I'm not going to get caught up in that though, I'll blog about the semester ahead. Everything seems to be going smoothly--sure, I have only been in Boston for a week, but it counts. Classes are interesting, my job is good, the weather is consistently cold and snowy (which if you know me, that's a good thing).
Here's to the week ahead. Four days of class, three early mornings, two Cardiostep classes and what I hope will be a relaxing weekend. I don't have more to say since my mood is not cooperating, but here is what I made for lunch.
A sophisticated version of a Mexican staple, this surimi quesadilla is colorful and flavorful like no other. The sauteed vegetables make it a healthy variation (kind of) and the surimi marinade adds just the right amount of spice. Oh, and each bite packs a whole lot of cheese. Enjoy!
Surimi Pepper Quesadilla (adapted from Cook This, Not That)
Makes 2 servings. Active time: 15 minutes. Total time: 20 minutes
- 2 tablespoons rice vinegar
- 1/2 tablespoon Maggi sauce
- 1/2 tablespoon chipotle salsa
- 2 sticks surimi (imitation crab), shredded
- 1 teaspoon
- 1/4 red onion, thinly sliced
- 1/2 red bell pepper, sliced
- Salt & Pepper
- 4 tortillas (I used nopal tortillas, but corn tortillas work)
- 1/2 cup shredded mozzarella cheese
- In a small bowl, combine vinegar, Maggi and chipotle. Add surimi and marinate for 15 minutes.
- In the meantime, heat oil in a saucepan over medium heat. Add onion and pepper and saute, stirring occasionally, for about 15 minutes, or until slightly charred. Add surimi and cook for another 5 minutes.
- In a separate pan, heat two tortillas over low heat. Distribute half of the cheese on the tortillas, placing half of the surimi mixture in the middle. Place one tortilla over the other to create the quesadilla. Cook until cheese is melted, about 5 minutes, turning over once or twice. Serve immediately.