Warmer temperatures means sitting on the patio, enjoying a meal and a couple of drinks. That's the way it is with us. Truth be told I needed to stop at one Mojito but common sense just didn't prevail here. They are so tasty. And yeah......I kinda paid for it the next day.
I am counting this quesadilla as a sandwich of sorts because I really and truly want to link up with Deb at Kahakai Kitchen. Don't you just love food you can eat with your hands? I love a relaxed and messy meal like this. It's just.....fun. Served with fresh avocados and black beans and rice - great flavor combos.
The cool thing about quesadillas is the number of ingredients you can use. So many different combinations of veggies, cheese and meat if you'd like it. For these I used a tiny bit of leftover shredded chicken, mozzarella cheese, sauteed onion, garlic and bell peppers.
Let's not forget the liquid refreshment. Doug uses the Bonefish Grill recipe for Mojitos and they are wonderful.
5 pieces of fresh Mint
1 ounces Simple Syrup
2 ounces Bacardi White Rum
Squeeze of Lime
The only problem with Mojitos is they are too easy to tip back. Very refreshing and tasty so I get a false sense of where to draw the line. One was enough. But I had two. That's rum soaked decision making there. If you work around quiet people that's a blessing. I don't. So...Mojitos will be a weekend thing in the future.
If anyone else made soup, sandwich or salad don't forget Deb in Hawaii has a linkup for her Souper Sunday. You don't have to post on Sunday, link is HERE.
Also linking up to Beth Fish's Weekend Cooking Series.