Luvs. I am exhausted. This week has been extremely long and tiring, and even though my weekend will be busy I am excited for it.

This weekend I am embarrassed excited to announce I will be a sci-fi nerd and will be attending the Phoenix Comicon. I’m not going to lie, I am basically going just to see Nathan Fillion and Bruce Campbell.  And if I happen to run into John Barrowman, I won’t be upset about it.

But you’re not here to listen to my sci-fi babble, you’re here for #strangebutgood eats.

Let’s all thank Laura for giving us the chance to share what may seem strange to others, but seem completely normal to us.

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Sprint 2 the Table

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This weeks theme seemed to be all things guacamole.

I can’t seem to get enough of the stuff. But this girl can’t be boring and do the whole normal chips and guacamole thing.

Nope. I add it to random, and maybe even strange combinations.

We all know my love for plantains. I can’t get enough of them.

It started with plantain bread.

Then sweet plantain chips.

Next was BBQ plantain chips.

And now I took it one step further.

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– 1 large green plantain – peeled and cut in half length wise

– 2-3 tbsp guacamole

– 2-3 tbsp salsa of choice ( I used a spicy peach salsa)

– BBQ spices of choice (I use paprika, cayenne, and chili powder)

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– Cut plantain in half length wise.

– Sprinkle with BBQ seasonings of choice.

– Bake in oven at 400 degrees for 10-15 minutes, flipping half way through.

– Once plantains are cooked top with guacamole and salsa.

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I loved the sweet and spicy flavors with this. And since I used a sweet/spicy salsa it made it that much better.

This pretty much sparked the guacamole obsession.

Which then sparked another obsession.

I would call them quesadilla’s, but really it’s just random things thrown into a tortilla and cooked on a skillet.

So whatever those are called. I’m hooked.

It started out kind of normal.

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– 1 tortilla (I used Flatout Bread Multi Grain with Flax)

– 1 packet of tuna

– Taco seasonings (this time I used a pre-made mix)

– Onion and red/yellow bell peppers

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– Saute onions and bell peppers in a large skillet until onions are translucent – about 5 minutes.

– Add tuna and taco seasonings and cook for another 2-3 minutes – until warm.

– Remove filling from skillet and spray with cooking spray or drizzle with oil.

– When heated place tortilla on skillet and place fillings in tortilla. Fold over and cook on both sides until crispy.

I again served this with guacamole and salsa.

I couldn’t get enough.

Then when the craving didn’t subside, I made another, but even more EPIC.

(pun intended)

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This may look like just another random throw anything in a tortilla dish, and it kind of is, but with an amazing ingredient that just took it over the top.

Remember these?

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I loved these EPIC Bars so much that I placed another order for them as soon as I ran out of my samples.  And that says a lot for how good they were.

So while I was pondering over how to continue my guacamole/quesadilla obsession, I had a genius idea.

Add the EPIC bar as part of my fillings.

And it was seriously EPIC.

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With the added addition of Trader Joes spicy black bean dip, cream cheese and nutritional yeast (and don’t forget the guac) this was by far one of the most amazing quesadilla’s to date.

So yes loves. Lot’s of #stangebutgood combinations. But when they taste this good. Who’s to say what’s really strange and what’s just plain delicious.

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What are your current obsessions?

Do you ever just throw random things in a tortilla? What’s your strangest combination?