Yesterday, our morning began with every school district in the area (except mine) running on a two-hour delay because we had this crazy, big, wet March snow that clung to trees and power lines, making everything look like a beautiful cartoon. It covered the playground at 10:00, but was completely gone by 11:30. Ben hates delays because they interfere with his regular schedule. Personally, I’d love to sleep in, if sleep were a thing that happened for me anymore. It doesn’t. If you are young and reading this, get back to me in a few years.
Ben and I agreed to make something Mexican-ish. Not surprisingly, Ben envisioned steak you could brand and wrap in the comforting blanket of a tortilla (cows in a blanket?) I envisioned spending less than an hour on dinner. We give you quesaritos – when a quesadilla just isn’t enough but a burrito sounds like too much work.
Season your steak.Brand and grill it. (Yes, you can skip the branding step, but we are not responsible for lost or stolen steak.Cut some grape tomatoes in half. It is a two-person job. Ben holds. I cut. Nobody loses a digit. Mix in some fresh lime juice, cilantro, and salt, and you’ve got a simple version of pico de gallo. Phil claims it has restored his faith in winter tomatoes, but he’s given to sweeping proclamations, so you can make it and judge for yourself.Make the stuffed jalapeños again from last week (because maybe, like us, you just couldn’t get them off your mind.)Top with cheese.Zing up the pinto beans that were cooking all day in the crockpot.Warm a tortilla in a pan. Top with shredded cheese and allow to melt. Remove to plate and top with beans, steak, pico de gallo, and sour cream.Fold it over, and serve with stuffed jalapeños.
