It still surprises me that often I still have no idea what’s for dinner at 6:20 at night. Quesadillas are a common stand-by, as you may have noticed; one step up from the grilled cheese sandwich, and assembled out of virtually anything you have around, provided some of it is cheese. I keep whole wheat flour tortillas in the freezer primarily for these, and also for peanut butter banana wraps. They have saved dinner (and lunch, and breakfast) on many a busy occasion.
Tonight, they were constructed out of black beans (there’s always a can on the shelf), finely chopped tomato and thin slices of jalapeño havarti I got at the cheese market last weekend. Bonus: I use quesadilla wedges to scoop up copious amounts of chunky salsa, thus boosting my lycopene intake.
And here’s another idea: when camping, you can make s’mores quesadillas with chocolate chips and mini marshmallows, either in a skillet on the Coleman stove, or wrapped in foil and tossed in the hot coals. A sliced banana in there is yummy, too.
Or just stick with the cheese.
Tomorrow night, I’ll be downtown at dinnertime for the June First Thursday. If anyone wants to join our group of 12 (so far!) to go restaurant and gallery-hopping, meet us on the Teatro patio at 5pm tomorrow night! (Free drinks and snacks, and deals on others!)