So today we decided on having some Mexican cuisine for lunch, chicken quesadilla with corn salsa and guacamole was the clear winner. I marinated the chicken overnight, it makes whipping up a meal for lunch real quick. I first had these at a wonderful Mexican restaurant, and absolutely loved all the gooey cheesy goodness. It was also the first time I had tres leches cake, that was the most amazingly moist cake that I have ever had, can’t wait to try baking that at home soon enough!
I feel the Stuffed P aranthas are pretty much an Indian version to the Mexican quesadillas. It’s nice to see how some cuisines are so similar, with a totally different name. Here’s how I made them
Ingredients 6 tortillas ( I used ancient grains sprouted tortilla)
Mexican 4 blend cheese as required
For the chicken marinade:- 1 pound chicken breasts/thighs, cut into bite-sized chunks
1 teaspoon red chilly powder/ cayenne pepper
1/2 teaspoon cumin powder
1 & 1/2 teaspoon granulated garlic powder/ garlic paste
1/4 teaspoon oregano
2 tablespoons oil
salt and pepper to season
For the vegetable preparation:-
1 green bell pepper/ mixture of tri colored bell peppers, sliced thinly
1 medium onion, sliced thinly
2-3 cloves of garlic, chopped
1/2 cup chopped cilantro
salt and pepper to season
Preparation:
- In a bowl, add chopped chicken chunks and all the spice powders listed under ‘ chicken marinade’ , mix well, cover with a cling film and let it marinate for about 2 hours to overnight. 2. In a skillet , heat about 2 tablespoons oil, add the marinated chicken pieces , and cook until done. Keep aside. 3. In the same skillet, heat more oil if required, add chopped garlic, sauté for a few seconds until the raw aroma of garlic is gone. 4. Add the sliced onions, sauté until translucent. 5. Add sliced green bell peppers, sauté for another minute, retain the crunch. Add cilantro, salt, and pepper and toss everything together. Set aside. Assembling the quesadilla:
- In the same skillet, heat gently 1/2 tablespoon butter, place one tortilla on the pan, spread shredded cheese, add chicken and vegetable mixture, sprinkle more grated cheese on half of the tortilla. 2. When the bottom turns crisp, and the cheese starts to melt, flip it over gently, and let the other side cook. 3. Cut into wedges, serve hot.
Notes:
- Instead of the spices mentioned, you may use taco seasoning instead, or any other seasoning of your choice or you may also use any meat of your choice, the options are limitless.
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Regards,
Freda
In continuation with our Mexican lunch menu, Here’s how I made this corn salsa, which was a great refreshing dip with the tortilla chips.
Ingredients:
2 cups organic sweet yellow corn, cooked
1/2 cup finely chopped red onion
1/2 cup finely chopped tomatoes
1 jalapeño, finely chopped, retain seeds for extra heat if desired
1/2 cup loosely packed chopped cilantro
3 tablespoons lime juice
Salt and pepper to season
Preparation:
- In a mixing bowl, combine all the ingredients mentioned above, mix well. Refrigerate until ready to use, this is important for the flavors to infuse well.
Regards,
Freda
