Chicken and Black bean Quesadillas

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Change up dinner a bit with this tasty dish, Cumin and paprika seared chicken layered with hummus, cheese, spinach and red onion inside a toasty tortilla topped with avocado sour cream. Simple dinner but a tasty one for a mid night Mexican twist or a long weekend lunch treat this will be perfect to change things up.  I made 4 jumbo size quesadillas however you could use small wraps and get more if the family is bigger. I just used my frypan to toast but if you have a sandwich press they would be done in half the time.

Chicken and Black bean Quesadillas with Avocado Sour cream

Ingredients:
500gm chicken diced or sliced
2 tbsp. oil
1 tsp. garlic salt
1/2 tsp. pepper
2 tsp. paprika
2 tsp. cumin
1/2 tin diced tomatoes with oregano
1 tbsp. brown sugar
1 tin black beans in spring water, drained and rinsed
2 tbsp. coriander stalks
2 tbsp. fresh coriander leaf
2 cups cheese, grated
4 dsp. hummus, I used honey carrot
1/4 red onion, sliced
1 cup. baby spinach
1/2 avocado
125 gm sour cream
1 tbsp. sweet chili sauce
4 jumbo tortillas
Oil spray

Method:

  1. In bowl combine chicken, garlic salt, pepper, cumin, paprika. Stir to combine and allow to marinate and develop flavour for 30minutes or overnight.
  2. Heat fry pan over medium to high heat, add oil followed by chicken. Cook for 10 minutes and then turn, you want you chicken to brown nicely to develop flavour. Cook for a further 5 minutes and add the diced tomatoes and brown sugar and chopped coriander stalks, lower heat and simmer for 15 minutes stir in black beans.
  3. Remove from fry pan and allow to cool slightly.
  4. Time to assemble; Spread one dessert spoon of hummus over the wrap, sprinkle half wrap with cheese onion spinach and some fresh coriander leafs followed by 1/4 of the chicken mixture top with little more cheese. Fold over tortilla. repeat until all are ready to be cooked.
  5. Heat fry pan over medium heat and spray with oil, place folded tortillas in and cook each side for 2 minutes until toasted. If you have a sandwich press this is perfect to use.
  6. In bowl add sour cream, avocado and sweet chili sauce. Smash and stir to combine.
  7. Cut quesadillas into 3 and top with avocado sour cream, sweet chili sauce and shredded iceberg lettuce.

Serves: 4 Jumbo quesadillas

The Chiquita

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The Chiquita

Handmade flour tortilla topped with baby rocket, chili tomato shredded
chicken, cinnamon pickled onions and avocado crema.

Would you like the recipe for the shredded chicken to make at home?
Well comment below!!!

p.s 2 chicken breasts shred out to be enough for a family of 4, you can have tacos, burritos, or over rice or salad the possibility’s are endless!!

Mexican Twice Baked Potatoes

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Another week has come to an end and I felt like having something fun for dinner, I’ve been craving nachos for a while now but wanted to put a fun take on them. Well do I have the recipe for you!

This recipe is perfect for a week night meal or more meal prep for dinner or lunches during the week. You can bake your potatoes in advance or hot on the day. Either way it does not jeopardise the flavour in any way! This was such a cheap and affordable dinner only using 200 grams of mince, can tomatoes and a can of chilli beans it bulks it out so far and makes 4 huge baked potatoes or 6-8 small ones, perfect for a small or large family eating on a budget. One of the best things about this dinner is you don’t really need anything else to go with it I must say if I had a side salad like id planned I wouldn’t have finished this beauty of a meal.

Twice baked mexican potatoes with tomato and jalapeno salsa and sour cream

Oven baked potato split in half and topped with my special mince chilli beans, tomato jalapeno salsa and a generous dollop of creamy sour cream. This was a fiesta of flavour in my mouth!!

Ingredients:

4 large potatoes or 6 medium
200gm mince
1 onion, small dice
4 garlic cloves, fine dice
1 tbsp. oil
1 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 tsp. fried oregano
1 can mild chilli beans
1 can diced tomatoes
salt and pepper
1 cup cheese, grated

Salsa
2 tomatoes, chunky dice
1/2 red onion, fine dice
1/4 green capsicum. small dice
1 tbsp. jalapeno, fine chop*
1 lime zest and juice
3 tbsp. coriander, roughly chopped
salt and pepper

sour cream to serve

Method:

  1. You will need 4 baked potatoes either use this slow cooker recipe or follow the steps below. The potatoes can be cooked the day before to reduce time the next day.
  2. Pre-heat oven to 170 degrees.
  3. Wash and remove any blemishes from potatoes wrap individually in tin foil add a small amount of oil and good pinch of salt to each parcel.
  4. Bake for 1 hour until tender and knife slides through easily.
  5. While your potatoes are baking its time to make the salsa.
  6. Combine all salsa ingredients in a bowl and toss, taste to check the seasoning adjust if necessary. Set aside, salsa is best left to sit it develops the flavour.
  7. Heat heavy based fry pan over a medium to low heat, add oil followed by onions sweat for 2 minutes until translucent.
  8. Add garlic, salt, pepper, cumin, oregano, coriander and cinnamon stir well and cook for 5 minutes.
  9. Turn up the heat and add mince, once brown add chili beans and tomatoes. Stir well to combine and drop the heat to a gentle simmer for 15 minutes until mixture has reduced and turned glossy.
  10. remove potatoes from oven open tin foil and roll back to create a parcel around the potato. Cut a cross in the top of the potato and push to spread open.
  11. Fill split potato with chilli mince mix followed by generous amount of grated cheese.
  12. Baked for 2-25 minutes at 180 degrees until golden brown.
  13. Remove from tin foil and serve with a huge dollop of sour cream and tomato jalapeno salsa.

Serves: 4-6 people

*Jalapenos; i brought a jar and just drained of some liquid and chopped them up seeds and all.

Remove any brushing or imperfections from potatoes.

Remove any brushing or imperfections from potatoes.

Individually wrap in tin foil add pinch of salt and drizzle of oil to each.

Individually wrap in tin foil add pinch of salt and drizzle of oil to each.

Place on wire rack in oven and bake in 170 degrees for 1 hour until tender.

Place on wire rack in oven and bake in 170 degrees for 1 hour until tender.

Combine diced tomatoes, red onion, capsicum and japaneo in a bowl, stir to combine.

Combine diced tomatoes, red onion, capsicum and jalapeno in a bowl, stir to combine.

Add chopped coriander, lime zest and juice plus a generous seasoning of salt and pepper. Stir to combine and set aside,

Add chopped coriander, lime zest and juice plus a generous seasoning of salt and pepper. Stir to combine and set aside,

Sweat onion, garlic, cumin, ground coriander, cinnamon and oregano in fry pan.

Sweat onion, garlic, cumin, ground coriander, cinnamon and oregano in fry pan.

Turn up the heat. Add mince and brown.

Turn up the heat. Add mince and brown.

Once browned add chilli beans, tomatoes and good pinch of salt and pepper.

Once browned add chilli beans, tomatoes and good pinch of salt and pepper.

Stir well simmer for 15 minutes until glossy and reduced, stirring often.

Stir well simmer for 15 minutes until glossy and reduced, stirring often.

Cut a cross int the top of the potato and spread open slightly.

Cut a cross int the top of the potato and spread open slightly.

Fill each split potato with the chilli bean mince.

Fill each split potato with the chilli bean mince.

Top with grated cheese and bake for 20-25 minutes until golden brown.

Top with grated cheese and bake for 20-25 minutes until golden brown.

Remove potato from tin foil.

Remove potato from tin foil.

Top with a generous dollop of sour cream and tomato jalapeno salsa.

Top with a generous dollop of sour cream and tomato jalapeno salsa.

Coriander and Lime spiked Guacamole with Cajun Oven Baked Potato wedges

Coriander Spiked Guacamole with Cajun Spiced Baked Wedges

Smooth avocado with diced red onion and fresh coriander folded in with a hint of lime zest and a squeeze of tangy lime juice, served alongside slightly spiced Cajun oven baked wedges garnished with fresh coriander, spring onion and smoked paprika.

Ingredients:

Guacamole
4 ripe avocados, skin and seed removed
1 red onion, finely diced
1 lime, zest and juice
1.5 Tbsp. sweet chili sauce
1/4 tsp. salt
1/8 tsp. freshly cracked black pepper
1 tbsp. fresh coriander, rough chop

Cajun Wedges
5 Agria potatoes, scrubbed and cut into wedges (leave skin on)
1 Tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. Salt
1/4 tsp. freshly ground black pepper
1 tsp. onion flakes
3/4 tsp. garlic granules
1 spring onion, finely sliced
1 Tbsp. fresh coriander, rough chop
1 tsp. smoked paprika

Method:

Method:

  1. Pre-heat oven to 200 degrees fan bake.
  2. In food processor combine avocado flesh, lime zest and juice, salt and pepper. Blitz until a smooth paste has formed.
  3. Remove from blender and in a bowl combine with red onion, coriander and sweet chili sauce. Fold together until incorporated, place in serving bowl and chill until required.
  4. Combine cumin, first measure of smoked paprika, salt, pepper, garlic granules, onion flakes and olive oil in a small bowl mix to form a paste. Toss through sliced potato wedges and baked for 40 minutes until golden and brown.
  5. In a small bowl combine sliced spring onion, coriander and 1/2 last measure of smoked paprika, mix together and sprinkle half the mixture on the base of your serving dish. This ensures the you have tasty garnish from top to bottom in your dish.
  6. Place golden baked wedges over the top , finish with the remaining spring onion mix and sprinkle with last of smoked paprika.
  7. Serve alongside the fresh guacamole.

 

Coriander and Lime Spiked Guacamole           Oven Baked Cajun Wedges

Guacamole Yield: 3 cups ( I froze 1 cup in snap lock container for easy access dip later on in the week)

This Guacamole goes perfectly on tacos, burgers or side of steak gives you zingy fresh burst of flavour that uplifts any meal.

How have you served yours?

 

 

Soul Packed Snack

Coriander Spiked Guacamole with Cajun Spiced Baked Wedges

Coriander and Lime spiked Guacamole with Cajun Oven Baked Potato wedges

Fresh quality ingredients used to create a flavour packed afternoon snack.  Smooth avocado with diced red onion and fresh coriander folded in with a hint of lime zest and a squeeze of tangy lime juice, served alongside slightly spiced Cajun oven baked wedges garnished with fresh coriander, spring onion and smoked paprika. Now that’s a perfect afternoon snack or starter to any meal.

I had an abundance of Avocados and Limes were so cheap this week at the fruit and vegetable grocer I couldn’t resist.

Fresh, Quality Ingredients

Guacamole in the Making

Garnishes

Season the Base of the Bowl

Ready to be Finsihes and Served

Oven Baked Cajun Wedges

Coriander and Lime Spiked Guacamole

Coriander Spiked Guacamole with Cajun Spiced Baked Wedges

Would you like the Recipe? Comment Below