"Grilled" Pineapple and Tofu Quesedillas.

Recently, N and I went for a little picnic. The problem is, our perceptions of a picnic are polar opposites. N's idea is to go to an enchanted place, sit down, talk, relax, eat, relax and then head home. My idea is to go there, grab a quick bite, canoe or kayak if possible, relax, , go for a hike and then head home. You get the picture ;) But I must give it to N for being a sport and playing along with me more than often. This was one such occasion. We went to a state park. We decided not to eat out because we had dinner outside the previous evening. So we decided to make these quesedillas and take them with us for our little picnic. They were very easy to make and it took us literally 15-20 mins. to make.

The pineapples, however, weren't really grilled...as you're about to find out ;)

Ingredients (Makes 3 whole quesedillas)

3 pineapple rings

1 cup tofu, cut into 1 inch cubes

2 jalapenos, chopped finely

1 small onion, chopped coarsely

2/3 c corn kernels

salt and pepper to taste

1/2 tsp cumin powder

1/2 tsp Chipotle chili powder

2/3 cup shredded cheese (we use the Mexican cheese blend available at Costco)

1 tbsp vegetable oil

6 tortillas

1. In a pan, heat 1/2 tbsp oil. Add the jalapenos and onion. Let it cook for 2-3 mins.

2. Use the other 1/2 tbsp oil to fry the tofu cubes until golden brown on two sides. Set the pieces aside.

3. On this hot electric stove, place one pineapple ring and wait for about 10-15 seconds. Flip it. If you see 'grill-marks', continue. Otherwise, flip back until you see some marks. Repeat with remaining slices of pineapples. Once done, cut them into 1/2 inch pieces.

4. Add the corn kernels, cumin powder, chipotle powder, salt, tofu cubes and pepper and cook for 5 more mins. Add the pineapple pieces and set aside.

5. Take little butter on a flat bottom pan. When hot, place a tortilla on it. Sprinkle cheese on top of the tortilla. When the side exposed to the pan begins to brown, remove it from the pan. The cheese should have melted a little.

6. Repeat this with three out of the six tortillas. Fix the remaining tortillas without cheese.

7. On the tortilla without cheese, spread the veggie mixture and top it with a tortilla with the cheese. That makes one whole quesedilla. Similarly, make the remaining two.

Enjoy!

We really enjoyed the flavors. The heat from the jalapenos was countered by the sweetness of the pineapple. The smoky nature of the chipotle chili and the heartiness added by tofu were also great. We had a great time and these quesedillas were more than enough to keep us energized!