My Cinco de Mayo menu changed a few times after I bought the ingredients. That's the beauty of basic Tex-Mex food: it's all based on about ten ingredients, and why Taco Bell is able to stay relatively cheap.
One thing I found when I rearranged the pantry was that I'm out of canned pintos. I wasn't going back to the store for one thing and got out the jar of dried. At some point, it sounded good to make a side of them with salsa verde, and make quesadillas instead of the planned burritos.
This meal may sound a little too simple to be a "recipe", but it's all in the presentation. And it was very good, which is why I'm bothering to post something I kind of threw together.
4 8" flour tortillas
butter or margarine as needed
*2 C shredded cheese of choice
*2 green onions, finely chopped
1 Roma tomato, diced
1 large or 2 small avocados, diced
1 can pinto beans or 2 C cooked
1 C tomatillo salsa or salsa verde of choice
1. Butter one side of each tortilla. Preheat a large skillet over medium-low heat.
2. Place one tortilla butter-side down in the skillet. Sprinkle with 1/2 C cheese, then one quarter of the onion, tomato, and avocado. Allow to cook until the cheese is well-melted, about 5 minutes. Fold over into a semi-circle, and continue to cook each side until as crispy as you like it. Keep warm in a low oven while you repeat with the remaining ingredients.
3. While the quesadillas are cooking, make the beans. Drain and rinse the can of pintos or drain the cooked ones. In a small saucepan, heat beans and salsa over medium until just boiling.
4. Cut quesadillas into wedges when ready to serve. Serve beans on the side, maybe in a small cup.
Difficulty rating π
No comments:
Post a Comment
I got tired of having to moderate all the spam comments and put back the verification. Sorry if it causes hassles.