Mexican themed seasoned rice with whatever I had on hand (half an onion, carrot, peas, black beans) etc.
Scratch made tortillas. I had a little time while the rice cooked so I made quesadillas to add a little more fat.
Cost per person $1.00
this post was submitted on 13 Aug 2026
100 points (99.0% liked)
Cooking
11087 readers
267 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 3 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
If you have stuff like Peas and Carrots, why not make biryani? Kinda same but better suited seasonins…
Peas in a quesadilla sounds wack, though possibly maybe tasty.
My friend. Brother. Fellow lemming.
I have put just about everything you can think of between tortillas with cheese. If it's been left over in my fridge, it has been quesodilla'd.
Chinese? Weirdly ok. Fried rice worked well, cashew chicken did not. Singapore style noodles were dope.
Jumbalaya was among my favorite, so much so that I routinely get andouille from a local butcher and make some Cajun chicken and shrimp to throw in there.
All this to say, Shepard's pie was the worst thing I ever put on a tortilla with cheese. Cannot recommend.
However chicken pot pie filling, that is, leftover filling for a chicken pot pie, 3 fire emojis. So good. Almost like having the pie.
One of my wife's favorites is smoked brie with grapes, candied walnuts, sliced grapes and raspberry compote with balsamic glaze drizzled on top. Needless to say I never have all that on hand at once so it never happens.
Swap the tortilla for Puff pastry and that's fine eating.
If you know any tricks for making puff pastry from scratch in under 45 minutes I am interested in trying them out.
My trick is this: it's in the freezer section at my local grocer. Get the one with the fewest ingredients. If you have a local bakery that's cool they may sell you some of theirs.
I've made it before. I love baking and have made many manner of pastry. Just buy it. It's so much work and I have never found the effort to be worth it.
The budget just isn't there. Although if I'm buying grapes and smoked brie I suppose I'm flush with money.
In that case, make as much as you can in a day, and freeze it yourself. Wrapped in wax paper and put in freezer bags it should last about 6 months. Pennies on the dollar for cost, with just the investment of a day or so laminating butter. If where you are doesn't have air conditioning, I'd highly recommend doing this in the winter.
I'm partial to wrapping up brats in it and baking it that way. Little salt on top of the egg wash and some spicy mustard makes a great party snack. Or movie snack. Or self care Sunday snack.
Air conditioning is touch and go. I had a unit die this year fortunately friend gave me one. One and despite its tiny size it is doing an excellent job when balanced with my other one in another room. But yeah it definitely isn't a winter time project. I can put it in the chest freezer. Things don't get freezer burned because it doesn't have a defrost cycle.
Good idea.
Self-Care day is Fridays in this house. That's usually when I make pizza and enjoy some beer.
We did Indian themed rice three times last week. And biryani would really require some cilantro. I'm completely limited to what's in the pantry or can be foraged from my yard right now. I used the last of my basmati the other day. This was the last of my long grain.
I'd never put peas in a quesadilla. But they are fine in rice.
Cilantro could be the deal maker. Not for me but that’s a cliff…
cilantro grows great from seed, it just doesn't live very long (according to the gardeners in the house that have experience, not me). like we'll plant some seeds: in a week we'll have thriving cilantro, and in another week it will have all either been eaten or died. so if it works for your zone, i highly recommend.
I've tried aggress cilantro multiple times and I end up with thin little shoots that bolt instantly. It is to way too hot here for it to thrive or even be remotely useful.
If I want cilantro here I'm either going to have to buy it or I'm going to have to set up a dedicated cat proof indoor growing area.