It was Saturday afternoon and we were looking at what we had on hand to get inspired on what to make for our ‘Market Dinner Project’.
Local broccoli and grilling onions were a part of our New Glasgow Market pick up order earlier that day. We had some Knoydart cheddar cheese and some Cows smoked cheddar in the fridge. And recently picked up some garlic sausages at the Whistleberry Market when we dropped off a fresh order this week (product plug!)
Thinking, thinking.
Fire up the grill! Throw on the veggies! We’re making quesadillas.
This was our first time having grilling onions, a mix between green onions and onion-onions. Grilling really did bring out the sweetness! Charring up some broccoli to pair with them, match made in heaven. Diced up after grilling and tossed with some lime juice and our Taco Enhancer spice blend – I honestly could have just eaten that straight and been super content. Oh right, we have a toddler – back to quesadillas.
Knoydart’s cheddar cheese is our top fav! But we didn’t have enough left so we mixed it with smoked cheddar from Cow’s Creamery in PEI. The subtle smokiness was super complimentary!
Pan fry these bad boys in some butter and serve with sour cream tossed with some lime zest for a bit of pizzazz.
Quesadilla’s are not a stranger in this house. We just took a staple and upped the ante.
