REPOSTING FOR THE EVENTS

' Queso' is cheese in spanish. Quesadilla is toasted tortilla with melted cheese inside. With cheese we can put any kind of stuffing inside. Here I have put Bell peppers, onion and mushroom. Stuffing can be made according to our choice and combination. And regarding cheese again its our choice. We love sharp cheddar and mozzeralla so I have added both. It is served with sour cream, salsa and guacamole. Since I made 3 types of salsa I am posting it with store bought tortilla chips. Enjoy this mexican platter !!!!!!!!!!

Ingredients :

Flour tortilla - 4
Bell pepper - 1 sliced thin
Onion - 1 thinely sliced
Mushroom sliced - 1/2 cup
Garlic powder - 1 tsp
Pepper powder - as required or chilli powder
Paprika + cummin powder - 1 tsp to sprinkle on top (optional)
Olive oil for roasting
Salt for taste
Sharp cheddar - 1/2 cup
Mozzeralla - 1/4 cup



Method :

1. Heat oil in the frying pan and add onion saute until light brown then to that add the mushroom.
2. When all the water oozes out and dried add bell pepper salt, garlic powder and pepper.
3. Saute until they are lightly browned.
4. Now heat olive oil in the pan put all the tortilla one by one and make it warm and keep it aside.
5. Now again put one tortilla in pan and add the topping mixture and cheese.
6. And cover it with other tortilla. The cheese meltes and they will stick to each other.
7. Using spatula lift up with one side of quesadilla and flip over other side very carefully.
8. Do this every 3 minutes in low flame until they are browned and crispy on both sides or quesadilla.
9. Once it is done remove from pan befor it is cooled cut them using pizza cutter and serve hot sprinkling with paprika and cummin powder.
10. Enjoy with salsa, sourcream and guacamole.
11. Now get ready to make another quesadilla with remaining wraps and stuffing.

SALSAS

Guacamole :

Guacamole, a dip made from avocados. To get the perfect guacamole use ripe avocados. The color of avocado should be dark and give it a gentle press outside of avacado if it is bit soft then right to make.

Ingredients :

Avocado - 1
Tomato - 1/2 deseeded and pulp removed
Serrano chilli or Jalapeno chilli - 1 tsp deseeded and chopped finely
Cilantro - few
Lemon juice - 1 tbsp
Red onion - 1/4 cup chopped finely
Garlic - 1 pod small grated
Salt and pepper to taste.

Method :

1. Deseed the avocado and put in the bowl. Mash it with fork.
2. Then add all other ingredients and mix well.
3. Everything has to be blended well. Refrigerate until used so that it enhances the flavour.
4. Serve with chips or quesadilla or in Burrito.



Mango salsa :

Mango salsa its with tomato, Onion and cilantro with little sweetness of mango yummm....

Ingredients :

Tomato - deseeded 1 cup chopped finely
Mango - 1 cup finely chopped
Onion - 1/2 cup
Serrano chilli or Jalapeno chilli - 1 tsp chopped finely deseeded
Cilantro - 2 tbsp finely chopped
Garlic - 1 tsp crushed (optional)
Salt and pepper for taste

Method :

1. Mix all ingredients and refrigerate to enhance flavors. serve with chips.




Hot and spicy tomato salsa :

Tomato - 1 chopped roughly
Onion - 1/4 chopped
Habanero chilli (this has more spice level) or Jalapeno chilli - 1 tsp
Cilantro leaves - 1 tbsp
Garlic - 1 pod
Bell pepper red - 1/4 cup
Lemon juice - 1 tbsp
Salt and oil.

Method :

Put everything in the blender and run it until everything is well blended. But they should not be so fine has to chunky enough. Add some cilantro for garnishing. So yummy and serve with tortilla, quesadilla, Burritos.


Note:

Regarding chillies each of them will give different taste and if you do not have those particular chilli in your fridge use jalapeno for everything and adjust it according to your spice levels.



Sending this Feast to Mexican Fiesta 09


RED CHILLI AND GARLIC CHUTNEY

Ingredients :

Red chillies - 10
Garlic pods - 10 normal size
Tamarind extract - 2 tbsp
Salt as needed
Curry leaves
Mustard - 2 tsp
Sesame oil (Nallennai) - 4 tbsp



Method :

1. First dry powder the red chillies. Add garlic , tamarind and salt grind to fine paste.
2. Check for sourness and add little more if u need it.
3. Season it with mustard and curry leaves with more oil.
4. This can be kept in fridge for more days.

I am sending this to Kitchen chronicles Think spice event and Sunitha's Blog