Thursday, April 2, 2009

Quesadillas with Leeks, Turkey, and Sheep Cheese

This is one of those meals birthed from an iron-chef-esque hurried hunt for lunch. What's in the fridge? Tortillas... sliced turkey... ooey gooey sheeps cheese... and a leek. How can I use these random ingredients to make something passable in the ten minutes I have before class? Ah, the totally nontraditional quesadilla!

I spread some of this delicious sheep's milk cheese called "Valentine" on some corn tortillas. The cheese is from Ancient Heritage Dairy in Scio, Oregon, and you can find their awesome sheep and cow cheese every weekend at the PSU farmers market. Their dairy sheep are some of the happiest animals on earth, and the dairy's slogan is "Raised with respect, nourished to nourish you." Their sheep's milk feta is my absolute favorite, anywhere. But that's for another day.

I sauteed the leek in olive oil, but I didn't add any salt - if you're using a creamy cheese like this one, the flavor is already in there - and threw them on the cheesey tortilla. I topped it off with a slice of turkey, and popped it in a hot pan for a minute on each side. A dash of hot sauce, some cilantro, and a dollop of yogurt and I was ready to eat.

I'm not enamored with the hot sauce I've got right now, and I'm thinking of trying some of Dulcet's sauces instead. They have a Sweet Orange Chile Mustard that is killer on a sandwich. I hope they'll be showing up at the market soon!

It doesn't take hours to cook fresh, local food. Take it from a busy college student on a budget. Speaking of which, I've got class in ten minutes! Gotta run, Eat well!

1 comment:

  1. Sounds delicious. I know what you mean about making good food fast. Classes always seem to get in the way. Thanks for sharing!