A friend popped by today with some homegrown tomatoes and since I hadn’t eaten lunch yet, I had a few minutes before I had to pick up the girl from camp, to whip something up. I needed it to be light because I’m still watching calories for the up-coming physical, but while I’m still yearning for an hot fudge sundae, I needed it to be full of flavor, and make me full as well.
I just had to use those beautiful tomatoes and I had some fresh pickled jalapeno peppers in the fridge. What ever would happen it would be spicy and tomatoey and I’m thinking that’s a good start. I scrounged up some corn tortillas, jack cheese, and some butter beans out of the fridge too. In a small cast iron skillet, I poured a spot of olive oil and placed a corn tortilla over it an turned the heat to med-high. I laid about eight butter beans, two tomato slices, cheese, a bit of salsa, and some dried cilantro on top of it in a way that it would be easy to fold over and cook a little longer on the tomato side. I dotted a little sour cream and added pepper slices to it before folding it up and putting in on my plate, and boy was it a good, fast little lunch that weighed in at about 220 calories and took my mind so far from ice cream with those peppers making my brow sweat. I love the heat!