refrigerator round-up: or what to do with leftover fondue veggies.

i'm famished tonight. truly. it's beyond hungry for me. it's an overly tired exhausted ache in my belly ... and i've ridden my bike over an hour and nearly ten miles to come home ready to chew on my thumb for relief. i've thought about food a lot today ... maybe to preoccupy my mind from other more weighty things ... maybe to absorb newfound energy via mental osmosis ... maybe because cooking for me is a passionate expression of art and i need some creative release. whatever the case, i'm truly happy with what i've devised. i have an overflowing fridger right now [thank G-d for the blessing], but it's little bits of chopped vegetables and things nearing their prime [and ... i cannot waste a thing ... thrifty mcgee, that's me]

after this weekend's fondue party, i was left with a seeming trillion quart-sized bags of steamed and/or chopped veggies. an odd pairing and odd amounts. but after a few moments of contemplating the sitch with my noodle, this is what i came up with.

to die [happily] for hodge-podge quesadillas

here's the
ingredients:
what i started with ... what i did with them:

various peppers cut in strips ... red, yellow, and orange ... chopped finely
little triangles of zucchini ... chopped finely
steamed baby potatoes ... chopped finely
mixed wild and red rice ... [from some other kitchen concoction, leftover]

add to that:
the tiniest bit of red onion ... chopped finely
half of a 15 oz. can of roman beans ...mashed slightly
fresh feta cheese ... crumbled
3 high protein tortillas just past their best by date, slightly stale ... even better for that crisp baked yum to come

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now ... potatoes, rice, beans, tortillas??? sound like a lot to manage? i realized, the secret was restraint. placing the slightly stale tortilla round in a 9 x 6 baking dish, i lightly assembled an amount of each ingredient starting with the beans and then the rice, following with a splotch of veggies, and ending with the feta. and then rolled all three laying them side by side in pregnant glory. topping each with a little ladle of leftover organic salsa nearing its prime in my fridger, i scattered the remaining veggies on top of the red sauce and finished with a flourish of feta. into the oven on 375 for approximately 20 minutes, or until my house smelled unbearably delicious, i baked them until each tortilla was just beginning to golden.

holy moly, rolly quesadillas! they were good. i wished i could've shared 'em with you.