As you well know, when I can’t think of anything else to write about, rather than just keeping quiet, I usually write about food. I guess I could just keep quiet but then you might lose interest and not be here when I finally came back. So, food it is.
If you’re like Lulu and are satisfied with a bowl for Frosted Mini-Wheats and a banana (or, better yet, a mango) for breakfast, you might not be interested in this. But if you’re like me, and I like to think that you are, and need something a bit more savory for breakfast, I think you might like to try this tomorrow morning. This is pretty much what I eat almost every morning unless there are some particularly enticing leftovers or I’m just hankerin’ for something else. But this is what I usually have.
While you’re getting your second cup of coffee ready, put a heavy-bottomed frying pan with a couple teaspoons of oil and a sprinkling of salt on the stove over medium-low heat. While the pan is heating, thinly slice a jalapeño. Once the pan is warmed up spread the peppers evenly over the bottom of the pan. Cover the pan so the peppers fry on the bottom and steam on the top.
While the peppers are cooking, slice up enough Monterey jack (or whatever) cheese to cover 1/2 a tortilla. Spread half of a flour tortilla with a layer of refried beans. Add a dash of salt to taste. This morning I used refried black beans but the kind is strictly a matter of taste (and what’s in the cupboard).
BTW, the flour tortillas we get down here are, IMHO, much superior to the ones in the States. Up there, the tortillas are thick, puffy things whereas down here they are very thin and not puffy at all. I found one brand in the States once that came close to being the same. Don’t remember the brand but I think the reason they were similar is because they were “lo-cal”. This was probably a function of the fact that they probably had half the dough of the regular ones and so, were rolled much thinner.
Anyhow, by the time you’ve sliced the cheese and spread the beans, the jalapeños are ready. Spread them over the beans and put the pan back on the burner (heat is still on medium-low, tending towards low).
Top with the cheese.
Fold over and return to the pan, cheese side down to start. Cover the pan and let sit for 3 or 4 minutes. Usually, when I hear the sizzling of cheese hitting the pan, I figure it’s time ti turn them. Remove lid, flip the quesadilla after first loosening any cheese that stuck to the pan, and replace the lid. After another 3 to 4 minutes, maybe less, your breakfast should be ready.
A cup of coffee, a Kindle, and a bean and jalapeño quesadilla. Who could ask for more? Let it sit a minute before you dig in or the cheese will adhere to the roof of your mouth and give you one hellacious blister. Okay, you’ve waited long enough. Dig in.
Yeah, baby! That’s what I’m talkin’ about. ¡Provecho!