Mikedowney.co.uk
What's New
Site Map

Diary
Astronomy
Bits N Bobs
Computing
Food And Drink
Links
Photography
Welcome


Recipe Collections
Recipe A Week 2013
Recipe A Week 2010
A-Z of Regional Cakes
Alphabet of Nations


Selected Entries
Pinhole Photography
Keeping Quail
Coventry
Recipes
A different recipe each week
Friends websites
Oven Temperatures and Measuring Cups


Most popular stories
A Hamster's Home is his C...
Hamster Peanuts
Simple HDR photography wi...
A Tangfastic Mess
Halloween Animal Beds
Decaffeinated Coffee
Garden Fountain
Pizza, Hamsters and Ballo...
Hamster Baby Update
More Squirrel Photos
Not Quite HDR photography


RSS Feeds:
RSS Feed Entire Site.
RSS Feed Diary only.



Powered by Blosxom


Pinhole Photography Ring
pinhole webring logo
powered by RingSurf
Next | Previous
Random Site | List Sites

Week 22: I'll have the Quesadilla

Story location: Home / food_and_drink / recipe_a_week /
31/May/2010

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We originally made these because we were going to a mexican-themed at a colleagues house.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.



Please leave a comment permanent link
Keywords:       

Name:
URL/email (optional): (email address will not be displayed)
Comments: