There aren’t many ills that a weekend, say, in the middle of Lake Erie can’t cure. Not for this girl anyways. I feel a renewed zest for life even from a short one-nighter, especially if it’s to an unknown corner I’ve yet to explore. Eight of us ferried there to celebrate C’s special birthday in style.
There was, of course, a beach.
Actually there were several.
There were glacial grooves, a supermoon, and enough golf carts to keep ladies of all ages and persuasions entertained for hours.
There were Coronas with lime, lake perch, Chardonnay, bagels with smoked salmon, and lest I forget, an astonishing amount of fruit. And, because it was Cinco de Mayo, there was also guacamole and these Chorizo Quesadillas with Spring Onions and White Cheddar. There’s no picture. You know what quesadillas look like. Instead, here’s the charming little beach directly across from that there porch.
Adapted, barely, from Donal Skehan’s Kitchen Hero. Makes 2 large quesadillas.
- 1/4 cup smoked chorizo, thinly sliced
- 3 green onions (or red onion) thinly sliced
- 1 cup sharp white cheddar (I like Cabot), shredded
- 4 10″ tortillas
This one’s tough. Ready? Good.
Over medium heat, sauté the chorizo and onions until the onions are soft and the chorizo is crisp and browned, about 5 minutes. Remove from pan and add a tortilla to the reddish chorizo fat (wipe the pan first if there seems to be too much). Top with 1/2 the cheese and 1/2 the chorizo and onion mixture. Add another tortillas and cook until quesadilla is browned and crisp. Carefully flip and cook for another minute or so. Remove and let sit to firm up a bit. Repeat. Finally, cut into 6ths with a pizza cutter or a knife. Serve with guacamole and blue chips.
And then, poof, it was all over.