For the most part, we eat delicious – yet very simple – food at my house. This dinner was an exception, apart from the blue cheese quesadilla with sundried tomatoes and kalamata olives (above) which was actually really good. But I was determined to finish off the food in our fridge, and we did. Here was our last supper:
Not ideal, but not every dinner has to be gourmet or exciting. And now we’re looking forward to enjoying the local cuisine in the areas we visit on our road trip.
Blue Cheese Quesadilla
2 corn tortillas
1 tbsp chopped sundried tomatoes in oil
5 chopped kalamata olives, or 1 Tbsp olive tapenade
2 Tbsp shredded mozzarella cheese
2 Tbsp crumbled blue cheese (Pt Reyes or Maytag are my faves)
Place a corn tortilla in a small skillet and top with shredded cheese. Spoon on the sundried tomatoes and olives, then the blue cheese, and top with the other tortilla. Cook over medium heat until crisp, then carefully flip with tongs and crisp up the other side. Let cool 1-2 min then cut in half (or wedges for an appetizer) and serve with chopped fresh basil, parsley, and/or green onions.