Well, the Man's been out of town all week, and while he was gone I promised to make a dent in our stock of blue-corn masa, which he's not particularly fond of. He's getting back later tonight, and I hadn't touched the masa all week, so I banged out some tortillas, thinking I would make them into tasty quesadillas.
The blue masa makes tortillas that are tougher - stocky, sturdier, thicker. Kinda like... football players. Well, I was wondering what kind of cheese I should put into these quesadillas, and I thought about the blue cheese (the only blue cheese I can stand, and incidentally I love it) in the fridge, and THEN I was like... I have an ORANGE pepper in the fridge to go with this BLUE corn and BLUE cheese.
Wham, bam! Welcome to my mind, new idea! I am making Bronco-dillas. Hey, we Coloradans are nothing if not proud. Didja hear the one about how our governor decreed each of Colorado's fourteeners will bear a Bronco's name on Super Bowl Sunday? So our pride sometimes comes out geeky, in a most adorable way. Here are Broncos colors on your lunch or dinner plate.
Super Bowl Sunday's this weekend! While my normal attitude to sports is the same as that comic going around lately (the one about "Well, we were sportsing hard, but the other team was sportsing, too..."), I don't let my local teams down. I "watched" the 2007 World Series, in which my beloved Rockies got nobly swept, from Dublin by reloading ESPN's scores/stats page every 10 seconds, and I'm planning to head to one of Berlin's locations showing the Super Bowl. Kickoff's at half past midnight out here, so bring on the Club Maté!
Cook up blue corn tortillas. Rummage that old sweet potato out of the fridge - the one you've been hoarding since the fall. A bright orange bell pepper will do, too. Get creative!
As for the cheese. Well, I couldn't decide if the sweet-potato-and-blue combo was actually good, or if my excitement was speaking louder than my taste buds! So, if you're not feeling quite so adventurous, swap out the blue for a goat cheese. Local, of course - you have your pick of many options! I also did happen to have some goat cheese in the fridge, which went a treat with the sweet potatoes (as I knew it would). Score one for impulse cheese buying. And if both of those are too hoity-toity-Boulder for you, an orange Cheddar would, of course, be great too.
That's all the words I've got. I enjoyed my last can of mile-high brew along with dinner, so I'm more than a bit rambly...
Go Broncos! Quesadillas
(Blue Corn Quesadillas with Sweet Potatoes and Blue Cheese)an ATIC original
serves 2
prep time: 25 minutes (including making tortillas)
cook time: 15 minutes
ingredients:
1 cup blue corn masa harina2/3 cup water
1/4 tsp salt
1 sweet potato
1/2 tsp chipotle powder
1/4 tsp smoked paprika
1/4 tsp ground nutmeg
150 grams (5 ounces) blue or goat's cheese
directions:
Make the tortillas according to package or my own instructions. These amounts will make six to eight 6-8-inch tortillas.
Peel the sweet potato and cut into 1/4-inch slices. Sprinkle with the chipotle powder, paprika and nutmeg.
Heat a dash of olive oil in a frying pan on medium. Fry the sweet potato slices until tender and lightly browned on both sides.
Spread the cheese on one side of the tortilla and lay the sweet potato slices on top. Cover with a few bits of cheese to help the tortilla stay closed. Press firmly and, if your tortillas have gone cold, reheat in a dry (unoiled) frying pan.
Serve with cilantro and salsa or Colorado peach-jalapeno jam. Don't forget a mile-high brew and don't forget to root for the Broncos on Sunday!
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