All over the world in Mexican Restaurants, Quesadillas are a common listing. However, when we travelled to Mexico, we were surprised to find out that Quesadillas aren’t widely eaten throughout the country, and there is so much more to the local cuisine than what others may have us believe.For example, Ant Eggs Omelets, Edible Cacti, Mole (Chicken covered in Spicy Tamarind Chocolate sauce), pulled pork burgers and to name a few for those with experimental paletes like us.As a mom, I also recognise that the same simple everyday available ingredients can be turned into a quick, delectable dish that you do not have to coax the family to eat. So, without further ado, here’s my version of it.
- Tortillas (I used store bought 6-inch flour tortillas – Danitas)
- Capsicum (Medium Sized, all three colours( red , yellow , green) and finely chopped)
- Kidney Beans (1/2 – 2 cups, boiled and almost mushy with a little bit of salt)
- Mushrooms (Finely diced, about 1 1/2 cup)
- Tomatoes (4 medium-sized, finely chopped)
- Onion 1 large chopped and little green onions
- Garlic (3-4 Cloves, finely chopped)
- Chicken (Minced, about 1 1/2 cup. For vegetarian option, you can use soy protein, small sized)
- Butter as needed . (It tastes much better with butter)
- Salt (to taste)
- Red Chili Paste to taste (If you have Jalapenos, you can use that but remember to check the spiciness)
- Black Pepper (to taste)
- Mixed, Grated Cheese
- In a large pan, add a spoonful of butter using a medium flame setting.
- Immediately add garlic, onion, red chili paste, minced chicken (or soy protein for vegetarians that has already been soaked in water and drained). Stir and cook for 5 minutes until the chicken is almost done.
- Add chopped mushrooms. Give it a stir, and add the capsicums and drained kidney beans.
- Add Tomatoes, Black Pepper, Salt to the pan. Cover the pan with a lid and let it cook for 5 minutes, or until the water has evaporated and the vegetables have become soft.
- Adjust the salt and spice. Your filling is ready. Turn off the flame.Keep aside and allow it to cool.
- In a separate, flat pan, using a low flame setting, add a single tortilla that has been lightly buttered on one side. The buttered side needs to touch the pan.
- Take two spoons of your filling, spread it around the tortilla in a thin layer (about 1/2 – 1 cm thickness). Sprinkle the grated cheese on top.
- Now, cover it with another tortilla, and butter it on the top. Allow it to be cooked until the tortilla is crisp, and the cheese has melted.
- Now, with a wide spatula, turn the tortillas to the other side. Here’s the reason why I’ve used six inch tortillas – Because it is easy to flip with a thick filling. The bigger your tortillas are, the more difficult it’ll be to flip it over without the filling falling over.
- Once the tortilla is crisp on the other side as well, take it out onto a board, cut it into wedges using a pizza cutter.
- Serve hot and crispy with salsa, or sour cream. This made 6 quesadillas.