Today was supposed to be leftovers day. I always like to add something new alongside leftovers, just to keep things interesting. Stew one day, stew with a side of bread and dip two days later – that kind of thing. So today I decided that my spinach and chicken soup needed a side of quesadillas. But I forgot that my 9 month stint living in California had left me unable to even contemplate quesadillas without automatically checking the fridge for tomatoes, chiles and lime. Because quesadillas require salsa, and only home made will do. And if you’re making salsa you may as well go the extra mile, and make some guacamole, too. I also forgot that my idea of adding quesadillas as a side inadvertently ends in a huge stack of quesadillas in my belly and a lot of forsaken leftovers in the fridge.
Now, I must apologize to my American friends for daring to post a recipe for quesadillas, guacamole and salsa on this blog. I know you know how to make that shit with your eyes closed, one hand tied behind your back, while being spanked by a German dominatrix named Inga. This post is for my Dutch friends, some of whom have been tricked into believing that guacamole is a type of grayish sludge that contains 2% avocado and lots of mayonnaise, and that salsa is a ketchup-type of condiment produced by the Doritos ™ company and can be found in the snacks isle, next to the paprika-flavored chips.
Everything on the plate above was made by me out of raw ingredients, except for the tortillas and the cheese. And it took me no more than 20 minutes.
