I really wanted to make some kind of macaroni and cheese dish tonight, but didn’t have much time. Instead I pulled a bunch of things out of my fridge and prepared for failure.
I’m an engineer and my cooking reflects that. I prefer baking because the instructions are explicit, but with cooking, throwing stuff together is the general idea. So, my engineering side is super uncomfortable when food comes without directions. My husband is really good at it, a skill he got from his mom, so I’ve been learning. This was one of those learning moments. Fortunately, it worked out and I wolfed my quesadilla down. Unfortunately, I didn’t get many pictures, except for after I started eating it. -5 preparation.
Ingredients (single serving):
- flour tortilla
- 2 slices havarti cheese
- 4 thin granny smith apple slices
- spinach leaves
- 1 small tomato, thinly sliced
- hot pepper jelly spread
- fig and walnut spread
Directions:
- Preheat a toaster over to 350 degrees F (or oven if you’re making a lot!).
- Place the cheese slices on one-half of the tortilla.
- Stack the apple slices, spinach leaves, and tomato slices on top of the cheese.
- Spread the two jellies on the empty half of the tortilla.
- Fold the tortilla in half to form a crescent shape.
- Place the quesadilla in the oven until the cheese is nice and melty (between 5 and 10 minutes, depending on how crispy you want the tortilla).
This turned out pretty good. I wasn’t sure if the flavors would work together, but it proved me wrong with a blast of tasty goodness to my face. Yay for throwing fridge-food onto a tortilla!
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