Last night saw the creation of another good dinner, I don’t think this picture does it justice.
Blue Cheese Quesadillas with Rosemary Parmesan Sweet Potato Fries and PB Style Black Beans.
I was vegan for about five years. I only ate dairy a handful of times, and only missed cheese on a few occasions when I wanted a good slice of pizza. But after I started eating cheese I came across blue cheese and fell in love. I’ve been making blue cheese quesadillas a lot lately as quick meals, but decided to finally throw it all together.
The quesadillas were the easiest part. Crumble blue cheese, put into a tortilla — I chose flour for these, but corn works equally as well, and gives it a bit different taste — fold and heat until the cheese is melted. Some people like to mix in some other cheese, I’ve seen recipes with Mozzarella mixed in to make it a bit more mild. But I love the taste of blue cheese so I don’t do that.
PB Black Beans are a way of preparing black beans my old housemate showed me. To add a little flavor to the beans (and make them compliment this meal a little better) I added a couple whole cloves of garlic and a bit of maple syrup. Let the beans slowly simmer on the stove for the flavors to get absorbed.
The Rosemary Parmesan Sweet Potato Fries turned out surprisingly well for my first time making them. I peeled the sweet potatoes and cut them into fry-sized chunks. I poured olive oil over them and then parmesan cheese, rosemary and salt. Mixed them all together and put them in the oven. It was about 350F, I think it should have been a bit hotter, maybe 400F to crisp them better. Cook them for about 30 minutes, stirring about halfway through. Make sure to use a big enough pan so the fries aren’t on top of each other or else they won’t brown as well. Next time I make them I think I’ll leave out the parmesan, you couldn’t really taste it, the rosemary was good enough on its own.