We do Tex-Mex for Lunch
Thanks to Rosie Hawthorne's blog, I had a sudden hankering for quesadillas. Having recently 'discovered' a package of flour tortilla shells in my freezer, I decided that this would be our lunch for today.
I have a new-found love for salsa (homemade only, please) and decided to make three to accompany the quesadillas and tortilla chips. Here we have salt, roma tomatoes, cucumber, red onion, a serrano chile, some pineapple chunks and a lime.
With these ingredients, I made (clockwise, from top left) a tomato-cucumber salsa, a tomato salsa and a pineapple-cucumber salsa. Late in the game, I decided to add a bit of honey to the pineapple-cucumber salsa and I added a pinch of dried cilantro to each salsa.
Now I am ready to assemble the quesadillas. I grated sharp cheddar cheese and smoked gouda cheese. I also had some shredded mozzarella cheese on hand, as well as a yellow onion, chopped, dried cilantro, tortilla shells, homemade taco seasoning, deli sliced turkey breast and melted butter.
After brushing two tortillas with melted butter, I placed them butter-side down and layered the cheese, chopped turkey and onion on top. I added a bit of the dried cilantro and more cheese.
I topped each with another tortilla, brushed with the butter, and added the remaining cheddar and gouda cheese. I then sprinkled with a bit of the taco seasoning.
We have three salsas as well as some sour cream for toppings.
After about 15 minutes in a 350 degree oven, I cut each quesadilla into wedges.
And this is my plate. Oh, all right, I admit it. The first of a few plates.
As soon as I read one of Rosie's recent posts, I knew I had to try this recipe. Scroll down the post to see what Rosie does with leftover tortilla shells. And how did we like them? I thought they were great with salsa and my husband grated some cheese over the top of a few, nuked them in the microwave, and had them as nachos.
My husband relaxes with the Sunday morning paper and the cat.