Brrrr Food

Apricot Habanero Salsa 2Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.
Edith Sitwell

A little cooking fun in the kitchen this week and while I was freezer diving and inspecting the contents I came up with a few dishes worthy of some winter weather, a white chicken chili, homemade beef soup where I can add either macaroni, barley or mixed vegetables, vegetable and chicken stock for a warming bowl of cauliflower-turnip gratinee for dinner tonight.

Apricot Salsa Quesadilla 4

White chicken chili night had a new flavor on the Cinco Lanzas and Mexi-cheese the apricot-habanero salsa and pretty darn good, made mild enough for Michael and loaded with plenty of cheese, pan cook or griddle the quesadillas until they are a little crispy golden and you see oozy gooey cheesy holding the flour tortillas together, place on cutting board and slice into wedges…dunk in chili or more salsa.

Apricot-Habanero Salsa

6-8 Mediterranean Sun Sweet apricots, diced
Minced Habanero – start with ½ teaspoon add more for more heat
½ teaspoon minced jalapeno
1/4 yellow, red and orange peppers, diced
About ¼ cup red onion, minced
¼ teaspoon smoked paprika
Pinch of cinnamon
A little lime zest and a squeeze of lime juice 1 teaspoon juice, taste add more if you like
½ cup orange marmalade or apricot preserves
4 tablespoons white wine
Pinches of salt and white pepper
Minced cilantro for quesadilla
Heat marmalade or apricot preserves, add wine and simmer for 5 or so minutes until reduced by half.  Toss in the rest of the ingredients and heat thoroughly, long enough to soften the vegetables slightly.  Allow to cool and then refrigerate until you are ready to use.

Prepare you quesadilla cheeses any blend you like, but I used a Cinco Lanzas from Sam’s Club and a good blend of Mexican cheeses with mild cheddar. Heat your pan or griddle, lightly butter tortillas, spread a little cheese over the tortilla, spoon a little salsa, add more cheese, and top with the other buttered tortilla.  Go about your normal quesadilla toasting and melting process.

Serve with extra salsa or a hot bowl of chicken chili and a great romaine wedge salad adorned with big green olives, tomatoes, and crispy Serrano ham.

Romaine Wedge Salad