Just a little snacky snack

 So we have plenty of food to last us for at least a month. Turkey is going to be an option,  the soup by the way is delicious.

That first picture is foggy due to steam coming off. Hard to get a good picture right out of the crockpot. Noodles could have been cut a bit shorter and it definitely needs about another large can of turkey stock added. It's more content than liquid now but needs stock or broth rather than just water. 

Snacky snack is what I call 'Quick Quesadilla'. Which wasn't so quick this time but it's my go to snack when I have all the ingredients which are...

2 corn tortillas

1/2 cup shredded cheese

4 tsp salsa 

4tsp sour cream

1 tbl sliced green onions

 

Simple enough right? Well this turned into a production because I was out of shredded cheese and had to do that first.

 

This is my OXO Good Grips Slice and Grate Set. The lid serves as the container you shred things into and holds about 2 cups of whatever. The container with the red lid holds about four cups at that point. The different blades are color coded, the fine shredder is yellow, julienne is green, large shred is orange and slicer is red. I rarely use the slicer since it slices so thin  not really useful for most of what I do.

On to the snacky snack

Make sure you have a small pan that has a base big enough to accomodate the size tortilla you are using. True quesadillas are done with a large flour tortilla, well I came up with this version because at the time, I didn't have flour tortillas.

A tale of two pans. Don't ask me what they are, they were both 'foundlings' either in our complex or at goodwill. The back one is non stick without the coating and the front one is a professional grade something with a metal handle that conducts heat very well. I had to knit a cover for it so I could handle it easier.

 

Heat the pan sufficiently so that the tortilla won't stick when you put it in. I use some canola oil and wipe the pan down so it has some lubricant.

Drop in the first tortilla and heat flipping it over carefully until thoroughly heated through and limp, do the same with the second one but at this point, sprinkle the cheese on the tortilla to the edges if possible then add the green onions. I sometimes sprinkle some chili powder and cumin on the cheese if I don't have the green onions. Top with the other tortilla and wait a minute then using a spatula, carefully lift and flip over, hoping that the top tortilla doesn't go flying. I hve seen some 'trick' where you lift out the food, pick up the pan and put it on top then flip the whole thing over. A bit too complicated in my mind.

The cheese may be starting to melt out the sides at this point so be careful flipping it over the second time and if you want, do it a third time before removing to cut on a cutting board. 

Cut into fourths, add a spoon of salsa and sour cream, and enjoy! Just a little snack  that is very tasty. A friend of mine who is Mexican told me 'that's not a quesadilla! I have to come visit you and show you how it's done' I told her I know how to do a real one but I don't have everything so this is my version as a snack.

If I ever get the ingredients for doing a full blown carne asada (or pollo) quesadilla, it will be amazing! Have to haul out the big griddle for that though, a lot more work for just one person.

Oh yes, have to show you a picture of my sous chef, Rocké, the sink and food inspector. Commonly also known as Our Gentlecat of Perpetual Interference.