You know, sometimes you have to follow your cravings. Like last night, where I knew exactly what I wanted to make for dinner while commuting home from work, and by the time I got home, I craved roast chicken from the grocers with a side of home-made mashed potatoes and sauté-d string beans with garlic and olive oil – again my recipe.
Today, I am actually serving breakfast for dinner – or ingredients decided to be used mostly for breakfast and in the form of this Quesadilla recipe:
INGREDIENTS
- 6 large eggs
- kosher salt
- 1 tablespoon butter at room temperature
- 1 can (4 ounce) diced green chiles
- 1-2 chipotle peppers in adobo, finely chopped
- 4 whole wheat or regular flour tortillas
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 4 slices cooked crispy bacon, lightly crumbled {I’ll be using Turkey bacon for our family}
- 1-2 cups baby spinach or arugula
- 2 tablespoons fresh chopped chives
- extra virgin olive oil, for cooking
AVOCADO SALSA
- 1/2 cup fresh cilantro
- 1 tablespoon fresh chopped chives or green onions
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- 1 avocado, diced
- kosher salt {more}
Followed by this dessert – Oh, stop. It’s okay to live a little
rawsilkandsaffron.com 