Tag Archives: dried oregano

Spring Onions and Bell Peppers Chicken Quesadillas

The previous time I cooked quesadillas, I made a mistake of making few of them and hubby wanted more O-o . On the second take, I purposed to make more than enough. The process is more or less the same other than the addition of bell peppers, spring onions and of course tripling of the recipe 🙂

Ingredients:

10 flour tortillas

1 yellow bell pepper, cubed

1 orange bell pepper, cubed

A handful of spring onions, sliced

Dried oregano leaves

Cheddar cheese shreds/ shavings

For the chicken

3 boneless chicken breasts

3 cloves garlic, sliced

1 inch ginger roughly chopped

1/2 teaspoon black pepper

1 tablespoon dried thyme

1/8 teaspoon salt

Start by poaching the chicken.

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In a pan heat the vegetable oil. Fry the spring onions.

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Let the onions cook for about three minutes then add the bell peppers.

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colour splash
colour splash

The chicken should be done in under twenty minutes. Drain and save the stock for later.

cheese shreds, oregano leaves, poached chicken breasts
cheese shreds, oregano leaves, poached chicken breasts

Shred the chicken and assemble the quesadillas.

This time I tried a different method, instead of folding the tortilla in half, I used a whole tortilla then covered it with another tortilla. It’s safe to say, I prefer the folding of the tortilla since I’m yet to make tortillas of the same diameter.

On a heated skillet, add a teaspoon of vegetable oil then place the tortilla and layer the cheese, spring onion and bell pepper mixture, the chicken shreds, sprinkle over the dried oregano and finalise with some more cheese shreds.

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Cover with another tortilla.

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DSC09348Repeat the above procedure for all the tortillas.

Using a pizza cutter or knife, slice the quesadillas.

Serve hot.

This time they were in plenty and hubby ate to his fill 🙂

I apologise, I don’t have a decent end result photo.

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Chicken Quesadillas

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.

Ingredients:

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.

poaching
poaching

Cover and bring it to a simmer.

As the chicken is cooking, I made the tortillas.

tortillas
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.

hubby shredding the chicken
hubby shredding the chicken

From here, get ready to assemble the quesadilla.

Take one tortilla, line one half of the tortilla with the cheese strips.

cheese
cheese
cheddar cheese
cheddar cheese

Then add the sliced onions, coriander and the chicken shreds. Sprinkle some oregano.

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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.

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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.

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Dinner is served :-)
Dinner is served 🙂

 

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.

Hubby loved them, he downed four of them 🙂

Pineapple and Peppers Stir Fry

Sounds odd but it was tasty. It was one of those days I was clueless on what to cook. I had some beef strips in the freezer and we had this ripe pineapple in the fridge. I decided to make a simple stir fry to go with some leftover rice.

Ingredients:

1/4 kg beef, cut into strips

1/2 medium sized pineapple cut into chunks

1 bell pepper/hoho diced

1 onion chopped

1 tablespoon of dried oregano

2-3 tablespoons of vegetable oil

salt and pepper to taste

In a skillet fry the onions.

Sizzle sizzle

Once fried, remove from pan and set aside.

Fry the beef strips in the same skillet.

keep stirring to ensure they cook evenly.

Remember to season with salt and pepper.

After about 5 minutes add the bell pepper.

Let them cook completely, then add back the fried onions and add the pineapple chunks. Sprinkle the oregano and stir for 2 minutes or so.

Dinner 🙂

Enjoy.

Leftover turmeric rice with pineapple and peppers stir fry.

Verdict:

The oregano really brought out the pineapples. Hubby liked it more than I did.

If I could do it over again:

Fry the beef strips together with the onions. I felt there was a disjoint of those two tastes.