No Pictures, Please

 Recipe: Whatever-You've-Got-Quesadillas

If for nothing else, this post is dedicated to the fact that I truly do take pictures of (almost) everything that comes out of our kitchen... and that I know it's annoying (sorry?). Though most meals (thrown together using whatever is in the fridge) are immediately deemed too insignificant for the blog, with our strictly formal atmosphere and all. Thus, the sometimes fluorescent-lit - tsk, tsk, I realize, but folks, we eat dinner at night and as such, when there is little to no daylight - photos become just more - and more - practice shots (which I suppose, I'm the better for, though my work might indicate otherwise).

It must be noted, while we're here, that spouses of those of us who do play paparazzi with their dinners should be awarded medals. What else can you say for someone who sits patiently as I photograph each (mundane) step of (any-ole) dinner and then snap even more pictures as the meal sits (getting cold), all the while, certainly anticipating that first bite.

As if that weren't yawn-inducing-enough, what I've got for you today is one of those previously mentioned, thrown-together, weeknight meals. Quesadillas are certainly not a Kara-original. But they are a delicious meal that might just be perfect for a multitude of reasons. None of the least of which because it's Mexican - and as long as I'm eating Mexican, the world is right. And it's ideal for weeknight meals to boot - just grab any protein, vegetables and cheese you've got, along with some tortillas and heat, and dinner's on the table (or at least ready to be photographed).

Whatever-You've-Got Quesadillas
serves 1-2 for dinner, 3-4 for snack/appetizer (can be scaled for your group)

1/2 c chopped onion
1/2 c diced bell peppers
1/2 c frozen corn
1/2 c black beans (we cook dried black beans in large quantities using this method and then freeze them in small portions)
1 c chopped, grilled chicken (ours had previously been frozen)
2 TBSP cilantro, roughly torn
1 c shredded cheese of our choice (we used cheddar and Monterey Jack)
2 whole-wheat tortillas

Spray a 10-inch frying pan with cooking spray and cook onions over medium heat for about 5 minutes, until translucent. Add peppers, corn and beans (drained) and cook until heated throughout. Add in chopped chicken, just to warm. Remove all ingredients from pan, leaving the pan heated.

Place one tortilla in your re-sprayed pan and pile half of your chicken and bean ingredients on one side of the tortilla. Cover with 1/2 of your cheese and fold the tortilla in half. Heat the tortilla through, until the cheese has melted and then remove from heat and (take pictures and then) serve!

But if I've bored you... worry not, on the other side of this (i.e. as soon as I'm ready to write another recipe post) is some to-die-for (and absolutely worth every photograph) homemade Key Lime Pie Ice Cream, complete with pieces of homemade graham cracker crust throughout (and perhaps a teaser of some Key Lime Pie Sorbet).