Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip the quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
Slice each quesadilla into quarters. Place two quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
This weeks CEiMB has sent me looking all over town for one special ingredient… Black beans! Joanne of Apple Crumbles picked Black Bean Mexican Pizza, since I love both Mexican food and Pizza I knew I was in for a treat!
I must say these tasted good, but the dish was way to hot for both my and my dad. I love my food spicy, but this was too much. Next time I make this I won’t use one whole tablespoon of chilipowder, I’ll probably start with a teaspoon. Other than the dish being too spicy it tasted great.
Right now I’m feeling a bit anxious about going back to work tomorrow. I found out last Thursday that a guy I knew growing up will be on my floor for a month, he’ll be benchmarking our financial department that happens to be on the same floor that I work. This guy was very cute back in those days (although he was not my type as he has blond hair and I wasn’t even paying attention to boys back then) and according to my colleague he still is, he was at work last Wednesday on my day off.
The last time I saw I was 12 years younger and 40 kilos lighter. It’s not like we were best friends, but our dads were in the same Lions Club, we played field hockey at the same club and we were youth leaders at an International Youth Exchange Camp in Holland for 10 days for which we had to do lots of preparation together and stay on site for 1 days. Do you think I’m being silly to be so nervous about seeing him again tomorrow?
1 boneless, skinless chicken breasts, trimmed of any fat
1,5 cups of chicken broth or water
1,5 cloves of garlic, minced
1 tbsp sweet yellow onion, diced finely (I used red onion, cause that’s what I had)
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp oregano
salt and pepper to taste
Combine all ingredients and gently boil for 20 minutes. Let the chicken breasts cool then shred with two forks.
1 tsp olive oil
1 cups of onion, diced
1/2 cup of celery, diced
1 cups of carrots, diced
1 jalapeno pepper, seeded and chopped (more if you want it really spicy)
2-3 cloves of garlic, chopped
1 1/4 quarts of chicken stock
1 400 gr (14 oz) can of crushed tomatoes
1 300 gr (10 oz) can of corn
1/2 tsp of cumin
1/2 tsp ground coriander seed
sea salt and fresh cracked pepper to taste
1/4 a cup of fresh cilantro, chopped (divided)
3 fresh white corn tortillas
Heat the olive oil in a dutch oven over medium heat. Once hot, add onions and sauté until tender. Add the garlic and stir constantly for 60 seconds. Add the carrots, celery, jalapeno, tomatoes, corn, broth, cumin, coriander, sea salt and pepper to taste and 1/8 cup of cilantro.
Cut the 3 corn tortillas in half, then cut them crosswise into 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 30 minutes or until the vegetables are soft and the corn tortillas have melted away. Add the chicken, taste and re season if needed.
Corn tortilla strips
2 corn tortillas
Preheat oven to 200 degrees Celsius (400 F). Grease the baking sheet with olive oil . Rub in a little olive oil on each side of all the tortillas & lay in a pile. Cut into thin strips & spread across the baking dish then season with sea salt. Bake in the oven until golden brown – watch them carefully because they burn easily. It usually takes about 3-5 minutes.
dicedCotija cheese, grated
fresh cilantro (remainder from above ingredients)
Ladle soup into large soup bowls. Add some avocado, tortilla strips, a sprinkle of cheese and cilantro. Enjoy!
I didn’t care much for the soft strips of tortilla that went into the soup before cooking, they didn’t disolve and stayed all soft, mushy and slimey. Probably I’ll omit those next time. Just found out I used flour tortillas instead of corn tortillas, maybe that’s where it went wrong??
I did however love the salted crispy tortillastrips on top of the soup, in combo with the spicyness of the soup and the softness of the avocado. Definetely will be making this again!