Tuesday, August 10, 2010
'dillas with an Artichoke Heart Salsa
This was pretty damn good considering the topping was a bit of an after thought. As with all flour quesadilla recipes I do, my brother is the one who came up with the idea of making a normal 2 tortillas with cheese 'dilla, and then adding a stripe of something and folding it up like a taco. Brilliant. I think the cheese was Organic Valley sharp cheddar. Topping was a raw artichoke pared to the heart and thinly sliced, sauteed with garlic and a green chile. Basil was put in at the end to wilt it. Raw red bell pepper. We ate outside, though I should have fired up the Coleman again so we could cook outside, too. [First meal post-fumigation was beef fajitas cooked outside cause the gas hadn't been turned back on yet. Good meal, but no pics, so no post.]
Red Le Creuset skillet is from the IV move-out this summer. Dual comal action to speed up the process. Lids to speed up the process.