Tuesday, 24 July 2012

Recipe - Chicken Quesadillas

Not much has changed. Except that I now have a house and a job and a unique tax reference number. If I was doing my non-SEO titles (which by the way have not helped one jot), I would have called this 'Change/Progress' or something equally obvious. But that is what's happening! Although it doesn't feel like that because as it stands, I'm still in Birmingham watching TV and reading lots of books and not listening to enough music. Even the food I'm cooking has been pretty boring. I woke up craving quesadillas. It's hard to say why. I'd guess that it's a combination of continuing to read a lot of Homesick Texan and also the fact that we're on a ban from buying more food before we go to Bangladesh. Our fridge is virtually empty but even that's not good enough, we have to use up the contents of the freezer too. 'In case it breaks'. It's very silly. Anyway, as it turns out, the remnants are well suited to Mexican flavours. Mainly because there's lots of onions and chilli and garlic but not much else. So I set about making quesadillas. I was going to make them plain cheese and onion half moons but then I got the idea of chicken fajitas in my head. So I fried some chicken with the onions but it seemed ill advised to try to cram into semicircles so instead I did my usual pentagons. And as usual, the first one broke and distressed me but ultimately it was fine.

Chicken quesadillas
4 chicken breasts, chopped into bite sized pieces
2 small red onions, sliced
2 small white onions, sliced
4 cloves garlic, finely sliced
4 green finger chillies, chopped
1 tbsp cumin
1 tsp chilli powder
1 tsp oregano
1 tbsp lemon juice
4 tortillas
50g of cheese, grated (I used creamy Lancashire because that's what we had)

Fry onion and garlic and chilli in a tablespoon of vegetable oil on a minutes heat for about ten minutes.
Once very soft and translucent, turn the heat up and add the cumin, oregano and chilli powder.
Add the chicken, stir well and fry until cooked through (about five minutes).
Stir the lemon juice through the chicken mixture.
Place a quarter of the mixture on the centre of a tortilla and top with a quarter of the cheese.
Fold one side towards you, then the bit next to that bit so it overlaps and so on. Smitten Kitchen gives better instructions than me for this.
In a frying pan, melt a little butter or oil and heat until very hot.
Place the quesadillas, folded side down and fry for about a minute until brown.
Flip, repeat and serve (once you've made all four).

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