I love a good quesadilla. I don’t know if I’m doing it the right way, but my version involves throwing some cheese in between two corn tortillas and grilling it up in a frying pan. Simple and easy, although I almost always manage to make the pan smoke (!). I garnished this one with some Greek yogurt and hot sauce (a health(ier) alternative to sour cream and salsa — especially when there’s very little in the house).
Back before I ate gluten-free, I remember eating an amazing open-faced sandwich once, from somewhere in the East Village (never was able to locate it again): grilled bread with half an avocado on each piece and a slice of muenster cheese melted on top. My variation calls for gluten-free bread, and I slice the avocado instead of use an entire half on each slice (easier to maneuver this way). Garnished with ground pepper and sea salt. It’s not a light meal.
I was in Pittsburgh this past weekend, visiting one of my oldest and dearest friends. She had a housewarming party, and we made all sorts of little nibbles to feed people. I used leftover homemade salsa and chips (which I crumbled) to garnish two fried eggs the last night I was there. Came out looking like huevos rancheros. Sort of.