The greatest thing about doing this night was that I feel like I am leaving a little bit of MY culture in DK after I move back to Texas...... it was an awesome evening!
So enjoy!
CHICKEN QUESADILLAS
Ingredients:
Flour tortillas
Chicken breasts—cut into strips
Slap Ya Mama—AKA: Your
favorite seasoning—something with SPICE!
Olive oil
Yellow onions (sliced, not chopped)
Red bell peppers (sliced, not chopped)
Grated cheddar cheese
Instructions:
Slice the onions and bell pepper (1 each to serve 2-4
people) and cut the chicken breasts (4 breasts will serve 2-4 people) . Grill
these in 2 separate pans with a bit of olive oil in each. As you are cooking
them, be sure you season them (as much as you would like, depending how spicy
you want the quesadillas to be! But don’t be too conservative because you do
want FLAVOR!)
Once the chicken is cooked through and the veggies are soft,
set aside. Heat a clean skillet (large enough to hold a tortilla) and start
“building” your quesadillas. Fill one half with grated cheese (spread out
evenly). Top with several pieces of the chicken and a good helping of the
veggies. Top with another layer of cheese because remember it is the GLUE that
keeps the tortilla together. Fold in half and set in the heated pan (no oil
needed!) Cook for a couple of minutes until you can see the cheese melting.
Flip and do the same for the other side. Cut it in half and keep it in foil to
stay warm while you cook the rest of them.
Serve with sour cream (feel free to spice it up with a
little chili powder!) and PICO DE GALLO!
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PICO DE GALLO (for
your Quesadillas, as an appetizer with chips, or to serve with Fajitas!)
Ingredients:
Fresh Jalapeños (seeded & chopped) (2-3—start with 2
in your mix!)
Fresh Cilantro (chopped)
(1 bunch) (and yes, include the
stems too!)
Yellow onions (chopped) (1 large)
Cherry Tomatoes (chopped) (1-2 packages)
Fresh limes (2-3)
Cumin
You may want to make a bigger batch than what you need for
your meal because this tastes better the next day after it sits in the fridge,
so you definitely want leftovers! CHOP all the veggies and mix them together in
a large bowl. Shake in 3 or 4 GENEROUS shakes of cumin and squeeze in the juice
from 2 limes. Mix this well and taste it on a tortilla chip. After you taste
it, decide if you need more jalapeno, more cumin and more lime juice. It all
depends on personal preference. Make this at least an hour ahead of when you
want to serve so it has a chance to chill!
Ingredients:
Corn tortillas
Olive Oil
Cumin
Chicken (chopped/shredded) (3-4 breasts will make about 8
enchiladas)
1-2 cans of black beans
(do not drain them!)
Yellow onions (chopped)
Salsa (as HOT as you like it!)
Fresh cilantro, chopped and SET ASIDE!
Grated “white” cheese (we use Monterey Jack in Texas)
Instructions:
Fry your corn tortillas so they are SOFT and set aside. This
is a VERY FAST Process---only about 1-2 seconds on each side. My recommendation
is you fry them in olive oil that has been seasoned with 2-3 shakes of cumin.
Drain them on paper towels so they are not greasy when you are ready to use
them.
Cook your chicken in a little bit of olive oil. Be sure you
season it well! J
Just before it is done, add your chopped onions and continue cooking until the
onions are soft. Sprinkle 2-3 shakes of cumin on the onions and chicken mix and
then pour in your black beans and 1 cup (3 dl) of salsa. Let this simmer for
about 10-12 minutes so all the flavors come together.
Take off the heat and now you are ready to build your
enchiladas. Lightly oil your baking dish so they do not stick and preheat your
oven to 400F/200C.
Put one tortilla in your hand and fill the middle of it with
cheese. Add the bean/chicken mix on top of the cheese. Just before you roll it
up, put a good-sized pinch on top of the mix…spread it down the middle of the
mix. Roll up and set in your baking dish. Repeat until all your mixture is gone.
Then top your enchiladas with a good handful of more cheese. Bake for about 15
minutes, but check it a couple of times to make sure your cheese is not getting
scorched (each oven is different.) Serve with sour cream!
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7-LAYER DIP
Ingredients & Instructions on how to build it in your
dish:
LAYER 1: Refried beans (1 can)- an option is to sprinkle a
little chili powder on top of them for a bit more spice!
LAYER 2: Ground meat that has been cooked with 1 yellow
onion and 1 envelope of Taco seasoning
LAYER 3: Corn (2 cans, drained)
LAYER 4: Red onion (chopped)
LAYER 5: Salsa (as HOT as you like it!)
LAYER 6: Sour Cream (with a little chili spice in it!)
LAYER 7: Grated cheddar cheese
REFRIGERATE!!
TORTILLA CHIPS (to serve with it!)
(Optional—Make it an 8-layer
dip and add a layer of chopped black olives BEFORE the cheese!)
When you serve, make
sure you dig down to get ALL the layers in each bite! This is always better
after it sits in the fridge for several hours or even overnight!
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Mathias NeelenApril 10, 2013 at 8:44 PM
Since Slap Ya Mama isn't easy to come by in Denmark, and the average Dane knows jack squat about peppers, I think you might want to include a recipe for a seasoning blend that resembles Slap Ya Mama. Here's mine:
4 parts garlic powder (NOT garlic salt, just dried up, ground garlic)
3 parts cayenne pepper
1 part black pepper
1/4 part dried habanero powder
3 parts salt
I use a clean coffee mill for blending the spices. You can use mortar and pestle as well.
You can leave out the salt, if you prefer to add salt by itself. That allows you to in-/decrease the spiciness without over/-undersalting, and you can leave out the habanero if you can't find it or if you don't like the hot stuff.
4 parts garlic powder (NOT garlic salt, just dried up, ground garlic)
3 parts cayenne pepper
1 part black pepper
1/4 part dried habanero powder
3 parts salt
I use a clean coffee mill for blending the spices. You can use mortar and pestle as well.
You can leave out the salt, if you prefer to add salt by itself. That allows you to in-/decrease the spiciness without over/-undersalting, and you can leave out the habanero if you can't find it or if you don't like the hot stuff.
