In addition to celebrating Bright Week with meats, we celebrate with dairy as well. In addition to cream in my iced coffee  once again and milk in my steamed steel cut oats, our house has been a veritable chees-a-po-looza (see previous mention of tacos).
Last night was quesadilla. Normally I would make these in a cast iron skillet on the stove top, but last night I got the bright idea to do several of them at one time on a half sheet in the oven. 350 degrees, 15 minutes on each side, perfect.
I de-seeded four large jalapeno peppers and sliced the fruit into small crescents. I cut one sweet onion (not a “Vidalia” brand, and yes that word is a brand, but whatever the local variety is) into similarly sized shapes. These were set about to browning in some olive oil, roasted garlic and salt over high heat in a cast iron skillet. Meanwhile, a can of cannellini beans was opened and drained. Once the savory items were well along, a tub of baby spinach was tossed into the pan and wilted. Some left over rice and left over pico de gallo may or may not have been thrown in just to use it up.
Several small tortilla were arranged on the half sheet. Shredded pepper jack was applied. The beans were spooned onto the cheese. The skillet mixture was placed on top. Everything was worked a bit to flatten it out, and then tortilla were placed on top of each. Half sheet went into the pre-heated oven directly onto the oven stones. After 15 minutes the tray was removed, each item was flipped, and then the tray went back in for another 15.
The cheese melts, the beans melt, the roasted garlic melts… SO GOOD.
 Any time the temperature is above 85 degrees, I require iced coffee to function. Living in Houston means I drink a lot of iced coffee these days.