Mexican food is my new found love! It is a new hit in my family. It was my daughter who sparked it off when she cooked chicken fajita for us using a fajita kit. Check it out at Mexican Fajita By Daughter. Since then, I have cooked a few times to invite friends for chicken fajita lunch. There are many other Mexican dishes that I want to learn. I have here learned my second Mexican dish…chicken quesadilla. It is very delicious with all the melted cheese inside together with the beautiful flavour of Mexican seasoning and hot salsa.
I want to introduce to you another very friendly, encouraging, helpful and caring blogger friend…..Drick from Drick’s Rambling Cafe. I just love all his prawn dishes…..my top favourite. He has been helping me to get on with my Mexican cooking adventure. He wrote a very lovely post on his blog, entitled 5 Mexican Sauces, specially dedicated to me. That’s so sweet of him! I really appreciate his help and words of encouragement very much. He has inspired me to learn more new food, which means I’m eating more….my poor waistline to suffer…haha.
Drick lives in the States. His blog has many easy and wonderful recipes that features great southern recipes around Mobile Bay including Gulf Coast seafood, Creole, Cajun and Mexican. I have also learned some Cajun cooking from him. Check it out. I’m sure you will like it, too.
From the 5 sauces that Drick gave, I decided to start with the Mexican seasoning. It’s a real long list of spices and seasoning to me! I had to buy most of them. I modify Drick’s recipe slightly. I thought 4T is a bit too much salt so I used less. I don’t know what is chipotle chili powder and also I couldn’t find it so I substituted with Korean chili powder. And then I added in ginger powder by mistake….sigh. Anyway, it came out well. Maybe with Drick’s original recipe, it would be even more delicious.
Ingredients (Mexican Seasoning)
3T fine sea salt (Drick used 4T)
2T Korean chili powder (Drick used chipotle chili powder)
1/2T black pepper
1/2T ground cumin
1/2T garlic granules
1t ground coriander
1t ground turmeric
1t ground ginger (I added in by mistake!!)
1t ground oregano
1t ground cayenne pepper
Measure all the ingredients into a bowl. Mix well and store. It’s quite a lot. I can use it several times depending on the amount I cook. I’m sure this is a good rub for meat to bake, too.
chicken filling for fajita
grated mozzarella cheese
(I forgot to buy the hot salsa so I used hot chili sauce. It worked well, too, though I prefer the hot salsa)
For more details how to fry the chicken filling, check out Mexican Fajita By Daughter. It’s very simple and easy.
To make the chicken quesadilla, lay a piece of tortilla on the plate. Spread half of the tortilla with the grated mozzarella cheese. Spoon the chicken filling on top. Spoon some hot salsa on top. Then spread more mozzarella over it. Note that I didn’t have hot salsa so I had to use chili sauce. I almost forgot to add the chili sauce so I had to add on top of the cheese.
Fold over the other half of the tortilla and transfer carefully to a frying pan. Fry, without oil. I cover the pan to heat it up faster. Turn over when the bottom is light brown and the mozzarella cheese has melted. When the other side is also lightly brown and the cheese is melted, dish up. Cut into 2 and serve immediately. I just used a pair of kitchen scissors to cut. A pizza cutter would be more handy I guess.
Do you like Mexican food? What is your favourite Mexican dish? Please share, add and comment in the comment box below.
Quote of the day……
“When one door of happiness closes, another opens, bt often we look so long at the closed door that we do not see the one that has been opened for us.”