Stacked Veggie Quesadilla

I saw this stacked veggie quesadilla recipe, labeled as a "last minute Super Bowl supper," in the most recent issue of Bon Appetit magazine... we made it tonight while watching the AFC championship game. It's pretty good, but I don't think I'll be serving it at Super Bowl, mostly because it's really hard to eat!!
The flavors were good and it really wasn't very hard (especially since they advocate microwaving pre-cut butternut squash- I cut up my own from the CSA, but did do the microwave thing). However, the stack of tortillas with all of the fillings is super tall and difficult to maneuver. You can't exactly pick it up without it totally falling apart. Part of this difficulty may be due to the fact that we got a little bit overzealous when crisping up our tortillas at the beginning, but I'm not convinced that floppier tortillas would make it any easier to handle.

Just a warning... don't be scared, but definitely bring a fork and knife if you make this!

Fire-Roasted Corn and Tomato Salsa

Tomato time continues!

Today's recipe was a fire-roasted corn and Roma tomato salsa, served on top of chicken quesadillas (chicken breast was rubbed with cumin, chili powder and garlic salt before cooking) with chipotle-lime sour cream. Yum.
This salsa is really nice- it's fresh, it has a kick, and the sweetness of the fresh corn compliments the acidity of the tomato and lime. Super easy, too, especially if you don't bother to peel the tomatoes (which I didn't because I was lazy).