Post-holiday days are always a struggle. Unfortunately build-ups eventually lead to let-downs. Discussions with co-workers revolve around yesterday’s grandiose fare making today’s lunch (the usual spinach salad) pale in comparison. The single remaining Reese’s Peanut Butter Egg sits on my desk saying, “Enjoy me while you can, Brenna. The next candy promotion of epic peanut butter proportion is in October.”
You know what always makes me feel better? Soup. Here’s a recipe for a light, yet hearty one. I feel I can call it “light” because there’s no cheese. Or cream. It cooks up quickly and the tortilla strips make an excellent topping– if you don’t munch on them too much during the soup preparation. The corn, chile, beans, and salsa also make it colorful. The perfect soup for a spring evening.
Two things I naively did not realize: Number one — quesadillas are quite possibly the easiest thing you could ever make. Why oh why have I spent many a hungry night waiting for water to boil for pasta when I could have whipped up a quesadilla in half the time? Number two — quesadillas aren’t fried. They just cook in a nonstick skillet. No oil. I don’t know why I thought there was oil.
Much like my ramblings on homemade pizzas and eggrolls, the combination possibilities for quesadillas are endless. They’re also an excellent vegetarian option.
This recipe combines black beans, Monterey jack and goat cheese, jalapeno, and a bit of cumin to create a simple yet decidedly Mexican flavor palate. These could probably be revived in the oven the next day too! That is, if you don’t eat them all.