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Tuesday, June 23, 2015

Corn and Wheat Tortilla with Avocado, Red Pepper, and Gorgonzola Cheese

Our Favorite Quick Lunch

I mentioned this recipe in yesterday's post as one that worked well for the homemade corn and wheat tortillas. I had it for lunch and decided it was good enough to justify another post. 

This is one of the recipes I made up on a Friday night when I came in from Florence and found nothing thawed for dinner. Avocados, red peppers (jarred, organic), gorgonzola cheese, and corn and wheat tortillas are staple supplies in my house. I threw them all together to make this dish, and we just love it. I spend maybe five minutes throwing them together for dinner, and my husband has told me more than once that he could eat them every day. 




For One:

1        Corn and wheat tortilla (made with non-GMO corn - see "Fit and Feeling Fine After
          Fifty" blog for the recipe*)
1 oz   Gorgonzola, crumbled**
1        Roasted red pepper (organic)
2 oz   Avocado

I usually just toast the tortilla in a toaster oven, but the homemade variety toasts better on a cast iron skillet or griddle with a tiny amount of olive or avocado oil.

Arrange thin slices of avocado on top of the tortilla, then slice a red pepper into strips and layer it on top of the avocado. Finally, sprinkle the gorgonzola cheese on top of the peppers. 

That is all there is to it. 


Notes: 
*If you have a Trader Joe's near you and aren't inclined to make your own tortillas, I originally made this recipe with their corn and wheat tortillas. They freeze well if you are someone (like me) who has to drive bit to shop at TJ's. I do not think I'd like these as well on plain corn tortillas.

**I have made these with feta cheese when I've been out of the gorgonzola. I personally prefer the tang of the gorgonzola, but more sensitive palates might prefer feta or goat cheese. Though I love blue cheese, I have tried it on these and still prefer the gorgonzola. 


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