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.
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