Hot Stuff

Well, actually, it was cold stuff, but so good it was hot. And a little spicy. Not Chilebrown spicy, just wimp spicy. But delicious nonetheless.

Burr-ish-tos. Not quite burritos - smaller and less heavy. Flour tortillas found in the freezer - time to use them up. Cold roast chicken, pulled to shreds. Fresh ripe tomato, cut in wedges. Fresh ripe avocado, cut in slices. Some strange package of pre-cooked rice and black beans that I discovered in my pantry but have no memory of buying, heated in a pan. Green flakes of fresh cilantro, for us soapwort lovers. A little medium-hot picante sauce from a jar and a driz of Cholula hot sauce. So far, you're yawning -right? - and wondering why I chose to highlight this somewhat pedestrian meal.

It's all about the cheese. Chunky curds of goat cheese purchased at the farmer's market, made by Achadinha Cheese Company in Petaluma. The goat cheese lent a slightly different flavor than the milder cheese we usually use and, I'd say, it made all the difference. I'm making them this way ever after.

Try it! It's hot stuff.