As mentioned over at cheesemonger weblog, The Lady brought home three flavored Monterey Jacks cheeses made by Rocking W Dairy in Olathe, Colorado. We enjoyed the cheeses as a snack last night and this morning I awoke to the smell of bacon sizzling in the kitchen. Naturally I was interested and made my way to discover The Lady making quesadillas using the Rocking W Garlic Chives Monterey. She picked herbs from her herb garden, which is maintained by The Man along with tomatoes, onions, bell peppers and jalapenos from The Man’s garden. She suggested I share the recipe with you, my loyal readers. I also took pictures with her new Droid phone… no easy “feet” for a feline who lacks an opposable thumb…
Here’s what she did…
½ pound of bacon, fried to crisp but not burned
Fresh Herbs; The Lady used parsley, oregano, rosemary, chives and thyme
Bell Pepper, chopped
Jalapeno, half, chopped
Purple Onion, small, chopped
6 ounces Rocking W Garlic Chive Monterey Jack, shredded
4 Flour Tortillas
Salt and Pepper to taste
While the bacon fried and I rubbed The Lady’s legs to make sure she knew I was interested, she chopped the veggies and the herbs. Then she shredded the cheese and whisked the eggs.
She let the bacon drain on paper towels and then she crushed it up. At that point, I made my intentions clear and was rewarded with my own share of bacon… ahh… I love it when a plan comes together…
Using a bit of olive oil, The Lady scrambled the eggs easy and lightly sautéed the veggies and herb. Then she built the quesadilla inside the sauté pans. She browned them on one side and flipped them to brown the other side. She served them with a Pico de Gallo she made from The Man’s garden bounty (recipe follows) and guacamole from the salsa bar at the Hawthorne Fred Meyer.
Garden of The Man Pico de Gallo:
Ingredients (all veggies and herbs from The Garden of The Man):
Tomatoes; both heirloom and cherry
Chop everything and toss together.
Add the Taco Seasoning to taste.