Spring is here! We found ourselves able to open the door and let the sun shine in this morning, and were inspired to create a yummy, Summery Mexican brunch. Dont turn your nose up at the re-fried beans, they are amazing! These quesadillas were rich and filling and I promise they won't leave you looking for the melted cheese!
Ingredients
2 shallots
8 Corn Tortillas*
1 can re-fried beans
1 carrot, grated and lightly cooked
1 cob fresh corn (steamed)
1 onion, sliced in rings
2 small chicken breasts
Spices: cumin, ground corriander, paprika
4 tsp tomato paste
Garlic
Salsa
1 Avocado
3 roma tomatoes
Corriander
1 shallot
I cooked the chicken in thick slices on a griddle pan (using a light spray of oil). When chicken is almost cooked, shake over some cumin, ground corriander & paprika. Remove chicken. Cook the onion rings on the griddle, and use a fork to shred the chicken.
Spread tomato paste, refried beans and a little garlic onto tortilla. Sprinkle corn, carrot, onion, shallots, shredded chicken (some avocado if you wish) onto the tortilla. Spread a little of the bean mixture onto the other tortilla and press together. Cook this on the griddle for about 3 minutes (or until it has sexy griddle-lines cooked onto it), using some spray oil if you want to but I found I didn't need to. Use a plate to flip the tortilla over when it's time to cook the other side.
Serve in triangle wedges with fresh tomato salsa and avocado**.
*I have tried all the gfdf tortillas/wraps available and think the Old El Paso Corn Tortillas are the best! Avail at Woolworths).
**Jim had a Mojito with his which was the perfect drink accompaniment (I opted for water with fresh lemon, seeing as it is a Sunday- and before 12 o'clock too!)
No comments:
Post a Comment