Tag-Archive for » Mexican «
I love quesadillas and this is a quick different take on the more traditional Mexican quesadillas. I make quesadillas at least twice a month as my son loves Mexican so I usually do a Mexican night with nachos, quesadillas, guacamole, sour cream, salsa, basically the lot. Although it is always yummy and we all enjoy it, I prefer to make everything from scratch so by the time I’ve cooked up the chicken, onion, beef, peppers and all the spices and cheeses you add it takes a good while in preparation and cooking. This recipe is simplistic with few ingredients and much quicker, although I don’t make this one all the time as you can not beat traditional Mexican, with all the yummy flavours.
Ingredients
Note: I use the larger flour tortillas and a whole chicken makes 4 quesadillas, it would make a lot more if using the smaller about 8 inch tortillas. The ingredients listed below are for large tortillas and I only made 2 when I made these, that is why there is the choice of the ingredients for 2 or 4. So take your pick for serving size desired or for appetites, as my son would eat 2 large ones by himself if I let him.
4-8 flour tortillas (depending on serving size you want)
1 Whole BBQ chicken, shredded (half a chicken makes 2 large quesadillas.)
5-10 Slices cooked bacon, chopped
1-2 Red onions, finely chopped
2-4 Cups cheddar cheese, shredded
3/4-11/2 Cups barbecue sauce (Or to personal taste)
Salsa, to serve
Sour cream, to serve
Method
1. Heat a little oil in a pan, add onion, cook until soft, remove, add chopped bacon and cook until browned.
2. In large fry pan, heat some more oil, add flour tortilla and brown, flip and brown the other side.
3. Place tortilla on a pizza tray, spread BBQ sauce over arrange onions, bacon and chicken over, sprinkle cheese to cover, place under the grill and cook 1-2 Minutes, until cheese is melted.
4. While cheese is grilling, take another tortilla, add to pan and brown, flip and brown the other side, remove pizza tray from oven and top with browned tortilla, cut into four slices.
5. Repeat procedure with remaining 2 or 6 flour tortillas depending on the amount you are making.
Serve with salsa and sour cream if desired.
All photo’s taken by me unless other wise stated.
I have made this one twice now in the last 2 weeks as the first time I made it the photos didn’t turn out. I tagged this recipe to make for a game I am involved in and my hubby and son are very glad I did, they absolutely love this one. I made this as is, except for adding some Mexican seasoning to the mix. It is so easy to make and is packed with flavour. I served ours topped with sour cream and cheese and it was a delicious meal. To read more reviews or view more photos of this recipe please click here. I have made other recipes by this chef and can recommend you check out more of her recipes while your there she has some great ones.
Ingredients
2 Tablespoons olive oil
2 Onions, finely sliced
2 Tablespoons garlic granules, crushed or 1 garlic clove, crushed
1kg Beef rump, cubed or beef, 
topside cubed
1/2 Cup red wine
2 Tablespoons dried parsley flakes
440g Canned red kidney beans, drained
300g Chunky salsa
(I also added some Mexican seasoning to the mix)
Method
1. Heat oil in a pan and cook onions, stirring 4-5 minutes.
2. Add garlic & beef, cook until browned, approx 5 mins, add wine & parsley and simmer covered on low for approx 1 hour.
3. Add kidney beans & salsa and simmer for a further 30-25 minutes.
Serve over rice or on its own with some crusty bread. I topped ours with sour cream and grated cheese.
All photos taken by me unless otherwise stated.
