I guess I assumed that what you people want is something creative and delicious and not wham, bam, tortillas and cheese thanks, but no thanks. Then it dawned on me in one of those moments of clarity that I’m blessed with about once or twice a year, that if this cheese + tortilla situation is what I want on most days around 11:30 am, then it is probably also what you want too.
So why not gussy up our favorite lunch companions with some roasted squash rouge and a little garlicky kale lipstick and put a little fancy up in our quesadillas? Let’s do it.
On the surface it may seem a little involved for lunch with the peeling of the squash, and the roasting, and the three; count them, 3 different pans…but let me break it down for you. Here’s the plan: the night before you make roasted squash as a side with your pork chop, or piece of fish, or whatever you’re having. Make a little extra so you’ll have enough for quesadilla fillings, then that part is done.
All you have left is the kale, which I’m not shitting you, takes about 8 minutes—tops. Put it all together with a bit of squeaky queso fresco if you have it or Monterey Jack if you don’t and you’ve got yourself a quesadilla worth blogging about.