Saturday, January 5, 2013

Cucumber, Avacado and Brie Quesadilla

I'm not sure if I truly love testing varieties of Quesadillas, or if I am practically using the 100s of tortillas that I had bought from a restaurant supplier for $1. Regardless, I've come up with many different types of quesadillas.
The Brie cheese created an earthy mushroom-like taste that I offset with the creamy, smooth and fatty avacado. While the cucumber added a fresh taste, heating them reduced the level of crunch that I had hoped for them.

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