TACODILLAS

If I could only eat one meal each day, I would choose to eat lunch. I would have to say that my decision is greatly influenced by the fact that the sandwich is often the star of lunch. Whether it's a PBandJ sandwich, a mozzarella and prosciutto panini, or a chorizo and cotija quesadilla, there's just something about being able to get your hands around your food that makes me smile. Next to pizza (which could be counted as an open-faced sandwich), quesadillas have been making a lot of guest appearances in the Food of Love kitchen this summer. I was pleased to learn that I'm not alone in my devotion to the Mexican cheese sandwich. Visiting one of my esteemed food-blogger friends the other day, I learned that the inimitable Foodycat is equally passionate about her cheese and breadstuffs.

Getting to the point (will she ever? you ask), I decided I had overlooked an obvious choice of filling and set about remedying this while indulging my obsession with this week's quesadilla fix. How had I not seen this before? Why not simply replace the messy taco, whose crumbs end up all over my dining room floor and whose sauce usually manages to migrate to whatever shirt I'm wearing, with an easy- to- hold, dainty triangle of taco filling and cheese and condiments on a non-crumbly flour tortilla? And that's just what I did.

There's no need for a recipe here. Just take your favorite taco meat filling, some lovely cheese (preferably Mexican), and your pepper of choice, place it on half a flour tortilla, fold over and gently press, then heat in a skillet that has been brushed with a small amount of oil until golden brown. Cut in half and enjoy with crema, guacamole, and salsa. Life is good!