Quesadillas

Friday 11 May
There were scraps of cheese all over the place (but that's another story), and we were seeking a somewhat light though protein-rich dinner, so quesadillas recommended themselves. We also had a single poblano pepper left all alone. So we lovingly diced and sautéed the poblano, slathered some tortillas with the wetter parts of the bottom of a jar of salsa, mounded the assorted cheese gratings and poblano dice on top, topped that with another tortilla, and fried on both sides in the pan of poblano-scented oil. Served topped with the last scrapings of the salsa.
It did not escape our notice that every dish this week featured a tomato sauce of some sort. Let's hear it for Nahuatl, the nightshade family, and Solanum lycopersicum (which means wolf-persian-fruit, i.e. the peach, obviously from the well-known fact that wolves just love to eat tomatoes, or possibly peaches, or less likely Persians).