Tuesday, July 1, 2008

Green Quesedillas

Finally, the temperature has exceeded the 25°C mark on the thermometer here in Belgium. Today a "brisk" 29°C (I'm melting...) was noted. This obviously calls for some tasty and colorful food to accompany such wonderful weather! And seeing as how it's already hot enough, you don't want to spend to much time toiling at the kitchen stove.... Therefore, I decided to whip up a batch of delicious quesedillas! You all know the standard cheese quesedillas? Well this is the veggie take on that recipe. Again, easy, fast, tasty and full of color. Perfect for some outdoor lunches!

Mind you, I love to prepare this dish in advance, to have it later on after I come back from a night of partying. Great early morning-afterparty food!

What do you need?

To serve two people:

1 small red bell pepper
1 small yellow bell pepper
(optional: 1 small green bell pepper)
100 gr of mild cheddar cheese (freshly grated)
4 to 6 mexican flour tortillas (medium size)
50 gr of freshly chopped chives
50 gr of freshly chopped cilantro
(optional: 1 spicy red pepper)

Y ahora, amigo? Como lo cocinamos?

1. Chop the cilantro and chives.

2. Dice the bell peppers, into little cubes of max 1cm in diameter.

3. Grate the cheddar cheese.

4. Mix all the ingredients in a big bowl. Make sure the cheddar has mixed evenly with the vegetables. You may want to add a little bit more of grated cheddar cheese, if you think more is needed to make the two tortillas stick together.

5. Scoop about 4 tablespoons of the veggie-cheese mix onto a tortilla. Spread it out evenly, so that the entire layer is about 1cm thick. I sometimes put a little bit of cheese on the edges, to make the edges of the tortillas stick together even better.

6. Place a second tortilla on the first one with the mix. Press down gently.

7. Heat up a frying pan, but do not add any oil of butter. Just heat it up and when hot, place the tortillas in the frying pan and cook one side till dark brown and crispy. Then turn it over and do the same for the other side. You'll see that the cheddar has melted and will act as glue between the two tortillas and veggies.

8. Cut the tortillas into quarters and serve with spicy salsa mexicana.

Que a proveche!!

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