#Vegetarian Quesadilla

So I got hungry and I made this.

QuesadillaRawThat’s a flour tortilla, small sweet peppers, leftover Jasmine rice, the tag end of some extra-sharp cheddar cheese, and the last of the green chilies. I put it in the toaster oven and baked it until the cheese was melty. Then I put some home-made Benedictine on it and nommed it up.

QuesadillaIt was heavenly!

A WRITING PROMPT FOR YOU: Write about jasmine.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “#Vegetarian Quesadilla

  1. dan antion

    April 27, 2016 at 8:21am

    No leftover chicken in the house? Sorry. that does look pretty good, and I like all the ingredients, so I’d probably enjoy that.

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    • Author

      Marian Allen

      April 27, 2016 at 8:23am

      Heee! No leftover chicken. I considered tossing in some Meatless Griller Strips non-chicken, but I liked all the ingredients, as you say, so I didn’t.

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  2. Ally Bean

    April 27, 2016 at 9:05am

    Funny that you’d use “jasmine” as a writing prompt. Jasmine Rice has been on the top of my grocery list all week. Not sure there’s a story in this comment, but I was prompted to write about jasmine, so there’s that!

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  3. Jane

    April 27, 2016 at 10:44am

    Jasmine tea, on the other hand, is too much of a good thing.

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    • Author

      Marian Allen

      April 27, 2016 at 10:46am

      What was that tea we had at the Thai restaurant? Was that Chrysanthemum tea or Jasmine tea or what? Some flowery tea that I drank until I made myself queasy, it was so good!

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      • Jane

        April 29, 2016 at 8:37am

        Exactly. Jasmin tea will quease you up if you slog down too much of it!

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  4. Pierre Laberge

    April 27, 2016 at 12:09pm

    What is a home made benedictine? All I know about something with that name is that it is a delicious red liquid in a glass….

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    • Author

      Marian Allen

      April 27, 2016 at 5:33pm

      This Benedictine was invented by Miss Jennie Benedict of Louisville way back when. The way I make it is: Peel a small cucumber, cut it in half, and scrape out the seeds. Cut it into thin slices and put them into a strainer. Salt them, toss them to mix the salt in, and let them drain over a bowl. Squeeze the juice out, and save the juice in case you need it. Soften a block of cream cheese. Put it, along with the cucumber slices, and maybe some grated onion, into a food processor and chop it all up until it’s as smooth as you like. Some people like it all creamy, and some people like bits of cucumber in. If it’s too dry, add a little of the juice. If it’s too wet, too bad so sad you just made dip. It should be a very pale green, and should spread nicely when cold. It’s lovely!

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      • Pierre Laberge

        April 28, 2016 at 2:29am

        COOL! Well with a glass of nice red wine, chilled, that would go down pretty well! Of course I have to spoil it all by adding onions and a little garlic. And parsley of course. Well, at least you know I am not a vampire …..

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        • Author

          Marian Allen

          April 28, 2016 at 9:54am

          I dunno, Pete — the cucumber is such a delicate taste, I think the garlic might overwhelm it, although just a touch, maybe…. Glad to know you’re not a vampire. I can cross that off my list. heh

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          • Pierre Laberge

            April 28, 2016 at 4:03pm

            How can I be a vampire, I like garlic too much, and am too busy being a Bond Villain! Bwaaa Haaa Haaa!

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