Piggies, Little Blues, and Green Quesadillas

First, piglets

Something I never really thought about seeing: wild pigs. They are everywhere here, though they are shy, so you don’t see them often. A few days ago, we got to see a passel of piglets, out without their parents. Sneaky buggers.

piglets 01

piglets 02

They ran into the woods when we pulled up in the parking lot beside the grassy area, but the Spousal Unit said to wait, they’d be back. And a few minutes later, they were.

piglets 04

piglets 03

Here’s a little video:

Next, little blue heron

Little Blue Herons don’t start out blue. For the first year, they’re white. We caught one at that awkward in-between stage. He was adorkable.

changing blue 01

changing blue 02

Last, Green Quesadillas

Made some really good quesadillas last night. Should have taken pics. Didn’t. But here’s the recipe, mostly because I don’t want to forget it:

  • 1 med sweet onion, diced
  • 2 tsp cumin
  • 1 poblano pepper, chopped
  • 1 green bell pepper, chopped
  • 1 4oz can green chilies
  • 2 roma tomatoes, seeded and diced
  • 1/2 cup corn (I used canned)
  • 1 cup shredded cheddar cheese or queso
  • Pinch chili flakes
  • 10 small tortillas
  • Salt and pepper

 

  1. Preheat oven to 250. Put tortillas in a covered dish and pop them in the oven to warm.
  2. Saute onion in a little olive oil over med-high-ish heat until just softened. Stir in cumin. Season generously with salt and lightly with pepper.
  3. Add peppers, and cook for about another five minutes.
  4. Add green chilies, tomatoes, and corn.  Cook until everything is soft.
  5. Add chili flakes. Taste and adjust seasoning if needed.
  6. Pull out the tortillas. Place one down, sprinkle with cheese, add filling, then more cheese. Top with another tortilla and press.
  7. Cut into quarters and serve. I like them with a little sour cream on top.

HINT: The recipe will make five, but I only made eight. The leftover filling made a killer frittata the next morning.

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