If you’re starting to see a recurring theme, you’re right! I love Mexican food, more than air…almost. It seems that quesadillas and Sangria have become my signature dinner move. And the best part is that they’re oh so simple to make.
I recently started using cucumbers in my quesadillas, thanks to a certain boyfriend I know. Don’t be thrown off by the apple, it’s for the Sangria, of course.
After hitting Market Basket with my friend, Katie, this afternoon, I couldn’t wait to get home and make my favorite meal. And after a long and nerve-racking interview today, I needed something delicious to ease my mind. And viola! New blog entry :)
Adios Anxiety, Hola Quesadillas! Recipe
1 crown of brocolli
1 onion [Sweet, white, yellow, or Red] - I used a Sweet Onion tonight
1/2 dry pint cherry tomatoes
2 cups mixed greens
1 apple [I used my favorite, a Fuji]
1/4 cup shredded cheese
1 whole wheat tortilla
Extra virgin olive oil
1 box Spanish rice [which I completely forgot to photograph…whooooops!]
1 carafe Sangria wine [if you’re in a hurry and on a budget, I used Carlo Rossi]
First things first, Sangria.Cut up an apple and let it soak in your Sangria. If you’re like me [which you probably are], you should grab a wine glass, throw in an ice cube or two, and test your concoction while you cook. ;~)
Second, rice: follow the directions on the back of the box. This usually entails boiling a certain amount of water, adding butter or margarine [or my favorite, olive oil], bringing the water to a boil, adding the rice, butter/margarine/olive oil [which should always be your #1 choice, it’s called The Healthy Chef for a reason, folks!], stirring it around for a second, reducing the heat to a mere simmer, and leaving it on the stove top, with a lid, for a specified amount of time.
Third, throw a little olive oil in a big pan. Let it warm up, level 3 will do it perfectly. Chop up your veggies while the oils heats up. Broccoli goes in first [it takes the longest to soften], onions second, jalapenos third, cucumbers fourth, and tomatoes last. Sautee them until they look….cooked [see photo above].
Fourth, take a flat pan and toss on a little olive oil. Turn the heat to level 3. Let a tortilla heat up [flat] for a moment, then add a small layer of shredded cheese, topped with a bunch of your sauteed veggies, followed by another thin layer of shredded cheese. Fold the tortilla over [we’re making half-moon quesadillas, see photo]. Let cook for one minute, then flip.
In a bowl, toss mixed greens, chopped broccoli, tomatoes, cucumbers, and onions with your dressing of choice. Place a few avocado slices on top.
At this point, your rice should be done. Scoop desired amount onto a plate, along with your desired amount of salad. Your [finished] quesadilla can now join the mix, and voila! A beautiful Mexican dinner….with Sangria.