This looked like one of those ideas that would sound good in my head but maybe not actually taste that great in real life:
Yeah… nope. It was good.
I saw it here, but… is it just me, or is there no recipe there?
I mean, the pictures are pretty self-explanatory, but I know I used to be heavily recipe-dependent, so if you’d like a recipe to follow along with, I’ve approximated what I did to make mine! It’s pretty finger-lickin’ delicious.
This would be a great side for a bbq this summer– if you’re gonna get your hands dirty anyway, might as well! It makes for a fun presentation if you’re having friends over, and who can resist some savory garlic bread? Yum!
It’s quite possible that this is the food item that birthed this blog. Dan and Kim were over for a simple lunch of leftovers: butternut squash soup and quesadillas. They enjoyed the soup just fine, but when Daniel bit into his quesadilla–CRUNCH– his eyes opened wide and, through a mouthful of food, he exclaimed, “This is SO GOOD! What did you do to it?! It’s so good!”
I was beaming. Nothing elevates a compliment like someone giving it with their mouth still full of food.
The answer is simple. I gave it a parmesan crust! Mmmmm!! A lot of people seem to like burritos, but I’m a quesadilla girl myself. Quesadillas take the best parts of a burrito (meat, cheese), drop off the less tasty parts (rice, lettuce, beans), and are pan-fried for that delectable crunch! If you’ve been following my blog, you’ll notice that I love crunchy things: crispy skin on chicken, crispy cheese layer on quiches, crispy bacon… I could go on. Adding a parmesan crust does to a quesadilla what a good pan-fry does to a potsticker. You know what, I’ll just let the unfiltered iphone 4s photo convince you:
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