The days are warm and sunny here. The blue skies tempt us out doors and encourage simple foods for meals. There’s nothing low fat or low calorie about quesadillas or their accompaniments, but I love their ease of prep.
Earlier in the week, I’d bought avocados, tomatoes, cilantro, and a jalapeno to make guacamole and a salsa…salsa fresca. Cooking these three things for two isn’t hard at all. Put some cheddar cheese between two flour tortillas, and pop them on a frying pan or grill. Melt the cheese. Quesadilla done.
Perhaps I could use the Cuisinart for the salsa, I thought. Sensibly, I also pulled out the long awaited instruction book. Sure enough, there were recipes for both guacamole and salsa fresca on the same page. I started by reading the guacamole. There were lots of spices listed I never add, but there were the avocado, onion, tomato, jalapeno, and cilantro. I even had a tired lemon that I could trim down and use for the squeeze of lemon needed for tartness.
I actually followed most of these directions chopping things in chunks and whizzing them through the Cuisinart in batches. I had beautiful bowls of chopped onions, cilantro, and jalapeno next to the semi chunky avocado. It worked, and I felt heroic….remember my other kitchen machines are dated 1939.
Before doing anything more, I read the recipe for the salsa fresca. It used all the same ingredients. Whoops. I’d used my only jalapeno in the guacamole. It was a very good thing I hadn’t stirred it all together yet.
I had to laugh at myself. Yes, it all tasted really great when the guacamole got just a little of the onion, cilantro, and jalapeno and the salsa got the rest.
Life is Really in the Footnotes: