Last night Ellie Krieger fell into my bathtub. (Well, maybe not Ellie herself, exactly, but her book So Easy). She came out dripping wet and I knew that her well worn pages would warp as they dried, but the page I had marked was no worse for the wear and as always, she provided me with a delightful foundation on which to build tonight's dinner.
My husband is a meat guy. Except for rare occasions, dinner without meat is really not dinner in his eyes, and quesadillas are definitely not a meal. Trying to pull off a meatless version of Ellie's Quesadilla for a quick dinner was going to be a tough one, but with most of the ingredients on hand I thought I'd give it a go. And low and behold... it worked.
Whole wheat tortillas filled with hearty (meat-like) mushrooms served as the base for my quesadilla filling and seemed to beautifully absorb the southwestern spices sprinkled over them as they cooked. Onions, cilantro and poblanos rounded out the filling portion of the recipe and combined perfectly with the melted cheeses wrapped in the tortilla. Fresh pico-de-gallo spooned over a dollop of sour cream with a sprinkle of cilantro finished off the plate as I put the finishing touches on the meal.
Adding a wedge of avocado for garnish, I held my breath as I placed the quesadilla with a salad in front of my husband. Sparking a little conversation about the day, he dug into his meal and after a few bites he put down his quesadilla, reaching for water. Still holding my breath I finally exhaled as he commented, "This is really good." And then moved on to the next topic of conversation.
He didn't say another word about the meal, and definitely never commented that the quesadilla didn't contain any meat. Leaving the table he even picked up a small remaining slice from the cutting board - a sure sign of something that he likes. Smiling he rolled up his sleeves and actually started on the dishes as we cleaned up for the night.
Thanks Ellie. You've done it again.