Sunday, March 15, 2009
Gooey great. I'm in love with this lunch! I mentioned my affinity for these tortillas earlier, so hopefully a second tomato tortilla post is kosher.
1 small, firm apple, washed and thinly sliced
1/2 shallot or 1/4 small red onion
2 mushrooms, sliced
small handful walnuts, roughly chopped
small drizzle of honey
1 oz havarti or mild cheddar, something melty
1 flavored wrap or 2 fajita-size tortillas
While you slice your fruit/veggies, toast the walnuts in the large saute pan you'll be using in a sec, heating over medium-high heat and tossing regularly for 5 minutes or so, until lightly browned. They should smell yummy, like walnuts. Set them aside to cool.
Heat a teaspoon of oil in the pan, then add the shallot, mushrooms and 1/2 of the apple slices. Arrange the remaining apple pieces over half of the tortilla, sprinkle with the walnuts and then layer with cheese. When the apple-veggie mix is nicely browned, spread it over top of the tortilla, keeping to the one side. Drizzle the honey over everything, then fold the tortilla in half.
Splash a tiny bit of oil into the pan again, then carefully lay the folded tortilla inside. Cook about two minutes per side, until the cheese is melted and the tortilla is golden brown. Flip out onto a plate and cut into four slices, sprinkling with a bit of salt. Enjoy your lunch!