Some of you saw on Sunday that I was having foodgasms over the quesadillas my boys cooked for me. It was my Mother's Day treat, and of course, was not planned in advance. So when they asked me what I wanted, after the shops were shut on a Sunday afternoon, and I said "quesadillas", there was a short panic, because we had managed to run out of peppers.
The interesting part here is that it was Michael's fault. I'll tell you the whole story. The other week I decided rather suddenly to make jambalaya. I can't tell you why, but having decided that, I realised I had no red peppers, so I sent Michael to buy some. He came home with green peppers. Michael's hair is almost black, but he carries a blond gene. We had been talking about red peppers, but somehow he bought green ones.
It's one of my favourite foods, green pepper. I probably eat peppers 5 days out of 7, so I try not to run out, ever, and keep a good stock. In addition, when they are an especially good price, or in late summer when the ones I grow are all ready at once, I freeze them. Frozen peppers work just fine in recipes. But I currently have none in the freezer.
I now had lots of green peppers in the fridge, however. A good stock AND then extra. I should have frozen some, but I didn't.
When you have extra of something, two things happen. One, you remember this when you go shopping, and deliberately avoid buying more, and two, they quietly go rotten.
So, on the day we needed them, we had none.
At this point I'm quite sure that cooks from "down south" are shrugging. After I read up on quesadillas LATER I discovered that what we were actually having wasn't quesadillas at all, but sincronizada de pollo. Never mind that, you food purists, what I've called quesadilla for years, involves peppers.
But as we didn't have any, we used what we did have. So, the filling became:
Shredded roast chicken
Cheese (cheddar, because Monteray Jack is too spendy)
Tom's Spice Blend
With salsa and sour cream on the side.
Can I just say that I'm hard to please. I don't demand expensive food, but I do demand a certain level of perfection. These achieved it.
Whatever you want to call it, and feel free to get your knickers in a twist about nomenclature, it was very, very, very, very, very, very, very good. It was so good I want them done like that always in future. Please and thank you.