Saturday, 24 August 2013

Recipe - Quesadas

I have not posted for a while. That's because I was expecting to be in Edinburgh but then something terrible happened which meant that all of my plans (inc. Edinburgh) were turned upside down. That meant I wasn't much in the mood for cooking elaborate(ish) food and I hadn't any plans to dine with people at any restaurants. I was left with a starkly empty calendar and a wish to fill it up as quickly as possible so I wouldn't spend the time moping about not being in Edinburgh. It worked but then I forgot to take photographs of what I ate so no fodder for posting. Indeed, the first opportunity of anything even slightly blog worthy were actually of something that I've already talked about: quesadillas. Or quesadas as my more Spanishly informed housemate calls them. He cooked them for me one evening when I was really tired and my feet really hurt. They were comforting and warm and deliciously filling. So they seemed an appropriate dish to make for dinner during my sad week. Also, they would provide a good alternative to use up all the Tex-Mex ingredients which I was intending to use in beef enchiladas for 'hey the Explorer's back!' date night. Sigh.
Quesadas (enough to make 10)
3 onions, finely sliced
2 peppers, finely sliced
4 cloves garlic, crushed
2 tsp cumin
1 tsp paprika
1 tsp chilli powder
1 tbsp oregano
1 tbsp ground coriander

Fy the onions, peppers and garlic on a medium heat in vegetable oil, stirring constantly until soft, about ten minutes.
Add the spices, turn down the heat and fry for a further 10 minutes until sticky and a dark brown.

1 red onion, finely chopped
6 tomatoes, finely chopped
Large handful of coriander, finely chopped
1 tbsp white wine vinegar
Salt and pepper

Combine the onion, tomatoes, coriander, vinegar and salt and pepper.

Sour cream
300g cheese - a mixture of yellow and orange cheddars

Assemble: on one half of a tortilla, place a tablespoon of onion mixture, a handful of cheese, a spoonful of fresh tomato mixture, a dollop of sour cream, a dollop of salsa and a few jalapeonos.
Fold over the tortilla to make a half moon.
Heat the best non stick pan you have to a medium heat.
Heat the quesada for 2/3 minutes on each side until the cheese is melty and the tortilla is browned.

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