Time to de-stress and enjoy the surrounding beauty! Very hot & humid today and probably not the best time to enjoy piping hot chipotle & cheese quesadillas, but oh boy, where they ever good!! So simple to do: the idea comes from my friend, chef Pat Forster, and they were a favorite menu addition to my BBQ party this summer. Take one can of chipotle pepper in adobo sauce and puree in food processor, smear a thin layer on a soft tortilla, fill half with your favorite grated cheese and then fold in half. You could make it a meal by adding roasted chicken pieces in it. Lightly oil the quesadilla before putting it on the grill to warm up. They can also be done successfully on a panini press and that's how I enjoy them, at work for lunch. And it's a margarita hidding in that tall lemonade glass, the perfect companion to spicy quesadillas!
Ham & Spring Vegetable Pasta Salad
1 week ago