Mexican food is one of my favorite cuisines to try when eating out. It incorporates so many flavors and textures due to the variety of the ingredients used; it has various spice levels so it appeals to the Desi palate, its great as casual fast food or as a fine dining experience; and there’s just so much of absolutely delicious food. Starting off with a bowl of corn chips with different types of salsa, then nacho’s or guacamole (eaten with the chips) for appetizers and then finally the main course which comes with its own variety of sides (rice, beans, sour cream, tortilla’s to name a few) depending on what you order.
Unfortunately, don’t get the opportunity to order Mexican food in Karachi since there really isn’t any authentic restaurant here; there are some that have opened up but closed due to lack of authenticity or lack of popularity. The dish that I am posting today is a popular Mexican dish, Chicken Quesadilla’s and while it does taste quite delicious, its probably not as authentic as the original version. For those who have access to avocado’s, please make sure to serve it with guacamole (recipe posted in the end) and sour cream.
Adapted from a recipe provided by my cousin Ambreen
Lemon Juice (2 tbsp)
Salt (1/4 tsp)
Black Pepper (1/2 tsp)
Tomato (seeded / sliced lengthwise -2)
Bell pepper (sliced lengthwise -1)
Tomato ketchup (3 cup)
Chilli Garlic Sauce (2 tbsp)
Hot Sauce (1/2 tbsp)
Worcestershire sauce (1/2 tsp)
Red Chilli Flakes (1 tsp)
Black Pepper (1/2 tsp)
Salt (To Taste)
Cooking Oil (2 tbsp)
Butter (melted – 3 tbsp)
Cream Cheese (1/2 cup)
Flour (2 cups)
Baking Powder ½ tsp
Salt ½ tsp
Oil 2 tbsp
Luke warm water to knead
1. For tortilla’s:
Mix flour, baking powder, salt & oil together. Knead while adding luke warm water. Leave to rest for at least 10 minutes and then use when required. Pinch off 1-inch diameter balls from your dough. Knead each of these into a tight ball by folding them over with your fingers, turning and repeating until it is shaped like a fat disk. On a lightly floured surface take one of the dough balls and begin to roll it out. Heat a frying pan or a skillet over medium to medium-high heat. Place the raw tortilla on the preheated pan and allow it to cook until it begins to puff up with air pockets turning turn the tortilla over with a spatula. Each side should cook about 30 seconds, leaving the tortilla puffy.
2. For Filling (Chicken & Vegetables):
Marinate chicken with lemon and salt and black pepper. Refrigerate for 20 minutes.In a pan, heat oil and saute minced garlic & ginger.When the garlic starts to brown, add marinated chicken and cook on high flame while stirring. Make sure the chicken doesn’t get burned. Keep cooking till chicken is tender and the water is dried.
3. To Assemble:
Spread cream cheese on the tortillas and spread chicken filling on half of the tortilla.
Fold the other half on top (it should look like a semi-circle). Heat an empty frying pan, lightly brush the top of folded tortilla with some oil or butter and place in the frying pan, butter side down.
While the Quesadilla is toasting from one side, brush the other side too and flip. Once both sides are done, dish out, cut in 3 equal parts and serve immediately.
Take 1 avocado and cut it in half. Scoop out of the flesh in a small bowl and mash it with a fork. Chop half a tomato, half an onion (finely chopped), 1 jalapeno pepper (chopped finely) and mix it all together. Add 1/2 tsp salt, 1 tbsp of lemon juice, 1/2 tbsp of chopped coriander and mix. Taste and adjust seasonings if required. Cover the guacamole with plastic wrap, and refrigerate until ready to serve. The guacamole is also great eaten with corn chips.