Mexico – home of the taco, the tortilla and the agave cactus. Not sure, if you can eat the last one, but the Mexican cuisine has firmly planted its roots in North America (and the rest of the world as well), and when our journey led us across the rest of the Pacific Ocean from French Polynesia to Mexico, our research led us through the menus of several Mexican restaurants and one thing stood out – Quesadillas. Why? Easy to do, (almost) only ingredients that everyone in the family likes and, well, Mexican.
The recipe is pretty simple:
- chicken breasts, cubed
- fajita seasoning (optional)
- green pepper, diced
- onion, diced
- shredded cheese
- small tortillas
- Preheat the oven to 325 F.
- Heat up the diced peppers and onions in a bit of oil.
- Once they have softened, add the chicken until it is no longer pink in the middle. (If you want to make it even more authentic, add the fajita seasoning to the chicken as well)
- Place tortillas onto a baking sheet, put some of the chicken mix on them and sprinkle some of the shredded cheese over it.
- Put the baking sheet into the oven for about 5 minutes (depending on the oven maybe a little more or less) and when the cheese is melted, place another tortilla on top.
We already had onions, green peppers and oil in the house, so all we had to get were chicken, tortillas and shredded cheese. Nico went to town on the peppers (he loves cutting stuff and with the right knife (i.e. not very sharp) not much of a danger either, but at all times, supervise your children, when they operate
heavy machinery knives), while Valerie took over the onion (and the onion fought back, been a while since we had such a strong one) and I dismembered the chicken.
Nico helped to get everything into the pan, he even helped us add some parsley (which led to the whole container ending up in it at one point – the container, not the content), before toddling off for a while. When he came back, the tortillas were a particular point of interest, since to him they were pizzas and he wanted to throw them like they throw the pizza dough to make it thinner. Once he had made his sufficiently dizzy, we put them onto the baking sheet and he added how much he wanted, so an almost surefire way of getting him excited to try it, too.
Once they were done, though, his interest fizzled out faster than a lit match in a monsoon and during the following hour and a half or so, he ended up having the chicken and the peppers only, the onions were too strong (we can give him that) and we are still not sure what was wrong with the tortilla. For us adults, though the Quesadillas were a success and have the potential to use them in many different ways.
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