Bobbing for Quesadillas
This was supposed to be last night’s dinner until the washing machine had another hissy fit and flooded the kitchen. Again.
But, dear readers, have no fear! I got the situation under control in just 24 easy steps:
Yes, that's right! The dinner of exhausted champions: a hunk of French bread, a slab of salted French butter, and a beer.
That feast was followed by tortilla chips and white queso dip, and a chocolate milkshake.
Tonight, I was determined to have a good meal. I had waited nearly too long to cook this, because my fresh cilantro was looking a little past its prime.
But the quesadilla, made with summer squash sauteed with garlic and a Mexican spice blend, and generously gooey amounts of shredded Monterey Jack, was very good. How could something with that much toasty, cheesy goodness not be wonderful?
But it was the “elote” that surprised me, as these meals so often do. Elote is corn on the cob dressed with Mexican crema infused with lime juice, then sprinkled with Cotija cheese, a dry cheese kind of like Parmesan, and more of the Mexican spice blend. Apparently, it’s a popular Mexican street food. That’s what the card said, and why would they lie? Damned tasty, is what it is. Who’d a thunk it?
The pea shoots were attractive, but taste-wise, a waste of time. I realize that these meals want to do all kinds of fru-fru new age healthy stuff, but I am beginning to wonder if at some point I’ll open a box and find they’ve sent me grass clippings.
To be dressed with olive oil and lemon zest, of course. At least it wasn’t arugula again.
The meal was still a solid win. I enjoyed it so much that I ate both quesadillas and all but half of one corn cob. I’m stuffed.
Belch. Mmm, mmm, good.
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