Brit and I had originally planned on cooking a chicken curry with cashews dish that we had previously really enjoyed, but we had run out of onions already this week and didn't feel like running to the store real quick. Instead we heated up a bunch of leftovers to eat before they went bad (saffron risotto from last Thursday and chickpeas and tomatoes pasta from last Tuesday) along with extra squash from last Saturday's veggie pizza that we would incorporate into a quesadilla with leftover sliced turkey meat, mexican cheese, and honey mustard from last week's turkey and apple quesadillas.
The quesadilla were made in the same manner as the turkey and apple quesadillas, except we exchanged the apple for the sauteed squash. The combination worked surprisingly well and was overall a big success. I do miss the crunch from the apple slices that our original recipe provides, but the flavor was still quite nice.
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