Welcome to “The Plate Daily”, the newsletter serving up under 40-minutes meals as easy as the name of the chef of the week “Papathanasiou”

In todays edition:

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Yeah that’s a thing for me. I personally love gaming. But to be honest, most of the time it is just a way to avoid working on other things. And I realized that recently. It is not even as fun as it used to be, but more like a way to avoid thinking about what lies ahead of me. The moment I realized it, nothing really changed. Yeah, not great, but I am slowly improving and getting better at managing my tasks more or less.

Takeaway: You can enjoy different things, but keep track of what you are using to avoid important matters.

Time: 20 minutes
Servings: 3-4
Style: Fast default dinner

8 flour tortillas (about 8-inch)
1½ cups grated sharp cheddar cheese
1½ cups grated Monterey Jack cheese

¾ cup cooked black beans, drained and rinsed
½ red bell pepper, diced
4 scallions, thinly sliced
½ cup corn kernels (fresh or thawed if frozen)
2 jalapeños, thinly sliced

For serving

salsa
pico de gallo
guacamole
sour cream
fresh cilantro

Place the cheddar and Monterey Jack in a bowl and mix them together. Lay the tortillas flat on a clean surface.

Sprinkle some cheese over one half of each tortilla. Add the black beans, bell pepper, scallions, corn and jalapeños. Finish with another layer of cheese so everything holds together while cooking. Fold the empty half of the tortilla over the filling to create a half moon shape.

Heat a dry skillet over medium to medium low heat. Place two quesadillas in the pan and cook for about 1 to 2 minutes per side until the tortillas turn golden and the cheese melts.

Transfer the quesadillas to a cutting board and slice them into wedges. Serve hot with salsa, guacamole, sour cream or fresh cilantro.

💡 Kitchen tip
Grate the cheese yourself if possible. Freshly grated cheese melts smoother and creates a better texture inside the quesadilla.

That’s it
Hope you enjoy

“In the Greek mythology there is a god of wine”

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