AbsurdBeats

A follow up: Before I implemented my Fordist approach to lunch production, I did make a stove-top version of the mushroom/cheese/tortilla thingamajig.

It’s similar to the, um, m/c/t thingamajig, but good to eat right then and there!

For a single serving, I simply saute mushrooms & peppers (no tofu), season, then scoop onto mustard-smeared and cheese-strewn tortilla, roll, then return to pan (low heat), to allow cheese to melt and produce a nice, crispy exterior (I flip the roll when one side is golden; I also flatten it—because that’s how I roll [sorry, couldn’t resist]—but it’s your lunch: do what you like).

I eat eat it by hand, but do note that  juice usually drips out of end. Oh, and I do use hand-rolled tortillas for the EatRightNow version—I do notice the difference.

Other cheese-tortilla variations:

If I want to be neat, I combine a sharp cheddar and decent mozzarella cheese on an olive oil-smeared tortilla, add salt & pepper, fold into neat package, and toast on stove top (low heat) flipping once.

Sometimes I add a thin slice of tofu; sometimes I smear tortilla w/pesto; sometimes I add marinara sauce internally; sometimes I use marinara sauce as a dip.

If I want to be messy, I simply turn this all into a quesadilla, smashing the torts as flat as possible and causing cheese to ooze out of the sides and bubble into a crispy golden deliciousness.

Hot cheese and tortillas. You really can’t go wrong.