Sometimes one is not in the mood for something fancy. Sometimes you come home, maybe go for a run, and cannot be bothered to come up with a complicated recipe. And/or are limited by ingredients in your fridge.
A quesadilla is a good solution to this predicament. However, if you are like me, you also have a bunch of vegetables in your fridge from your CSA (a one-person CSA means you can’t skip veggies with dinner or they will take over your kitchen) and maybe even some beans that were cooked for something else (in this case, these were made for chili for an event and not used up). In which case, make it a tostada. Which is basically an open-face quesadilla with a bunch of stuff piled on top. Or large crispy taco.
This tortilla is not particularly special, although I did enjoy it. But you can get really excellent Maine-made tortillas from Portland-based Tortillería Pachanga.
This takes about 15 minutes to make. Including prep, which most cooking shows do not include in their estimated making time.
Tostadas Tortilla (or plural, depending on how hungry you are) Cheddar-like cheese, grated Beans (either pre-cooked (recommended), or from a can) Cabbage or lettuce (I used Napa cabbage chopped thin) Tomatoes Cilantro Radishes Hot sauce/salsa Avocados, if you have them (I didn't)
Start the tortilla by itself in a hot pan, then flip it over and put the cheese on top. I then put some beans on, but they were a little too liquidy and ended up making the bottom scorch so… don’t do that. I recommend warming up the beans separately. Or just don’t put the juice on your tortilla as well. Let it warm up relatively slowly while you prep the other ingredients. Chop up the cabbage or lettuce, tomatoes, and slice the radishes thinly. Once the cheese is all melty on the tortilla and it’s all warm and toasty, put it on a plate and pile on all the veggies. Top with salsa/hot sauce (this is essential, don’t skip the hot stuff). Eat.
You can do this with whatever. I definitely liked the cilantro and tomatoes (which will be better when they are in season, although Backyard farms does have pretty good hot-house tomatoes). I’m looking forward to having fresh corn to put on these. You can sauté some greens in some garlic first, and then top with that (there’s a great food truck in Belfast, Maine, Good ‘N’ You, which does this).
The only problem here was that I ended up with a bunch of extra chopped veggies. I had used up the last tortilla, so I decided to make the rest of my ingredients into a salad. Which was just all the veggies piled together and topped with balsamic reduction and hot sauce. And some shaved parmesan because it needed something creamy-ish. I’m going to be honest, I liked the salad better than the actual tostada. Maybe it was the vinegar, which you could definitely add to the tostada as well…
I’m getting better at taking photos, aren’t I? And in case you were wondering, I do keep butter in a shot glass on the table. It’s actually a measuring glass. Not that I’m measuring the butter in it. But I don’t use up much butter on my own so I figured leaving out just a small container would do nicely (I hate buttering toast with cold butter. And toast is the best).