Mexican Quesadillas

With the first rains introducing the hint of cool into summer, there is no time like now to feast on the lip-smacking hot and spicy offerings from Mexico. Try out this delicious and authentic recipe for a quesadilla at home and be assured that you will be the new star where your guests and family will just not be able to stop saying saying muchos gracias!

Pimento, Scallion & Serrano filling

Ingredients

1. Red peppers, diced 50g
2. Yellow peppers, diced 50g
3. Green peppers, diced 50g
4. Onion, chopped 50g
5. Garlic, chopped 10g
6. Serrano chilli 20g (or 10g green chilli  and 5ml lemon juice)
7. Scallion(spring onion), chopped 50g
8. Oil 20ml
9. Salt to taste Cilantro, chopped 10g

Method

1. Heat oil in a pan, sauté the onions, garlic and peppers until tender.
2. Turn off heat.
3. Add Serrano chilli, scallion, cilantro and salt and set aside this vegetable mixture.

Pico De Gallo

Ingredients

1. Tomatoes, seeds and pulp removed diced 50 gm
2. Green chillies, chopped 1 tsp
3. White onion, chopped 10g
4. Cilantro, chopped a few sprigs
5. Lemon juice ½ tsp
6. Salt to taste

Method

1. Combine all ingredients in a bowl and refrigerate for 20 minutes before using.
2. Recipes courtesy, Chef Vikas Seth, Corporate Executive Chef at Sancho's and Singkong
3. Guacamole

Ingredients

1. Ripe avocado 200 gm, two small pc
2. Tomatoes, seeds and pulp removed, chopped, 30 g
3. Onion, chopped 20 gm
4. Cilantro, chopped 10 gm
5. Jalapeno, chopped 1 tsp
6. Lemon juice 1 tsp
7. Olive oil 1 tsp
8. Salt to taste

Method

1. Cut avocados in half and remove seeds. Scoop out the fruit and put in a mixing bowl. Using a fork, mash the avocado. Add the chopped onion, tomatoes, cilantro, jalapenos, drizzle of lemon juice, olive oil and salt and mash some more.
2. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate till required.
3. Pimento, Scallion & Serrano

Quesadillas

Ingredients

1. Flour Tortillas
2. 8” 4 pcs (can buy ready from market)
3. Monterey Jack or Mozzarella cheese, grated 200g
4. Pimento, scallion and Serrano filling 200g
5. Oil  20ml

Ingredients

1. Guacamole 100g
2. Pico de gallo 100g
3. Sour cream 100g

Method

1. Heat a non-stick
2. pan to medium heat. Take one flour tortilla and place it in the pan. Spread some oil on the tortilla. Toast the tortillas for about 10 seconds each side until air pockets begin to form within the tortilla.
3. Spread about 2 tablespoons of the vegetable mixture over one half of the tortilla. Add about 2 tablespoons of cheese on top of this vegetable mixture.
4. Fold the tortilla covering the mixture into a half moon shape. Press down on the tortilla for a few seconds, allowing the cheese to melt.
5. Flip the quesadilla to toast the other side, making sure neither of the sides get too brown. Toast until golden spots appear and the tortillas are lightly crisp.
6. Serve with guacamole, pico de gallo and sour cream.