How’s it going?
I am absolutely knackered.
I tend to say ‘I am pooped‘- comically, of course, but the rest of the family finds it just hilarious and insists that it’s not a thing.
I googled it once to prove them wrong- which I did. It is a thing.
Anyway, I am absolutely, positively knackered.
That might be my new exhausted word for a while.
It was a long day, mostly spent in the kitchen, although I had plans on concentrating on other things with my free time.
Like most plans of mine to stay out of the kitchen, it went awry.
I made red velvet cookies stuffed with Nutella for my nieces and nephews since we’re heading down to the city tomorrow. They are sitting in the fridge, just waiting to be baked tomorrow morning. I got the recipe from A Cookie Named Desire and I’m waiting to pull them out of the oven tomorrow!
I had a salad to put together, a couple snacks ready by dusk – bruschetta and margarita puffs- and, and keep together a staff of about 5 who are all getting worn out by this unrelenting heat! (Yes, I live in India, we’ve got help at home who cook & clean- I feel like a spoiled brat more than half the time since I didn’t grow up with house help and the rest of the time just a tad bugged especially since I still prefer to do things myself. Not ungrateful, just uncomfortable!)
Then I’d had a request to make churros and so we had family over for awhile. I was about all worn out by the time we hit 10pm tonight and they were gonna turn up at 11. So, I’m just so far past knackered, I can no longer think.
So, here’s the recipe you guys.
Or recipes, I should say.
The tortillas are homemade. I’ll add more photos of the process eventually, but it’s pretty straightforward. I find homemade tortillas to be more moist than store bought- although I don’t really mind having store bought, but well, homemade is always better, even if it’s for the simple reason that you know what exactly is going in.
The Cajun Chicken is spicy and the roasted bell peppers add a sweetness that pairs perfectly. The chicken and bell peppers have the same Cajun spice rubbed on before being grilled.
The corn is roasted over the stove and then tossed in a teaspoon of red chili powder. It’s got the smoky and spicy flavours down.
A combination of mozzarella and cheddar cheese melts on the tortilla as it cooks over a low flame.
You just gotta stand back and watch the cheese melt- it’s magic! But not too long- don’t burn that tortilla! You still got to fill it up.
Now you can fill an entire tortilla then top it with an already cooked tortilla, then slice. Or, what I usually do is fill half of a tortilla then fold it over- it’s more like a wrap and much easier to hold together.
If you’ve got store-bought tortillas already sitting in your fridge/freezer, just pull them out and fill them up! You don’t have to be as ambitious as me- or helpless since good store bought tortillas are hard to find in India!
Top with some sour cream and enjoy!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
Cajun Chicken Quesadillas
Time: Active- 12-15 minutes
Inactive- 30 mins
Total: 45 minutes
Yield: 6 medium sized round tortillas
Recipe adapted from fivehearthome
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon olive oil
¾ cup lukewarm water
- Spoon and level to measure out 2 cups of all purpose flour. In a medium bowl, mix the flour, baking powder and salt together. Form a well in the center, pushing the dry ingredients to the sides.
- Add the 1 tbsp. of olive oil and using two forks or a pastry cutter, mix so its more like coarse crumbs.
- Add the water- about 3 tbsps. at a time and knead. Once you’ve incorporated about a half cup (8 tbsps.) add a tbsp. at a time and mix. I’ve found that the entire 3/4 cup is just perfect.
- Knead well, until tacky, soft and elastic. Do not over-knead so you don’t overwork the gluten.
- Cover loosely with a towel, plastic wrap or plate and set aside for at least a half hour. I find that the tortilla dough tends to soften and is moister and easier to roll out when it has rested.
- Sprinkle some flour on a clean work surface, portion out the dough to six equal pieces and roll out each one, adding as little flour as possible to prevent it from sticking to the surface.
- Heat up a pan, add a tortilla and cook until it cooks, flipping it over every 30 seconds or so. Serve immediately or store in an airtight container to prevent it from hardening.
Cajun Chicken Quesadillas
Time: 35-40 minutes
Yield- 6 large wraps/ 12 small quesadillas slices
Recipe by Sammer
300 gms boneless chicken breasts
1/2 red bell pepper
1/2 green bell pepper
1/2 cup of tinned corn
2 1/2 tsps. Cajun Spices
Salt to taste
1 tsp red chili powder
1/4 cup sour cream, room temperature
3/4 cup cheddar, shredded
3/4 cup mozzarella, shredded
- Preheat oven to 180ºC/350ºF. Place parchment paper/silicon mat over a cookie tray. Set aside.
- Clean and cut the chicken. Slice bell peppers lengthwise. Add them both to a medium bowl, add the salt and Cajun Spices. Mix thoroughly so everything is well coated. Add a little more of the Cajun Spices if necessary.
- Toss onto prepared baking tray, drizzle some olive oil over if needed and pop into the oven for 20 minutes.
- While chicken and bell peppers are grilling, toss the corn into a small wok and roast. Once they’re nice and toasted just beginning to look charred, add a teaspoon of red chili powder and toss to coat. Remove into a bowl and set aside.
- This would be the time to roll out your tortilla dough and have it ready.
- Once the chicken is tender and cooked through- about 20 mins- let it cool for a couple minutes. Chop the bell peppers into small pieces and shred the chicken. Mix into a bowl along with the corn.
- Place tortilla on pan cook on both sides for 30-45 seconds- brown spots should just be beginning to appear. If you are making a wrap- make sure the side you’re going to add the filling is cooked, flip and over a low flame, quickly fill lengthwise over half. Fold it over, press down with a spatula for a couple seconds and move to plate. If making an authentic quesadilla, then cook one tortilla completely, and set aside. Add another tortilla to the pan, cook one side flip over and over a low flame begin to fill.
- Cheese, chicken mixture, dollops of sour cream, cheese.
- Top with cooked tortilla, get it off the heat. Using a pizza cutter, cut it in half, then quarters. Cover with aluminium foil to keep warm. These cool down real quick.