On weekends, we often visit various food markets, where a multitude of cuisines and an array of meals from diverse cultures are available. As a family, I opt for options that are less messy to eat. Quesadillas are perfect for this; they're easy to carry and consume on the go. Even the toddler enjoys them. My mum attempted her own version, which was a hit. I've found myself making them quite frequently, especially for our summer picnics.
Ingredients
2 chicken breasts
1 small can of corn
2-3 tbsp tomato puree
2 potatoes, boiled
1/2 yellow bell pepper
1 onion
Oil
Flat bread
Seasoning: Turmeric, paprica powder, salt, pepper, curry, ground coriander, garlic powder, ground cumin. These spices were added to taste
Method:
1. Dice the chicken breast and sauté it in a frying pan with a few tablespoons of oil. Then, chop the peppers and onions and add them to the pan.
2. Lightly boil the potatoes and dice them. Combine the corn, tomato purée, and potatoes in a frying pan. Season with the spices mentioned previously, using anywhere from 1/2 to 1 teaspoon of each. Cook over medium heat until browned, aiming for a relatively dry consistency.
3. Spread some of the mixture onto one half of the flatbread. Fold the other half over the top. Cook in a pan until it turns golden brown and crisp.
It's delicious and satisfying, making for an excellent lunch option when paired with a green salad.
Enjoy!
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