August 11, 2007
Express Meals 1-Quesadillas
One of my express meals is quesadillas. Something I got introduced to only after coming here but due to its versatility, it just comes up in different forms on the dinner table. It can be a veggie quesadillas with peppers and mushrooms or with black beans and salsa..or even with leftover subji! The non vegetarian options are also plenty ranging from the bland to spicy. What's not to like about biting into melted cheese, spicy filling and a toasty crust?
Here are two of my easy breezy recipes.. the upper one made in a quesadilla maker and the lower one made in a cast iron skillet/tawa. I like both results but the quesadilla maker gives a hassle free- hands free experience and is hence preferred. But if you just make it once in a while, don't bother buying one... the Indian iron tawa is a natural skillet.
The tortillas used were spinach tortillas hence the greenish hue. Use any kind of melting cheese..cheddar, montery jack that can be grated, or a pre-made blend of grated Mexican cheeses.
The recipe is for 2-3 people
You will need:
Peppers-2 or 3
Chicken cooked- 2 cups
Coarsely grated Monterey Jack cheese (With or without hot peppers)-2 cups
7-inch flour tortillas-6 to 8 (Use any kind of tortillas)
Mushrooms- 7-8 button (optional)
Pepper- 1/4 tsp
Salt to taste
Oil -1-2 tbsp
Fajita seasoning or Garlic Powder- 1/2 tsp,Paprika- 1/4 tsp, Ground Cumin-1/4 tsp
0-5 minutes: Keep all the veggies washed and ready. Heat a pan with the oil on medium heat. Coarsely chop a couple of colored bell peppers (green/yellow/red/orange) into tiny pieces.
Also chop the onion, scallions (spring onions), green chilies and mushrooms if you have any. (I didn't have any!)Use a chopper to speed up the cutting. Use just one veggie or all together. Wash and chop the parsley or cilantro. Use any leftover grilled chicken, shred it or cut into tiny pieces. The type of chicken marinade used for grilling changes the flavor of the quesadilla. YOu could even use boiled chicken or leftover rotisseri chicken.
5-8 minutes: Heat a pan with the oil, and saute all the veggies except the green part of the scallions and the cilantro. Add the chicken after a minute. If you have any ready made fajita seasoning, you could sprinkle that instead of the garlic powder, cumin and paprika. As soon as the veggies look wilted,turn off the flame and add the leaves. While it is cooking, grate cheese, preheat the quesadilla maker, and get the tortillas ready.
9-17 minutes: Lightly grease the quesadilla with olive oil on one side and place the oiled side down on the maker. Sprinkle with 2-3 tbsp of the mix, and then cheese and cover with the second tortilla. Toast for 2-3 minutes or as per the instructions. Remove and let cool before cutting. You could make 3 full quesadillas in 8 minutes. Use the waiting time to make a guacamole or salsa if required.
Three Pepper Quesadillas :
Saute thinly sliced (not diced now) peppers, onions, chilies (or jalapenos), with salt, pepper, and fajita seasoning or garlic powder and paprika. Or saute it as per the fajita filling I had previously blogged about.(Add chicken if you want to.) Add cilantro and a dash of lemon juice and salt. Make the quesadillas as before, alternating a layer of the filling and then cheese.
Skillet Quesadillas: Refer to this post for skillet version.