towel, ...
... roughly sliced them, ...
... and dropped them into a hot pan
with ELBOO and LOLUB.
Saute for a bit ...
... and add in fresh spinach.
Cook spinach down ...
... and add spinach and shroom mixture on half of a tortilla.
I sliced jumbo cooked shrimp
and placed on the bed of spinach and mushrooms.
Next I placed red pepper slices
and red onion circles and arcs atop.
Then I recognized I'd screwed up.
Cheese is a component in this dish.
I had put no cheese in it.
"So why not just put it on the top,"
you ask?
No. Doesn't work that way.
This filling needs to have a base of cheese
and a topping of cheese.
The quesadilla will be folded over
and each side lightly sauteed in ELBOO.
You need the cheese on the top and the bottom.
So what I did
was put grated mozzarella, queso, and pepper jack
on the bare upper half of the above tortilla,
flipped the spinach/mushroom/shrimp/onion/pepper
mixture on top of it,
flipped it around so the mixture is in the front
and the spinach is on top,
and opened it up.
To this:
Gotta have that cheese on the bottom.
Gotta have that cheese on the top.
One must have that yin and yang.
They will bring harmony in the middle.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAHRwvOhl4Eyz6h6xB2Cz0-BO5Ds50ZQMTQV30339rd0wqZtV88oFFX72-D2hGYqHrQlvb1dvdYitPcyNocY6wDzgCHdHjNCXTh2jee2glaY2RNcwfH36ONc096RWdlytb2QrCEcLe1FG/s400/DSCN3193.JPG)
Fold it over and place in
just a film of ELBOO over medium-low heat.
Lightly saute each side until it's a pretty brown.
Since my quesadilla was so thick,
I covered the pan so the shrimp would heat through
and the cheeses melt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43eITbjWCuPXspQRTQPNGq0fK2Vbdw53fMrmCLKJOjFCjnH_63ioqWTwZLWbuk3PJ08pQeL4Gj_QK_zslux46AfwUwWtgvSIEA1laz3NkkhbsBLSb2xDSQXfaKI1zPJwdNqDP7yzS94qa/s400/DSCN3195.JPG)
Blot with a paper towel and plate.
Yes, I said blot.
This is so light,
there's no drain on paper towels involved.
Ahhhh. The harmony of blended cheeses.
Look at that light crust.
I can't get that at a restaurant.
Or maybe, I should say,
I've never gotten that at a restaurant.
Delicate, succulent shrimp
peeking out.
Oceany goodness with garden and cow thrown in.
What could be better?
Excellent quesadilla.
1 comment:
I gotta make me one of them
Thanks
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