Don’t let the foreign name fool you, these babies are totally easy to make. The best thing is that you can stuff the tortillas with just about anything. Quesadillas are a mexican delight where a tortilla is filled with mostly cheese and other ingredients then folded in half and served. Before I go further, I need to decipher the foreign terms, tortillas, are closely related to what we know as chapatis. Actually they are one and the same if you ask me. One thing though, when cooking the tortilla, cook lightly on each side for a minute just to get it lightly browned.
3 flour tortillas
1 medium red onion sliced
5 slices of cheddar cheese cut into strips – if you have a block of cheese, grate it instead
dried oregano leaves
Half of an avocado, optional
For the chicken
Boneless chicken breasts
1 red onion roughly chopped
3 cloves of garlic, roughly chopped
1 inch thick of ginger, roughly chopped
1 sprig of rosemary, optional
750 ml of water
salt to taste
I started by poaching the chicken breasts. In a saucepan, pour in the water then throw in the onions,garlic, ginger, rosemary and the chicken. No need to cut the chicken first.
Cover and bring it to a simmer.
As the chicken is cooking, I made the tortillas.
After about 20 minutes of boiling the chicken will be done. Remove from the stock and shred it into bit size pieces. Store the stock to use it in stews or steaming rice.
From here, get ready to assemble the quesadilla.
Take one tortilla, line one half of the tortilla with the cheese strips.
Then add the sliced onions, coriander and the chicken shreds. Sprinkle some oregano.
Then add another layer of cheese.
Gently place the tortilla with the stuffing on a hot skillet. Fold it in half, press hard. Cook both sides for about a minute or so or until the cheese melts.
Repeat the above steps for the rest of the tortillas. I added some avocado slices in one of the quesadillas.
Once all done, cut them into wedges and serve with some guacamole or kachumbari.
To say this meal was amazing would be an understatement. I shocked myself. Simple yet delicious. I dare you to try this out. I’ll definitely make more of these babies and even try different ingredients, I’ll also try and so a post on how to make tortillas.
Butter beans are white or cream coloured flat beans. They are rich in vitamin C, vitamin A and thiamin. They are a good source of protein plus they are very low in calories and fat. I have come to love these beans not only because of their nutritional benefits but also for their rich taste.
Another thing if, you are pretty busy with either work or school, beans and other legumes tend to become your friends. Let’s take the case of these beans, I bought a 1 kg pack, then washed and soaked the beans overnight. The following day, I cooked them in a pressure cooker for about an hour and they were done. Once cooled, I packed in portions enough for three people then refrigerated. This helps because if I want to cook beans in the evening all I do is remove one pack from the freezer and voila, stew in 20 minutes tops.
1 half of a medium sized onion sliced
2 tomatoes diced
1 tablespoon turmeric powder
1 tablespoon coriander powder
1/4 tablespoon black pepper
1 cup pre cooked butter beans
2 bay leaves
1 cup water or vegetable stock
Handful of dhania chopped
2 tablespoons vegetable oil
Salt to taste
First, have you guys noticed how expensive some vegetables have become? I was shocked the other day when I went to the market and found that 8 and I mean 8 tomatoes are going for 100 shillings (slightly above one dollar). The onions and the dhania are equally expensive. The horror. It seems until the shortage ends, I’ll stick to using onion halves and substituting tomatoes with tomato paste. Enough with my rant back to the cooking.
In a sufuria, heat the vegetable oil. Saute the onions. When I was setting out my ingredients, I realised that there was a potato laying around, so instead of throwing it out, I peeled, washed then diced it and added it to the sauteed onions.
Add the tomatoes.
Next, add in the spice; turmeric powder, black pepper and the coriander powder.
Stir and cover to let the tomatoes cook down.
Add the butter beans.
Stir in with the yummy spice mixture. Add the water and the bay leaves.
Cover and bring it to a gentle boil.
After ten minutes of simmering, remove the bay leaves then throw in the chopped dhania.
Note: Bay leaves are never eaten, they are great for adding flavour to the food, always remember to remove before serving
Stir for about two minutes just to awaken the flavour of the dhania. Serve with your accompaniment of choice.
I bought some gram flour a while back so that I could prepare some bhajias. Since then, I haven’t cooked bhajias again and I feared my flour would go to waste. I started brainstorming on other ways I could use the flour.
Since, I love making fish fingers and I always coat them with flour, I thought of substituting the flour with the gram flour and boy!!! Need I say more, I have a new way of making fish fingers.
1 1/2 fish fillets cut into finger sizes
1 cup gram flour
1 cup warm water – cold will work perfectly well too
2 tbsp fish masala
1 tbsp coriander powder
1 tsp salt
1 tsp baking powder
1/8 tsp black pepper
4 cloves of garlic, minced
1 tsp ginger, minced
A handful of dhania/coriander/cilantro/parsley finely chopped
Oil for shallow frying – I normally use sunflower oil
In a bowl add in all the dry ingredients, except the dhania and fish.
Mix them, then add the water slowly till you get your desired consistency. I used the whole cup. The paste was the right consistency. Then add the chopped dhania.
As for the fish, remember to salt lightly before dipping them into the paste.
And we are ready to cook.
Start by heating your oil in a pan. As the oil is heating, put the first batch of the fish in the paste.
Cook on each side for 3-5 minutes or until golden brown.
Drain on a paper towel covered plate.
To be honest, these were the most delicious fish fingers I have ever made. I have to say, it must be the gram flour.
PS: You can coat with breadcrumbs after dipping the fish in the paste.
Guacamole is an avocado based sauce. It originated with the Aztecs in Mexico.
So, I bought some avocados a while back and one thing I know about avocados is that they tend to all ripen at the same time, so if you have many on hand it’s best you share with a neighbour lest you end up throwing some out.
My hubby loves avocados and this love is what made me buy them. I like them too though not in smoothies/juices. I prefer eating them with food or in sandwiches but not in fruit salads, weird?
I can’t seem to remember what I’d prepared for dinner that night but I also made some guacamole to go with the meal.
The beautiful thing with this salad is that it can be done in so many ways as long as you have the avocado to begin with. It’s pretty easy to do.
1 medium sized avocado
Juice of one lemon
1 medium sized onion finely chopped
2 cloves of garlic grated – optional
2 tomatoes diced
A bunch of coriander/dhania chopped
Salt to taste
Cut and seed the avocado. In a bowl, roughly mash the avocado. To prevent the avocado from turning dark sprinkle the lemon juice. I have tried this tip and I can attest to its success.
Next add in the onions and garlic.
Add the tomatoes
Add the chopped dhania, season with salt then mix all the ingredients together.
It’s best served chilled.
Again you can tweak it to your taste.
Hubby loved it, though he didn’t like the raw garlic taste so I guess next time no garlic for me.