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Delicious and easy to make quesadillas and guacamole

on March 27, 2012

Hello fellow bloggers and readers over here on Leanne’s blog!  This is A from Taxi20, a foodie-oddity-decor-history multifaceted blog (find us here: http://taxidermy20thcentury.wordpress.com/ ), and I’ve been invited here to give to you a tasty alternative to the regular posts here. Having lived in America for some time, I’ve collected some delicious American and Mexican style dishes that are a quick and easy fix for hungry mouths. The best part? This specific dish can be made from a variety of leftovers, making it the perfect lunch or light dinner alternative.  Let’s start with the centre of the meal: Basic Quesadillas.

A very Tex-Mex American dish, don’t be too shy to try this out.  Get yourself some leftover meat and “flour tortillas.”  Although most any type will work, these seem to be the easiest to get your hands on, especially if you’re across the pond where these ingredients may be a little sparser. On a skillet or in a large pan, heat the tortilla. Cover one half in cheese, such as a preshredded Mexican Assortment or similar orange cheese. Don’t choose anything too pungent your first time.  Place slices of chicken, beef, pork, or seafood over the cheese, and garnish with hot toppings, ones that can stand the heat of the skillet.  These may include lime juice, salsa, chipotle sauce, tomatoes, green onions, etc.

Using a spatula, take the uncovered side of the tortilla and flip it to enclose the chicken and cheese.  Press firmly to “glue” the hot cheese to the other side of the tortilla, flip the entire quesadilla, and cook until slightly browning or hot all the way through.  Then, remove from the skillet, chop into 3 triangles from a central point along the flat edge, and garnish again with cold toppings, such as arugula, sour cream, pine fruits, lettuce, etc.  This makes 1 portion.  Repeat according to individual tastes.  For an alternative style, use chicken, mozzarella, basil, and lemon juice.

Next is Classic Guacamole.  This side dish is a particular favourite of American West-Coasters, and in-season avocados are becoming much easier to locate and identify. When in the store, select several (2 avocados feeds 3 people) dark green, slightly soft avocados.  If they are all hard, take some and feel them every few days.  Once they feel ripe, cut them in half with a knife and spoon out the pit. Using the same spoon, scoop out all tasty green fruit from the vegetable, omitting any dark bruises.  Smash the avocado into a rough paste using the spoon.  Some people prefer creamier guacamole, while others prefer less ripe, chunkier guacamole.  The guacamole shown here is very creamy.

Next, dice a tomato and some cilantro or green onions and throw them in.  You may want to mince garlic and add it too, if your avocados are not very flavourful. Sprinkle salt and pepper, or, if you can get your hands on it,  Tony Chachere’s Creole Seasoning.  Squeeze a lime over the top and mix with that same spoon.  Serve in a small bowl with tortilla chips.

And finally, something for just the adults.  Having taken up so much of your time, I’m going to redirect you to Martha Stewart for this one: http://www.marthastewart.com/334097/wat … margaritas

Whether you’re entertaining for friends or in need of a light, tasty lunch, try out this exotic combo next time you’re lost for some new ideas!  If you like what you’ve tried, check out my own blog and have a great time hunting for new recipes!  Cheers!


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