Mexican food. We all love it and is so simple to make yet more often than not people get taco bell instead! Well here is a mexican meal that will satisfy your cravings, cholesterol, and bank account
Now being Colombian, I love the bold flavours and simple goodness of Mexican cuisine. The fusion of indigenous and spanish cooking is evident in the ingredients, and you really can feel the love in every bite. My beginnings with mexican food began in upstate NY around the Finger Lakes (where there are a lot of mexican restaurants thanks to the hispanic population in the area 🙂 ) to Washington DC and California, where I had the pleasure of enjoying home cooked authentic mexican food. Every experience was a pleasure, and thats what the food is all about; enjoyment and relaxation.
As someone who eats a plant based diet many think you are limited in what you can eat, but this couldn’t be farther from the truth. Eating varied cuisines has lead me to find there are unending exotic plates to devour for those interested in animal free food 🙂 Mexican cuisine being one of those! An easy midweek meal that both kids and parents will love! Can even cook it together 🙂 Today I bring you…
Quesadillas con Nachos
Drink with: your favourite beer or cider
Prep Time: 10 minutes
Cook Time: 30 minutes
- bag of tortilla chips
- jalepeños (however many you prefer, depends on your heat tolerance!)
- queso! I used a combination of smokey cheddar & red leicester grated into two piles, its really however much cheese you like, I would say roughly a cup of each at least
- roasted peppers*, sliced
- bag of wholemeal tortillas
- red kidney beans
- 2/3 cup veg stock or more as needed
- bunch of coriander/cilantro chopped
- 2-4 cloves garlic, depending on how much you like garlic 😉
* You can do these homemade or storebought, whichever works for you. I have had it both ways and it tastes delicious however you do it! If doing homemade, give yourself roughly another 20 minutes to roast your peppers and make your salsa and guacamole, as you want those done before you do the rest. I had some leftover homemade salsa & guac so I am using those this time. If you are going to make your own, get the following out: chopped onions, 2-4 red bell peppers, 1 can chopped tomatoes, 2 cloves garlic minced, red chili, cayenne pepper, sweet smoked paprika, cumin powder, lemon juice, avocado, 1 ripe tomato, 1 lime, chopped coriander, salt, pepper
- To roast your own peppers just wash them, pop them into a heated oven of about 200˚C and let them go until browned, normally 30-40 minutes. Take the seeds out and thinly slice.
- To make your own salsa, get some tomatoes chopped, add in garlic and chopped onions, I put half a red chili and a dash of cayenne in mine along with some sweet smoked paprika and dash of cumin & lemon juice. I cook this down for about 30 minutes until reduced, then season with salt & pepper.
- To make your own guacamole, get 1 avocado, 1/2 red onion finely chopped, 1 clove garlic minced, 1/2 ripe tomato chopped, 1/2 lime juiced, salt & pepper to taste, and some chopped coriander. Mash your avocado in a medium serving bowl. Stir in onion, garlic, tomato and lime juice. Season with salt and pepper to taste. Sprinkle coriander on top.
- Get your tools out! You want a station to make your quesadillas with all the fillings sorted to make it go quickly. You want a pan large enough to accommodate the tortilla base for the quesadilla.
- Make your refried beans first. Normally they are made using pinto beans but red kidney beans do just as well. Heat your oil in a large skillet over medium heat. Add the onion and cook until tender, about 10 minutes. Stir in the garlic & chili powder and cook for 2-3 minutes. Stir in the beans & veg stock and cook until the beans are warmed through, about 8 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more veg stock to moisten, if needed. Season with salt & pepper, to taste. Stir in the coriander/cilantro as needed. Set aside somewhere warm.
- Start the quesadilla assembly line, put the tortilla in the heated pan, put on your cheese & roasted sliced peppers, and then put the other tortilla on top. Let cook for 5 minutes, check the bottom and flip, cook on other side then cut into 4 pieces. Repeat as necessary.
- Get your nachos plated while the quesadillas cook. Take out a large serving plate and put enough tortilla chips on there to cover the bottom, then follow with cheese, jalepeños, and salsa. Set this into a heated oven to melt. When it is to your liking, take it out and dabble on guacamole and sprinkle with coriander