Sweetcorn, Parsley and Goat Cheese Quesadillas
Today, in fact, I'm more of a writer than a scientist, chilling out with Susan Sontag. And my baby girl, of course. In cool sheets and sunshine.
Yesterday was a very excellent day - a night out with the girls, with delish pizza at West End's The Burrow and an Emma-Louise concert that kept me up way past my bedtime. I discovered a new Australian microbrewer (mmmm blueberry hefeweizen), and my friends and I celebrated some very good news ... the kind people at Tiny Owl Workshop selected my flash fiction story "Symphonic" to be printed on pillows for the Brisbane Writers' Festival in September. Meaning you, or me, or that writer/reader/editor/coffee-drinker over there could be leaning against my story, or one of 13 others! Pretty. damn. cool.
Worth celebrating with a night out, followed by a day in bed with books and a squirmy 5 year old. Don't you think?
And for lunch, a fully-stuffed sweetcorn, parsley and goat cheese quesadilla. A truly original idea of mine, which (I see, via Twitter) turns out to be an excellent pizza combo too ... though Sara and Hugh's version includes roasted chillies and cilantro, and might even be good topped with leftover esquites - if you don't manage to eat the whole bowl at once (like I do).
Sweetcorn + goat cheese = winner. Add smoked chillies, sour cream, parsley, rocket, or whatever - it only gets better from there.
Happy Lazy Saturday!
Sweetcorn, Parsley + Goat Cheese Quesadillas
10 min or so
1 flatbread or large tortilla
1/2 cup corn kernels (about 1 ear)
a handful of fresh curly parsley
tabasco, to taste
sea salt and black pepper, to taste
1. Heat up a cast-iron frying pan or my fave - a sandwich press.
2. Flatten out your tortilla on the benchtop and pile half of it with corn, minced (or scissor-clipped) fresh parsley, and cheese - about half thin-sliced or shredded mozzarella and half crumbled goat cheese. Top with salt and pepper, to taste. Fold the naked side of the tortilla over the full side and gently slide onto the sandwich press. Close and cook till golden and toasty and melty and oozy. If you're using a frying pan, flip it halfway through cooking.
3. Serve with Tabasco or sour cream or whatever makes you happy.
I buy these flatbreads - made in Brisbane (I'll get back to you on the name) - for about $0.25 each. Seriously. Always have some in your pantry and/or freezer, because they make awesome pizza bases, too. As for the rest ... I had some parsley in the garden, for once! It's hard to judge how much these'll cost because it's up to you how much cheese you use ... but made as organic as you can get 'em, they should still run less than $2.