My world famous Mexican paste, (oh I meant my household famous mexican paste) is quite a handy sauce to have in your freezer. I made some a while back and used it to make Mexican rice then. Popped the leftovers in the freezer and brought it out for a perfect Sunday meal
Had some store bought tortillas in the pantry, so decided its time for Quesadillas. Some chicken cooked in the Mexican red paste with some gooey Mozzarella cheese was the stuffing for the Quesadillas. With a dipping of sour cream sauce and spicy salsa, the Quesadillas were gobbled down with some chilled beer. Now I can barely keep my eyes open and all set for my afternoon snooze.
Mexican Red Paste
1 big red capsicum
3-4 big tomatoes
10-12 garlic flakes
4-5 dried red chillies
1) Chop all the above ingredients and add it to the pan with a little oil
2) Cook on high heat till soft and slightly charred though be careful not to burn it
3) When cool blitz it in the mixer to a fine paste adding little water if necessary
Tomato Salsa
5 roasted tomatoes
1 tbsp olive oil
1 finely chopped onion
2 chopped green chillies
2 tbsp chopped coriander
1 tsp vinegar
½ tsp salt
½ tsp sugar
1) Roast tomatoes till skin is little blackish over the gas and remove skin.
2) Chop 2 tomatoes and puree the other 3 in a mixer
3) Heat oil, add chopped onions and green chillies. Cook till onions turn soft.
4) Add all other ingredients and cook for 2 mins. Do not cook further. Serve chilled.
Sour Cream
50 gm fresh cream
1 ½ cup curd – hung and dry
1 tsp lemon juice
¼ tsp salt
1) Whip hung curd till smooth
2) Gradually add cream till get a soft dropping consistency. Don’t let it become too thin
3) Add salt and lemon juice. You can also add chopped dill. Serve chilled
Quesadillas
6 store bought tortillas
1/2 kg boneless chicken
4-5 tbsp mexican red paste
1 big chopped onion
grated Mozzarella cheese
olive oil
chopped coriander
1) Heat oil in the pan and sauté some onions.
2) Add the chicken and paste and some salt. Cook till chicken is tender and excess water is dried out.
lightly fry the tortillas with little oil on the pan. Garnish with chopped coriander
3) lightly toast the tortillas in a pan
4) Remove them on the plate. Take one tortilla and spread the chicken mix all over it. Grate lots of cheese. Remember to leave 1/2 inch empty around the borders as the mix will spread when cooked.
5) Top with another tortillas and put it on a greased pan.
6) when crisp, flip and cook the other side
7) Serve with sour cream and salsa.
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