Chatbug Karen

I feel like a cow. We ate Mexican food again today. What is it about Mexican food that makes me shovel it in? I love it, that is what makes me do it. The sour cream, cheese and soft burrito shell make me act like a pig. Now, I am feeling the consequences. I am sluggish and need a nap. Miracle burn is not going to cut it anymore! I think I will sue all the Mexican restaurants. They give me way too much food and I cannot control myself. It is their fault.

My favorite Mexican dish is the burrito. I love it when they have very gooey cheese inside. I don’t care for the creamy cheese that looks like white/yellow gravy.

Here is a great recipe from Rachael Ray

Grilled Green Chili Quesadillas

3 fresh chile peppers, such as poblanos — any variety may be used, according to your tolerance for heat
4 (12-inch) large flour tortillas
3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section
1 cup sour cream
2 tablespoons chopped fresh cilantro leaves

Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.

Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.