Our blog guest is Norma and she is speaking to us on The Tastes of Mexico. This is her third appearance here on Splendid Recipes and More (SRandM). Link here to view the other blog posts with Norma and scroll to bottom of the page.
SRandM: So Norma, what do you have for us today?
SRandM: Awesome, let’s get started.
Norma: First of all, I would like to mention that wheat flour was brought here to the New World by Spain. From there the flour tortilla was made a new novelty in Mexico. Though, flour tortillas are only popular in Mexican dishes in the state of Sinaloa, Mexico. Also you can see these recipes in Tijuana and Rosarito.
Corn tortillas are commonly prepared with meat to make dishes such as tacos and enchiladas. Burritos on the other hand are made with flour tortillas as well quesadillas. These two latter dishes originated in northern Mexico, as I said before the flour tortilla is most popular there.
So now for the Chicken Quesadilla, here is what we will need.
2 tablespoons avocado oil
1 small or ½ medium onion, finely minced
2 cloves fresh garlic, finely minced
½ cup chicken broth or water
2 tablespoons homemade taco seasoning mix*
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
8 10” flour tortillas
2 cups pre-cooked chicken, shredded (rotisserie works great)
1 bunch fresh cilantro, stems removed and finely chopped.
2 jalapeno peppers, seeded and diced – optional
With these ingredients you will have enough to makes 4 Quesadillas. Also at the end of the post I have included the recipe for the seasoning mix.
Add the avocado oil and onion to a large cold skillet. Heat over medium-high heat until onion becomes translucent, about 6 – 8 minutes. Add garlic and stir for 1 – 2 minutes or until it starts to turn brown. Add the chicken broth, taco seasoning and stir until dry ingredients are completely dissolved.
Add shredded chicken to the pan and toss to coat in the seasonings. Turn heat to medium-low and simmer until any excess moisture is absorbed.
Remove from heat and keep warm.
Place butter in a clean skillet and heat over medium-high heat until melted. Swirl until bottom of pan is thoroughly covered. Place one tortilla in pan. Top with ½ cup seasoned shredded chicken mixture and ½ cup shredded cheese. Add fresh cilantro and diced jalapeno peppers, if desired.
Distribute ingredients evenly and place second tortilla on top. Carefully flip once the bottom tortilla turns golden brown.
Once both sides are browned and cheese is melted, remove from heat and slice into 8 wedges. Serve immediate with fresh salsa, guacamole, sour cream or pico de gallo. You can even have them with a side of refried beans.
SRandM: Wow this looks delectable Norma. I am really hungry now, should we have some.
Norma: sure, why not.
SRandM: So what do you have for us next time Norma.
Norma: How about Classic Margaritas on the Rocks, and since watermelon seasoning is coming, I will make some Watermelon Aqua Fresca.
SRandM: How do you say Aqua Fresca in English Norma?
Norma: Oh yes, Aqua Fresca is fresh water.
SRandM: Great we look forward to that. To all our readers, we hope you return here tomorrow May. 7,2014 to see how Norma will prepare beverages from the Tastes of Mexico.
Link Here: Wonderful Beverages From Mexico
This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoons black pepper
Combine all ingredients in an airtight container and shake well to combine. Use 2 – 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).
This recipe can also be made in larger batches. Store unused amounts in an air tight container for up to 6 months.
Link Here for next post with Norma: Wonderful Beverages From Mexico
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