You may already have read about Mirna's squash blossom quesadillas, which still rank high among our family quesadilla requests. The other day I picked two zucchini flowers from the garden and, while washing one, found a happy bumblebee stuck inside one of the blossoms. He was so content he didn't even have the energy required to sting me before I washed him down the drain. I chopped the zucchini flowers and made the boys their breakfast, and Weston went to camp with pollen on his chin.
Tonight, though, there was neither time nor impetus to head to the garden. It was dusk, the boy was melting, and every second counted. So I put together the tried and true: a fresh tortilla filled with "Mexican blend" cheese and crumbled cooked bacon. And, after it was gone, the boy shuffled slowly toward bed.
Note: Emery, my ten-year-old (ten and a half, he'd remind me to write), likes this quesadilla with a bit of hot sauce splashed in. Their dad takes it with or without.
Bacon and cheese quesadilla
- 2 flour tortillas (I buy the unbaked ones at Costco and griddle them for 30 seconds on each side in a nonstick pan)
- 1/2 cup shredded Mexican blend cheese (or substitute Monterey Jack)
- 1/4 cup crumbled cooked bacon (I use the ready-to-use stuff in the bag, also from Costco - we buy it by the dozen)