Tuesday, March 27, 2012

guest chef!

Vance is on vacation - and it is amazing for me! Tonight he went on a beer run and came home with an assortment of brews including Yazoo Dos Perros & Hefeweizen, Sweet Water Georgia Brown and Lazy Magnolia Brewing Company Southern Pecan Ale. He also made some delicious chicken and tomato quesadillas that were great with my guacamole. Dinner of champions.
I know - could there be any more guac on that plate?
The quesadillas were filled with cheddar, Monterey Jack, sliced tomato and leftover chicken from last night's barbecue. He cooked (in a saute pan) on each side in a little EVOO and S&P until cheese was melted through. 
Guacamole - always a good idea
3 ripe avocados, mashed
2 medium tomatoes, chopped
1/2 purple onion, diced
1 clove garlic, minced
2-3 tablespoons cilantro, chopped
1/4 teaspoon Cayenne Pepper
S&P to taste
juice of a lime
Peel and mash avocados. Add remaning ingredients and mix well. Squeeze lime juice over entire dish to prevent browning.

No comments:

Post a Comment