Trip down the memory lane, about 9 years ago I went on a holiday to Mexico. I felt in love with their food and their way of living, so simple and colorful. Summer, smiling faces, friendly people everywhere….and those little pockets full of flavours, crispy on the outside, delicious on the inside, topped with guacamole, salsa or sour cream. Yes, I am talking about the quesadillas.
They are so easy to make, so whenever I am hungry and I don’t want to spend too much time cooking, the answer to my question what to eat today is QUESADILLA. It is not the most difficult or elegant dish, but it is tasty, simple and honest – what you see is what you get, but yet it is so delicious.
Usually, I just open the fridge, gather whatever things combine better between layers of torillas and I put together a dinner, however this one was a proper one, with grilled chicken, onion, paprika, chedar cheese and the additional sauces.
Quesadilla with grilled chicken
Start by mixing a teaspoon of chili powder, the juice of a lime, half teaspoon red pepper flakes for extra punch and hottness, salt, pepper. Marinate a chicken breast cut in thin stripes into the mixture for few minutes and then put them on the oilly hot grill. Cook for few minutes, until the chicken is well grilled, smells irresistible and makes you want to dive into it before putting it between the tortillas.
Resist temptation for a little longer, cook in a bit of oil one julliened red onion and a quater sliced red paprika with salt and pepper and a bit of chili powder, until they soften, become golden and tender and fill your kitchen with sweet aromas.
Once you are done, place a tortilla on a hot pan (no oil needed here), cover it by sprinkling some corn, chilli beans (the canned versions will do just fine, especially when the corn is out of season or when making your own chili beans take too much time), the grilled chicken and generous amounts of shredded cheddar cheese. Place another torilla on top of the fully covered one and cook until the first layer becomes crispy and then flip over taking care not to lose the precious ingredients in the process. Cook again until the cheese melts inside and the tortillas become golden and crispy on the outside.
Slice it in wedges and serve it with sour cream, salsa or guacamole.
¡¡ Buen provecho!!!