Chicken Quesadillas

The tortillas were made using a recipe similar to week 19. The filling consisted of:

• 2 chicken breasts, sliced.

• 1 medium onion

• 2 cloves of garlic

• 1 leek

• jerk seasoning.

• grated cheese

The chicken and vegetables were sliced and fried before being mixed with the seasoning. The tortillas were cooked then sprinkled with grated cheese. A few tablespoons of the filling were spread over the cheese, then a tortilla was put on top.

These were served with the remaining corn muffins which we made a few days ago:

Corn Muffins

We originally made these because we were going to a mexican-themed at a colleagues house. He is a vegan so we thought we should bring something he could eat.

The recipe is based on one we found at allrecipes.com.

Recipe:

• 1½ tsp cornflour and 2 tbsp water

• 1 cup yellow cornmeal

• ½ cup plain flour

• 2 tbsp baking powder

• 2 tbsp sugar

• 2 tbsp vegetable oil

• 1 cup water

• ½ tsp salt

• 2 fresh chillies, finely chopped.

Method:

1. Mix together the cornflour and the 2 tbsp water in a cup. Alternatively for a non-vegan version, use 1 egg.

2. In a bowl, mix together the dry ingredients and chillies then blend in the oil, water and the cornflour paste.

3. Spoon into muffin cases and bake in a pre-heated oven (gas mark 8, 230°C) for 10 to 15 minutes.

The resulting muffins were a little dry but they tasted fine and worked well if you ate them with a bowl of chilli and dunked them in the sauce.