you quesadillas will never be the same: green chili chutney.
The truth is, I often make quesadillas. They are a knee jerk response to 'what's for lunch'? In their simplest form, I just make them with cheese and refried beans... and maybe a smear of salsa if I add in a few extra seconds for prep. I am a big fan of crispy on the outside, gooey on the inside, so my humble little lunchtime quesadillas often spend 2-3 minutes dancing in a saute pan.
Lunch as I know it, just got better. I think that is my premise for culinary school---the reason I wanted to go. I figure career goals and lofty plans aside, at a minimum my relationship with food would improve. My meals and snacks, a bite here and there would be increasingly flavorful and further enjoyed. After all, life is full of eating. And since I want to get the most out of life, why not focus on the many moments every day that I am tasting, chewing, preparing, shopping for and otherwise thinking about food? Why not aim to improve all of the food involved moments sewn together that make up each and every day?
Even a humble gooey quesadilla is cause for a small smile, comfort food consumed while typing on my computer. Good food moments from quesadillas just got a culinary boost. Thanks to this recipe, my quesadilla may occasionally wear a party hat, from this dazzling green chili chutney.
I tried it. And caught myself thinking 'mmmm' with my eyes closed. And why not? Life hands us enough crud and circumstance. Why not have a heavenly bite or two inserted in the middle of our day? Good food moments can elevate your day. Raise the bar. Give us something to look forward to. Good food is good. Yes?
It is important to me that you too, have the opportunity for good [food] moments in your day. Because you are worth it, that's why.
Green Chili Chutney TIME: 30 minutes
16 oz Anaheim chilies or New Mexico green chilies, roasted then peeled then cut into ½ inch dice 2 jalapeno, roasted then peeled then cut into 1/4 inch dice 2/3 cup sugar 1 ½ tsp oregano 1 oz silvered almonds 3 T lime juice 8 T cider vinegar 1 tsp salt 1 T cilantro, chopped
Combine all but cilantro; simmer 15-20 minutes. Allow to cool, add cilantro, serve cold. Keeps in fridge for a week.