On June 27th, I stepped out of Spring Lake Cottage for the last time. Now I have one foot in the future, one in the past, and a stomach firmly planted in a present fondness for quesadillas. I always thought that I wanted to write a cookbook on tacos, but I’ve realized that its really the tortilla, as a perfectly wonderful carb, that I lust after so wantonly. Here in the mid-Atlantic and in my home-to-be the midwest, its nearly impossible to get real tortillas, but we make do.
During my most recent stay in Chambana, I explored the concept of the breakfast quesadilla. As it turns out, creamy scrambled eggs with American cheese and real bacon bits provide the perfect contents for this dish. I spread the egg mixture on a tortilla, topped with shredded sharp cheddar, folded in half and cooked until golden and crisp. I served this with salsa, pleasing the likes of boys 13-44.
Tonight, I had intended to prepare a refried bean, cheese and avocado quesadilla. Unfortunately, my roommate’s leftover beans produced a stench potent enough to shut up Kathy Griffin. I was near square one, but all was not lost. I heated some oil in my one skillet and added Quorn “chicken” tenders, cooked shrimp and corn. This was combined with a shredded cheddar jack blend and quesadilla-fied in the hot skillet. I topped this ‘dilla with fresh avocado and salsa. Yum!
Now I sit in my new-old-temporary digs, the basement living room of my house. I am grateful for my loved ones support, for my cuddly kitty, for my chenille slippers, for digital cable and of course, quesadillas.
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You’re alive! Good! And blogging. That’s good for the soul.
Hey, I’m a guy and 30! I must fit in your demographic and generalization about tacos/quesadillas perfectly. I make Linda and myself breakfast tacos every weekday morning. I had a scrambled egg, shredded cheese, and bacon taco. Yum!
Good luck and keep up the tasty food blog. I must make that quesadilla. It looks might tasty. Although I’d substitute carnas for chicken. Mmm…carnitas.