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.
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 top.
One must have that yin and yang.
They will bring harmony in the middle.
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.
Blot with a paper towel and plate.
Yes, I said blot.
This is so light,
there's no drain on paper towels involved.
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.
I gotta make me one of them
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