Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Sunday, January 16, 2011

Cheese and Jalepeno Quesadillas

Sheesh! I had to look up how to spell quesadilla. Saying it and spelling it are two different things, even if you have a college degree, it seems. I couldn't decide for sure what vowel went afer the s.
Anyhoo, I made some yummmmy cheese quesadillas yesterday, and I was thinking I should share the EASY recipe with you. I normally don't eat a lot of dairy, but I got some delicious
Organic Valley mild cheddar cheese recently as a splurge and used part of it in this yesterday. Enough jabber...on to the recipe.

2 tortillas (As difficult as it is to find these, I go out of my way to get tortillas that have no lard, no hydrogenated oil, and no aluminum-anything in them. Good luck. The two brands I've found are the Whole Foods 365 brand, which taste best but kind of stink because they always stick together, and Tumaro's Gourmet Tortillas, which don't stick together but are sweeter in a way I don't prefer.)
approx. 1/3 c. organic mild cheddar cheese, grated/shredded
2 thin slices white onion, chopped
about 2 T. chopped pickled jalepeno
2 or 3 T. canola oil

Heat 1 T. canola oil in a large nonstick skillet over medium heat. Add the chopped onion and sauté until the onion is transparent. Remove the onion from the skillet. Add another T. canola oil to the skillet. Top it with one of the tortillas. Spread the cheese over the tortilla (Use more or less, depending on how big your tortilla is and how much cheese you like. I like a modest amount, but you have to have enough to adhere the tortillas together.), then spread the onion and jalepeno over the cheese. Top with the other tortilla. Cook until the cheese is melted and the bottom tortilla is browned and crispy. Flip the quesadilla over. If you notice it's dry under the quesadilla when you flip it, lift the edge and add the other T. of canola oil. Cook until the bottom tortilla is browned and crispy. Remove quesadilla to a plate and allow to set 2 minutes before cutting into wedges (a pizza cutter works well for this).

The recipe makes one quesadilla but can be multiplied for however many quesadillas you want. It's kind of an organic (not in the USDA way, but in the sense of fluidity) recipe, so you have to just go with the flow and use your instincts.

Serve the quesadillas:
1. plain
2. with salsa

3. with pico de gallo (recipe here)
4. with sour cream
5. with guacamole (
recipe here)
6. with any combination of these!

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