Last night, after The Man picked up the weekly share from their CSA Farm, Purple Rain Vineyard, The Lady made a huge salad of field greens (aka “weeds” according to The Man) and quesadillas from various cheeses in the fridge.
This is one of the great things about cheese; you can literally mix and match most cheeses and get the most fascinating and delightful flavor combinations and bursts.
For this particular quesadilla The Lady started with freshly made Mexican tortillas from her store – the tortillas have Mexican herbs and spices and jalapeno peppers added to them. They are just the right combination without being too spicey. She oiled the heated grill with EVOO (extra virgin olive oil…still wondering what’s up with the “virgin” part…). She placed one tortilla on the grill and sprinkled the following shredded cheeses on top: Roth Kase ButterKase, Tillamook Extra Sharp Cheddar Cheese (the 2-year aged, not the 15 month one), Boar’s Head Horseradish Cheddar and BelGioioso American Grana. Then she placed another tortilla on top.
She let the cheeses melt and the tortilla brown; then she flipped it and let the other side brown as well.
It was divine, especially when you got a burst of horseradish from the Boar’s Head Cheese.
P.S. To the field green salad she added fresh sliced mushrooms and walnuts and dressed the salad with EVOO and Balsamic Vinegar.
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