July 16, 2007
Promise me Quesadillas and I’ll follow you to any ballpark. SAM
1 (15-ounce package) flour tortillas (10 tortillas)
8 ounces Monterey Jack cheese, shredded (2 cups)
1/4 cup drained, pickled jalapeño pepper slices
1 tablespoon olive oil, plus more if needed
To make each quesadilla, spread 1/4 cup cheese and several pepper slices on one tortilla and top with another tortilla. In a heavy skillet over medium-high heat, heat the oil until hazy and sauté each quesadilla 3 or 4 minutes per side, pressing down with a large spoon or spatula until the cheese is melted. Add more oil if needed for additional quesadillas. Cut into wedges and top with salsa, Guacamole, and/or sour cream. Serve hot.
Makes 5 quesadillas.
July 2, 2007
Here’s a health tip you’ll love: avocados are jam packed with potassium, B vitamins, vitamins E and K, and folate. Ergo—drum roll!—it’s your duty to eat as many as you can. This tart, peppery Guacamole is a great start. Unfortunately, it will be only as good as the avocados you put into it. The thin-skinned, light green variety tend to be weak and watery. Look for dark green, gnarly avocados and buy them hard so they won’t be bruised. They’ll ripen in your kitchen in a couple of days. And they are so-o-o-o- good! SAM
2 large ripe, gnarly avocados
2 tablespoons mayonnaise
4 canned green chili peppers, finely chopped
1 clove garlic, pressed
2 tablespoons finely chopped cilantro
Juice of 1 lime (3 tablespoons)
1/4 teaspoon white pepper
Salt to taste
Peel and seed the avocados. Mash one in a medium bowl; finely chop the other and set aside. To the mashed avocado, add the mayonnaise, chili peppers, garlic, cilantro, lime juice, pepper and salt, stirring until smooth. Add the chopped avocado and stir until mixed. Cover tightly and refrigerate for 2 to 3 hours before serving.
Makes 2 cups.