eat make read

Leftovers came in handy for last night’s meal. I used chicken from Sunday’s roast and the gazpacho from Monday to make delicious quesadillas. I have to admit, I didn’t buy the tortillas at the market, buuuuut they are made locally by Hot Bread Kitchen, a company that employs immigrant women to bake their native breads. All I did was lay down a tortilla, sprinkled some Cato Corner Cheese, then some chicken, gazpacho, another layer of cheese and another tortilla. I gently laid it on an already warmed frying pan and let it heat for a few minutes on each side. Five minutes later, dinner was served.

The quesadillas were pretty tasty, although both Aaron and I wished there was a little more spice going on. But other than that, the chicken still had great flavor, the gazpacho added a nice freshness and the cheese held it all together. Good stuff for a meal that took less than ten minutes.