Drink and Food Pairings for the cool months ahead...

I was going through my Google Keep, and found these notes in my archive and here they are!

A few perfect food and drink pairings for the general cooler months of October and December, also seasonal beer!

Paring One:

Cheddar cheese, rold gold pretzels, and Dewar's whiskey is an excellent snack for the cold winter months. Tullamore Dew is also accepted as a good paring.

Pairing Two:

Flying Fish; Oktober Fish and Homemade French Onion Soup also prove to be a suburb mixture for those taste buds.

Quesadilla left overs snack/breakfast/lunch/dinner recipe!

Perfect for a snack, breakfast, lunch or dinner! 

Ingredients  

Root and vine veggies! 

2 uncooked or precooked tortillas (preferred) tortillaland brand tortillas!

1 tomato-diced.

~1/2 cup left over roasted red skin potato, quartered.

~1/4 cup left over roasted onion, sliced thin.

~1/2 small pepper 

~1/4 cup cooked beans (pinto, black, white, red) *optional, but adds another layer of texture.

~1/2 teaspoon habanero hot sauce (to preferred taste).

~1/2 - 1 cup shredded cheddar cheese (preferred) or cheese of choice.

~4 teaspoons sour cream (per quesadilla slice).

Cook it!

Start by pre-heating two large 12" skillets to a medium heat, enough to fit the tortillas in without the edges curling up so it lays flat, so the entire tortilla is flat on the heated pan. 

Pre-heat another small pan, medium/low;  enough to fit your left overs in, approximately 6" or so should fit, if not heat up a slightly larger pan, we don't want anything spilling over the sides! 

On a small/medium cutting board dice up tomato, potato, onion, pepper. 

Place one tortilla on a 12" pan to heat until it starts to rise in the pan, then flip. Give them each about 3-4 minutes a side. You want small light brown circles on the tortillas. 

Place diced up tomato, onion, potato, pepper, (beans) in the small skillet, add a few drops of hot sauce and cover.  We want to warm, and combine the flavors of everything here, the tomato juices keep everything moist. Keep your pan covered, this will ensure flavor and cooked-ness. 

Flip the tortillas so both sides are now slightly golden brown in spots. If it is getting more of a tough rather than flexible feel with a spatula, it is time to remove them from the heat. 

Shred up the cheese and ready it to go.

Once the tortillas appear lightly golden brown and still slightly flexible, add cheese to one tortilla ~(1/2 cup) , then the rest in with the potato, tomato, onion, pepper (bean) mixture.  

Mix the cheese with potatoe, onion, pepper (beans) until it becomes soft and well mixed. This will only take a few moments.  

Plate one tortilla with cheese as the bottom layer, then add tasty mixture on top. Cover with other tortilla, slice into ~4 slices and add a small dollop of sour cream to each. 

Mangia!