Quesadilla with Monterrey-jack, sweet corn salsa, onion, and roasted cherry tomato, topped with cilantro and avocado.
This came together as a way to use up stuff that was getting old, and even though I thought there was nothing to eat, I ended up with a very good meal. I sauteed onions and cumin seeds until they began to caramelize, then added sliced cherry tomatoes. After the tomatoes had sizzled a while, I emptied the skillet onto a flour tortilla on which I had sprinkled shredded Monterrey jack and a bit of cheddar. Finally, I spread corn salsa over the other ingredients, folded it in half, and grilled the whole thing for about five minutes on the George Foreman.