I’ll never understand the sweeping generalization that midnight snacks are unhealthy. Whoever coined it must have lived at a time before there was electricity and no one worked after nightfall. But this is the 21st century, we live in the midst of that social and economic phenomenon called globalization and we’re long past the nine-to-five work shift. Just ask call center agents, doctors, nurses and other health workers on the graveyard shift. I bet they’ll tell you that not eating after midnight is both unhealthy and stupid.
Me? I write for a living and my most productive and creative hours are after midnight when not a soul stirs and the only sounds are the rustling of the leaves and the occasional cries of the cats indulging in what their instincts tell them to indulge in unless they want their species to become extinct. I don’t have to spell it out, I’m sure. And they do make considerable noise when they indulge.
So, I love my midnight snacks especially when I don’t have prepare them. Last night, Speedy discovered that we still have flour tortillas and he did wonders with them. Think of the tortilla as pizza crust. Heat to make it crisp then pile on anything and everything you would on a regular pizza crust.
- Heat a non-stick frying pan.
- Brush the tortilla on both sides with olive oil.
- Lay the tortilla flat on the bottom of the hot pan. Cook until the underside is browned in spots, about 30 seconds.
- Flip the tortilla. Top with grated cheese, tomato slices and basil leaves. Sprinkle with salt and pepper. Cook until the opposite side of the tortilla is browned in spots as well.
- Drizzle with more olive oil before serving.
- Do the same with the rest of the tortillas.
- So, that’s how the bottom of the tortilla looks like at serving time. To eat it, just fold and bite.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.