When I got home yesterday, hungry and tired, I wanted to sink my teeth in something substantial and satisfying. I had asked Mrs. B to make me a simple meal of Maharashtrian-style cabbage stir-fry and chappatis. But Mrs. B seems to be getting older and some things don’t strike her. Like the hot, hot weather and what it can do to food.
It’s just too hot here right now to let any food sit outside for over an hour; our little dish of cabbage had succumbed to the heat from its regal seat on the kitchen top, right where the sun can catch it. So, when I entered the house, I was welcomed by the strong (ahem) smell of cabbage gone bad. Can you imagine how depressing the activity of throwing out food can be to a hungry person? If you’re a hungry person who can cook, you’re lucky. And if you’re a hungry person who can cook and who happens to watch Fox History channel’s documentary on Fast Food Marvels, you’re even luckier.
Slouching on my couch and channel-surfing in a feeling of utter helplessness and a definite cook’s block, I was staring open-mouthed at videos of burger assemblies and quesadilla packing when (as usual) *ping* I remembered that the chappatis were ship-shape, safe in their heat-proof box. Quesadillas for dinner! Yaay! So that’s how fast food happens. Hmm.
I made a relatively healthy quesadilla by using loads of veggies and skimmed milk paneer and very little mozzarella; just enough to get the quesadilla to stick together. It turned out great! Paired with a nice lettuce-y salad, it was light and fresh—perfect for a hot summer. However, the weird noises from my stomach and the lack of natural light at dinner time did not allow me to take pictures yesterday. Which gave me an excuse to make the quesadilla again for a mid-day snack today. Here it is!
- 1 chappati or soft tortilla per quesadilla
- 1 large tomato, deseeded and chopped
- 1 capsicum, deseeded and chopped
- 1 large onion, sliced
- 12-15 leaves of spinach, roughly torn
- Handful of bean sprouts
- Skimmed milk paneer or firm tofu, crumbled
- Mozzarella or any type of sticky cheese, grated
- Choice of condiments and seasoning; I used red chili powder and good ol’ ketchup
- Before your turn on the heat under your skillet, lightly grease it with some olive oil and assemble the quesadilla to avoid over-cooking
- Place a chappati/tortilla on the skillet and line half the area with the spinach. Place your choice of ingredients over this in random fashion and season with whatever you prefer.
- Fold the other half over to achieve a half-moon. Press it down to seal.
- Now, turn on the heat and cook the quesadilla on both sides until crisp.
- Cut into wedges and serve with a refreshing salad or cold soup.