Super simple, tasty, quick, great for kids, kids could even make them themselves... All common ways to describe a quesadilla, right? Well, we stepped it up a notch at the Tacoma Farmers Market demo this week. I think this goes to show that quesadillas can be elevated to the adult level.
Last night I used an awesome semi-soft goat cheese from Blue Rose Dairy called Grande Rosa. It has the texture and properties of mozzarella with a distinct goaty tone and it just melts beautifully. This is the second cheese I've sampled from this dairy, and overall I'm very happy with their products. I paired this cheese with some early corn, spring onions, and squash blossoms.
To start, I thinly sliced and then sauteed the onion in olive oil. Once it was translucent, I added in the corn kernels, then the squash blossoms, coarsely chopped, right at the end. I seasoned this mix with a little salt, and realized that I should have brought some ground cumin as well...
In another pan, I heated a bit of oil and started some corn tortillas toasting. Once the tortillas were warmed through, I covered each one with slices of the goat cheese then perhaps a quarter cup of the corn mixture, and then a second tortilla. As the bottom tortilla became crisp and lightly browned, I turned it just to finish cooking the second tortilla.
Sorry to say, I don't have a photo since the samples were devoured faster than I could imagine.
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