PICKLED PEPPER AND FARMERS CHEESE QUESADILLA
SERVES 1 OR 2
This barely qualifies as a recipe, but it was lunch today — and it was so mindlessly delicious, it will probably be lunch sometime next week, and the week after too. I’ve been chained to my desk writing (or not writing, as the case may be) and as much as I love procrastination cooking, I was smart enough to admit that what I really needed was something fast and spicy, maybe with an aggressive little crunch. So, these fit the bill. Modeled after the cheapo quesadillas that nonetheless changed my life — from La Canasta on Staten Island — the prep involves cutting some cheese (har!) and opening a can (isn’t Ms. Morena soooo pretty??). A little oil and a hot pan take care of the rest.
1 tablespoon olive oil or butter
1 can La Morena pickled jalapeno peppers (or brand of your choice), chopped
4 oz. crumbly queso fresco or chevre or feta
2 corn tortillas, 8″ in diameter
Heat butter or olive oil in a small frying pan over medium heat. When the oil is hot, add a corn tortilla, opened flat. As the tortilla begins to brown and crisp, sprinkle one half of it with cheese, then jalapenos, then a little more cheese. Fold the other side of tortilla over the top, so it forms a half circle, and continue cooking, flipping over once, until the cheese is melted and the tortilla is crisp on both sides, like a little golden sandwich. Repeat once with another tortilla, and eat.