Quesadillas

It's surprising, looking back, how infrequently I have posted about quesadillas. They are one of my very favorite things to eat: more than sandwiches, definitely more than any kind of pasta, and almost more than pizza. Quesadillas are the perfect vehicle for almost any kind of food you want to eat. I have made barbecue quesadillas with pulled pork and mustard sauce and lobster quesadillas with crispy shallots and grilled corn; grilled zucchini and pepper quesadillas for my vegetarian friends, and sausage, pepperoni and pancetta quesadillas for my meat loving friends. 

Last night I decided to cook up a couple quesadillas for dinner and watch the Lakers-Kings game. (The games ain't what they used to be, but I still enjoy watching the Lakers beat the Kings. It's like watching Lucy pull the football away from Charlie Brown; I know what's coming, but that doesn't lessen my pleasure of it.) 

I chopped up a giant sweet onion and sauteed the pieces in the Le Creuset pot until they were nice and golden. Then I chopped up two jalapenos and added them. I spread the mix onto a couple of tortillas and added a few slices of goat cheese. I fired up the indoor grill so I could keep an eye on the basketball game.

The tortillas cooked a little more than five minutes on each side, then I took them off to rest. I threw together some sour cream and Louisiana hot sauce and added a dollop to each wedge of quesadilla. Predictably, I bit into them too soon, forgetting - as I always do - that melted goat cheese is only slightly cooler than molten steel. Thank God for the ice cold Dixie Beer.  

These were definitely some of the better quesadillas I have made, but they are by no means my best. Next time I think I will cook the onions in balsamic vinegar and see how that makes it.