A few weeks ago I made quesadillas filled with some odds and ends we needed to use up -- cilantro, arugula, roasted pork, monterey jack cheese, queso anejo, and whole wheat tortillas -- and was pleased to find that they tasted wonderful, much more than the sum of their parts. Arugula and cilantro together produce a whole new flavor. Since then we have also made them with thinly sliced lean beef, marinated in lime juice, oregano, and garlic and then sauteed. I think the pork was better, though -- more subtle.
We eat them with this habanero-carrot sauce Lawson makes (yeah, I know, it looks like nacho cheese). The carrots allow the sauce to have big habanero flavor without being inedibly spicy. It's a Belizean recipe. I have been known to eat it straight from the jar with a spoon.
No comments:
Post a Comment