Our Sunday Brunch: Quesadillas? Oh yeah!

Yesterday, we made a nice lunch using some of the corn we've been getting as part of our CSA here in East Thetford, VT. We grilled it, mixed it with local goat cheese and added to corn tortillas for a delicious quesadilla. We were lucky enough to have some leftover salsa verde that we made with fresh tomatillas a couple days before to drizzle over the quesadillas.

Anyway, the quesadillas were awesome and we had a couple left over and used them as the basis for today's Sunday Brunch.

We grilled a couple poblano peppers, skinned them and cut them into strips. We then heated yesterday's quesadillas in a frying pan, plated them, added salsa, refried beans and strips of grilled poblano, topping it off with a couple of eggs fried sunny side up - yolks ready to roll.

We served this with some no-fat sour cream, some more refried beans and salsa, some leftover roasted vegetables, fresh cherry tomatoes, and a few choice bits of chipotle with adobo to add some fire. It was awesome! The quesadillas should be made fresh (the tortilla suffers during storage) but this was super convenient and oh so good.