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how to cook Quesadilla

Chicken Cheese Pasta Quesadilla

by Karl

Chicken Cheese Pasta Quesadilla

I know what your thinking that the Chicken Cheese Pasta Quesadilla doesn’t sound very Mexican. Well the Mexican flavours are there but its the pasta the sticks out. Having three children you have to adapt recipes and you do especially if you want cheap dinner ideas.  This Quesadilla was made virtually from leftovers, the chicken was from our Sunday roast. The pasta was from our Tuesday pasta dish. We quite often have pasta on a Tuesday as it ties into our meal planner. It may be lasagne or my similar version made with fusilli pasta Bolognese, it taste’s the same and its a lot quicker to make.

Fusilli Pasta

So yes its a very tradition Italian staple but if you have some as leftovers then it just makes plain sense to use it creatively. So I had some leftover in the fridge so the idea struck me, chop them up into little pieces about the same size as the chicken. The perfect solution towards Zero Food Waste. So not Mexican lets call it Multicultural Mexican Quesadilla.

chicken cheese pasta Quesadilla

The Chicken

To tie in with my meal planner I try to make dishes throughout the week with what meat I had as a Sunday roast. So it was leftover chicken and usually the kids only really eat the white meat on a Sunday roast. They just do not know hat they are missing from all that juicy chicken meat from the bone. So the chicken was stripped of all the tender juicy meat and placed into a bowl ready to make the Quesadilla later.

how to cook Quesadilla

The Mexican Part Of The Quesadilla

Now that was the kids sorted so I needed to make it a little more authentic for the two of us. The first port of call was the freezer and I had some previously cut up red peppers, perfect. Above my freezer is where I keep some of the vegetables in the house where its cold to preserve them. I grabbed an onion as well and off to the chopping board. So the pasta was leftover. The chicken was leftover and the pepper was leftover as well.

how to cook Quesadilla

chicken cheese pasta quesadilla

Chicken Cheese Pasta Quesadilla I know what your thinking that the Chicken Cheese Pasta Quesadilla doesn’t sound very Mexican. Well the Mexican flavours are there but its the pasta the sticks… Print This
Serves: 5 Prep Time: Cooking Time:
Nutrition facts:200 Calories estimated20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • Chicken Leftovers
  • Cooked pasta fusilli
  • 1 onion sliced
  • 1/2 a red pepper
  • 3 spring onions chopped
  • 200g cheese grated
  • 1 tsp of smoked paprika
  • 1 tsp of cumin
  • 1 tsp ground coriander
  • 1 pack of tortilla

Instructions

Turn the oven on to 130 c to warm up

Chop the leftover chicken into bite size pieces and place into a bowl

Chop up the pasta into the same size pieces as the chicken

Fry the onions and peppers in a pan and add the spices for 5 minutes

Once the onions and peppers are soft and starting to go brown turn off the heat and add the spring onions

Stir the spring onions around in the pan so they get coated in the spice mix

Grab a cold frying pan big enough to take your tortilla

how to cook a quesadilla

 

For the Kids Version of Quesadilla

Place the tortilla in the pan and add a scattering of chopped pasta

Now add the chicken to fill in the spaces left by the pasta

Cover with cheese and place a tortilla on top and squeeze down

This will compact the cheese pasta and chicken together

Place on the hob on a medium heat, not to high or you will burn the tortilla

After about 4 minutes cooking grab a large plate to put over the frying pan

Twist the frying pan over so the Quesadilla falls onto the plate

The tortilla should be starting to go brown in places and becoming crispy and not soft

Cook for another 3 minutes before removing it from the frying pan with the plate again

Place the kids Quesadilla on a tray in the oven to keep warm

 

For the Adults Quesadilla

Add the chicken cheese and pasta as above

Then add the spiced peppers, onions and spring onion mix

Cook as above

Notes

Cheese, add your own favourite cheese, ours is mainly cheddar cheese, occasionally if we have friends round we put in chilli flavoured cheese as they like things hot. Serve with you favourite sides

How To Cook A Quesadilla

Some people just cook their Quesadilla in a skillet on the hob. They can be arranged on a baking sheet and cooked in the oven. I prefer to use a combination of the two methods as it gives me greater control on how they turn out. The other reason is because I only have one frying pan big enough to take large tortilla. I obviously have to make two versions of my chicken cheese pasta Quesadilla. Yes those children who don’t like it to spicy. So using both methods of cooking quesadilla is a must to keep the cheese hot and melting.

 

What Do You Serve With Quesadilla

Well for us its quite simple. Without question there has to be pico de galo on the table, sharp citrus lime yum. We also usually serve with Quesadilla oven roasted Sweet Potatoes. The a simple salad of what ever we have in the salad draw at the time. This time I also served some barbecue beans made from supermarket home brand beans. I then added some sticky barbecue marinade to the beans before cooking them. The kids thought they were ace, even better than the ones from KFC.

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Chicken with Pipian Rojo Day Of The Dead Recipe

At midnight on Nov. 1, Dia de Los Muertos begins. It is a significant day on the Mexican calendar, and a holiday that is widely misunderstood in the United States.

First things first: It has nothing to do with Halloween. It’s a family time, joyful and uplifting, its own celebration. It’s probably too late to put this skull-faced genie back in the bottle, but some Mexican Americans feel it’s disrespectful to wear or celebrate anything to do with Day of the Dead on Halloween, or to incorporate the two. (The upcoming Disney/Pixar movie, “Coco,” which includes a young boy’s journey in the “Land of the Dead,” is set for Oct. 27 release in Mexico but has a deliberately delayed release date of Nov. 22 in the United States for this reason, according to bloggers invited to press events.)

Chicken with Pipian Rojo

Authentic Mexican Recipe

Dia de Los Muertos runs through Nov. 2. It is when the souls of the dead are invited back to reunite with their loved ones in the land of the living. The first night, Nov. 1, is for children who have died, and Nov. 2 is for adults. The holiday affirms that death is part of the cycle of life; it is not to be feared. It is not sad or scary.

Chicken with Pipian Rojo Day Of The Dead Recipe
At midnight on Nov. 1, Dia de Los Muertos begins. It is a significant day on the Mexican calendar, and a holiday that is widely misunderstood in the United States.… Print This
Nutrition facts:200 Calories estimated20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the chicken
  • 1 whole chicken, cut up, bone in, skin on
  • 1/2 medium white onion
  • 2 garlic cloves
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried thyme
  • For the sauce:
  • 6 dried guajillo or 3 ancho chiles, seeded, deveined, torn into pieces
  • 1 tablespoon lard or vegetable oil
  • 1 thick slice white onion
  • 3 large garlic cloves, halved
  • 5 or 6 cups chicken broth (from cooking the chicken), divided
  • 1/2 teaspoon powdered cumin
  • 1/2 teaspoon paprika
  • Salt to taste, about 1/2 teaspoon
  • 2/3 cup pumpkin seeds (pepitas)
  • 1/4 cup almonds
  • 3 tablespoons sesame seeds

Instructions

Put chicken in large sturdy pot and cover with water, about 6 cups. Add onion, garlic, bay leaf, salt, marjoram and thyme. Bring to a boil, then reduce heat to a bare simmer. Cook over low heat about 1 hour.

Remove chicken pieces. Strain broth through a fine mesh sieve. Refrigerate both if preparing ahead, up to one day. If desired, remove skin and bones from chicken before adding to sauce.

Make the sauce: To prepare chiles, cut off the stem and open them with scissors. Carefully remove all seeds and veins, and tear into pieces.

In 1 tablespoon lard or oil, saute onion and garlic in a large saucepan until translucent. Add chiles and gently saute until they just soften, less than a minute. (Don’t overdo it.)

Add 2 cups chicken broth, cumin, paprika and salt. Bring to a boil, lower heat, and simmer gently 15 minutes. While this simmers, prepare nuts and seeds. Toast pumpkin seeds in a skillet over low heat just until they start to pop. Remove from heat.

Toast almonds in the same skillet until barely brown. Remove from heat. Toast sesame seeds until they just start to pop and are toasty brown. Remove from heat.

In a spice/coffee grinder, a food processor or blender, grind the pumpkin seeds to a fine powder. Transfer to a bowl.

Place sesame seeds and almonds in the blender and grind together until they are powdery. Transfer to another bowl, separate from the pumpkin seed powder.

When chiles and broth have finished simmering, put in blender or food processor and blend until smooth. Pour through a fine mesh sieve back into the same pot. Add 1 cup chicken broth and bring back to a boil. Whisk in the almond/sesame powder and cook over low heat 8 minutes. Whisk in the pumpkin seed powder and the rest of the broth, about 3-1/2 cups. Bring back to a boil, then reduce heat and cook gently until sauce thickens, about 10 minutes.

Taste for salt. Remove half the sauce and reheat chicken pieces in the pot. Serve the extra sauce on the side, or use for another dish. Reheat very gently on low.

Dia de Los Muertos dates back 3,000 years and began with Aztecs honoring of the dead, then evolved after Catholicism arrived in the region. It coincides with the Catholic feast days of All Souls Day and All Saints Day. Families celebrate by visiting ancestors in cemeteries, cleaning tombs, building decorations and picnicking as mariachis stroll around. The magic of the candle-lit, flower-bedecked cemeteries, particularly in Oaxaca, draws tourists from all over the world.

Special foods enjoyed by loved ones are prepared for the ofrenda. Other common foods are the Mexican celebration dishes, such as mole and tamales. Fruit, vegetables and sweets are typical. Loquats, or Japanese plums, have become popular in Mexico and are in season this time of the year, and frequently decorate ofredas. Candied pumpkin, calabaza en tacha, is a popular sweet, made from huge green pumpkins grown for this purpose.

 

Special foods enjoyed by loved ones are prepared for the ofrenda. Other common foods are the Mexican celebration dishes, such as mole and tamales. Fruit, vegetables and sweets are typical. Loquats, or Japanese plums, have become popular in Mexico and are in season this time of the year, and frequently decorate ofredas. Candied pumpkin, calabaza en tacha, is a popular sweet, made from huge green pumpkins grown for this purpose.

 

read more at nola.com

Follow the Link for Pan de Muerto, Bread of the Dead

Pan de Muerto, Bread of the Dead

or go Greek with this Moussaka 

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