Thu 05 Nov. Last Thursday was a busy day at the Roediger House, as students from the School of Filmmaking at the University of North Carolina School of the Arts were on the 2nd and 3rd floors in the afternoon to pre-shoot a scene as part of a movie, the rest of which was filmed here over the weekend. It meant plans for dinner had to be straightforward and simple, so I pulled reserved baby back pork rib meat from the freezer and made well-stuffed and tasty quesadillas. As long as there is some sautéed onion and enough cheese, these are gonna be hard to beat. A generous dollop of sour cream goes without saying.
Preparation and cooking based on "Quesadillas for a Crowd," by Morgan Bolling. In Cook's Country, August/September 2015, p. 18.
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