"Food for the body is not enough. There must be food for the soul." ~Dorothy Day
Spice things up at home with some Mexican food and why not go a little bit crazy accompany this dish with a shot of tequila. Indulge and enjoy!
Chicken, Chili, and Cheese Quesadillas
- 250 gr Cheddar or Monterey Jack Cheese, thinly sliced
- 1 Tbsp chopped jalapenos
- 250 gr shredded cooked chicken
- 4 Tbsp Parmesan cheese, rasped
- 12 corn tortillas
- 4 Tbsp unsalted butter
- Lay 6 tortillas on a work surface
Divide the cheese, jalapeños, and chicken among the tortillas. (Leave about a 2 cm border on the edge of the tortilla uncovered to allow the cheese to spread)
- Cover with remaining tortillas and press gently to seal.
- Melt 1 Tbsp of butter in a small skillet and fry, turning once, until golden brown (4-5 minutes).
- Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
- Cut quesadillas into 4 wedges and serve with the basic salsa fresca salad and enjoy!
- 1 1/2 cups Monterey Jack Cheese, shredded
- 1/2 cup queso fresco, crumbled
- 1/4 cup feta cheese
- 1 cup sliced mushrooms
- 1 clove garlic, minced
- 1 cup spinach, chopped rough and packed tight
- 3 Tbsp butter
- 1/2 Tsp butter
- Salt and pepper
- Tortillas or chips to serve
- Heat over to 180º Celsius.
- Put cheeses in a mixing bowl and set aside.
- In a skillet over medium high heat melt butter and saute the mushrooms until cooked (2-3 minutes).
- Add minced garlic and chopped spinach and cook until spinach is wilted and garlic is fragrant, about 2 minutes.
- Season with salt and pepper. Remove from heat.
- Pour over cheese and toss to mix.
- Place cheese mixture into lightly buttered, oven-safe baking dish. Sprinkle with salt and pepper.
- Place in heated over and bake until bubbling and lightly browned on top, 10-12 minutes.
- Dig in!
Basic Salsa Fresca
- 2 cups chopped and seeded tomatoes
- 4 cloves garlic, finely chopped
- 1/2 to 1 white onion, chopped
- 1-2 jalapeños, finely chopped (with or without seeds, you choose!
- 1 avocado finely chopped
- A pinch of sea salt
- A tiny pinch of cumin
- 1/4 cup chopped cilantro, loosely packed
- Mix all ingredients into a large bowl. Leave the salad marinate a couple of hours.
Mexican Grilled Corn
- 4 ears corn
- 1/2 cup mayonnaise
- 1 1/2 cups sour cream
- 1/4 cup freshly chopped cilantro leaves
- 1 cup freshly grated Parmesan
- 1 lime, juiced
- 1/4 Tsp red chili powder
- 2 limes cut into wedges (to garnish your dish)
- Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.
- Mix the mayonnaise, sour cream, red chili powder and cilantro together.
- Grate the Parmesan in another bowl.
- While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan.
- Serve with the lime wedges and dig in!
Leave a comment