March 28, 2010
Some meals I prepare with my little girls in mind, for my honey, or a menu dreamed up for a special guest; but this is a dish that is all for me. This meal for one is tasty, crunchy, healthy and fast to prepare.
I always seem to have these ingredients on hand, and this recipe easily lends itself to substitutions. You can switch the cheese type, add some chicken or turkey, change out the greens or herbs. I use whatever is in my garden and my fridge that seems to fit. It’s not a sandwich, it’s not a quesadilla, it’s not a salad, it’s really a combo of all three.
(Serves 1)
1 whole-wheat flour tortilla (I buy Trader Joe’s whole-wheat & corn flour tortillas)
2 slices of jack cheese
1 large handful of arugula
Squeeze of lemon*
Drizzle of olive oil
Squirt of Sriracha sauce (Thai hot sauce)
5-6 thyme leaves
Pinch of sea salt
Get your grill pan or cast iron skillet on the stove and heat it on medium heat while you gather the rest of your ingredients. Place your whole-wheat tortilla in the dry hot pan and let it toast there until it begins to bubble. Once it bubbles flip it on the other side. Place the cheese slices on the now warm side and sprinkle the thyme on top. As the cheese melts, in a small bowl toss the arugula with the oil, lemon and salt. Give a gentle squeeze of Sriracha or salsa on the warm cheese. By the time the cheese melts you are ready for the greens. Put the tortilla on a plate and scoop the dressed greens on top of the spicy melted cheese and fold over. Take a seat and dig in – totally yummy and satisfying.
*Note: I still have preserved lemons from our Moroccan cooking class, I have been using them in this recipe in place of the lemon juice.
