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What's for Dinner? | The Last Minute

From Frozen to Fried

April 14, 1999

I have a number of quick meals, and I keep many staples handy in my freezer to make them simple. My favorite is Prawn, Cheddar, Jack and Scallion Quesadillas.

I take precooked prawns out of the freezer and put them under cold running water. Next I take out the flour tortillas (you don't have to thaw them), then put a nonstick frying pan on the stove over medium heat (sometimes I get two pans going at once). I always have fresh cheese, so I grate equal amounts of Jack and Cheddar, using about a quarter cup per quesadilla. Next, wash and slice the scallions, approximately one per two quesadillas. By now, the prawns have thawed enough to cut into thirds.

Place one tortilla on warmed pan, even though it's still hard, and turn frequently until soft and warm; don't over-brown. Remove and heat second tortilla. When the tortilla is soft, sprinkle grated cheese over it, toss on prawns and scallions, then top with the other warm tortilla. Once the bottom is browned, turn it carefully and brown second side. These cook in less than a minute on each side because the tortillas have already been warmed up.

This meal is delicious with a glass of California Sauvignon Blanc or a Chardonnay without a lot of oak.

KATHY HARDESTY

Arroyo Grande

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