In these parts I'm know for being an MBA -- master burrito asembler. But my true artistic outlet is creating quesadillas.
What doesn't taste good smothered in cheese and covered in a double deck of tortilla? Some of my ingredients include, but are not limited to, salmon, brisket, kale, salami, saurkraut, chicken.
A quesadilla can be cut into sections, for easy sharing, and condiments of salsa or sour cream can let the diner further personalize it.
The cut wedges of quesadilla can also be stacked and wrapped for easy transport or for a school lunch.
This has been another helpful hint on modern living.
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