I am here with another quesadilla recipe but with the traditional cheese that gives quesadilla the name quesadilla. I am going to share a delicious quesadilla with mushrooms and jalapenos but loaded with the traditional queso cheese – the queso fresco. Let’s see how to make this simple yet yummylicious quesadilla with the queso cheese.
Yes, you read the title right. I am talking about Jalapenos in the kid’s lunchbox series. Try this insanely delicious combination of Jalapenos and cheese inside the warm and soft flour tortillas; you might never know, your kids might ask for second servings. Check out the recipe and see how I sneaked in this spicy Jalapeno peppers and made this not-so-spicy Jalapeno Cheese Quesadilla.
Looking healthy alternatives for regular potato fries? How about some fiber-rich Baked Jicama Fries? Yes, that’s what I am going to share today. So what is Jicama(pronounced as hee-cama)? It is an edible root grown in the warm climates of Central America, the Caribbean, the Andes Mountain regions, and Southern Asia, where it’s an essential as well as an extremely versatile food source. It is popularly known as Mexican Yam Bean or Mexican Turnip.
Finally, I am posting a cake recipe for this blogging marathon. I am glad that I am sharing our family favorite – Tres Leches Cake, of course, the eggless version. :-) We all know that this is a famous Mexican cake and Tres means three and leches mean milk. It’s a sponge cake soaked in three milk mixture; Whole milk /heavy cream, condensed milk, and evaporated milk. I did not use any butter for this recipe. It’s light, spongy cake with the air bubble, and this texture helps to absorb the milk and make it moist and juicy.
After the rich and scrumptious festive foods, all I want is some simple, light, healthy and comfortable one-pot meal. Today I am going to share one such recipe – Vegetarian Jambalaya with leftover rice, yes I prepared it with leftover rice. According to the wiki, Jambalaya is a dish of Louisiana origin of Spanish and French. For me, it reminded me of vegetable and rajma pulao. I served this with tortilla chips, and it became a filling and a complete meal.
A short break for Diwali snacks and sweets. What do you do during a movie break? But some popcorn and start the movie again right? I am doing the same thing too. A Popcorn Break today.
When you are watching a movie you need something to munch and sip. What’s better than homemade popcorn? Theatre or home, Tea or soda – popcorn goes well with any combo. This recipe is called Popcorn Ole. It seems it is a very popular Mexican street food. It pretty much has all the flavors. Tangy, spicy and creamy with a bit of sweet – oh yum.
Two weeks has gone already. The third week theme is “condiments from different countries”. Another interested theme huh? When I was looking back at my old posts I realized I have missed many basic recipes. So decided to post all simple sauces, dips for this week. So starting with my favorite one – Guacamole.
Guacamole is a no stove spanish dip which is traditionally made by mashing ripe avocados and sea salt with a mortar and pestle. We get fresh guacamole prepared in mortar pestle in front of us in Chevys. Its chunky but yum and perfect for chips. I wanted to try a similar chunky guacamole as they prepare in chevys. The tradition recipes just calls for avacados and sea salt. But you can add onions, tomatoes, green chillies or salsa along with lime juice, cilantro. I usually prepare with whatever ingredients I have it at home.
Before getting into the recipe, I would like to mention the beneficial properties of Avacado.
- Its a natural source of lecithin and rich in copper which aids in red blood cell formation.
- Used as a remedy for ulcers and known to moisturize the skin.
- It contains easily digested fat primarily in the form of monounsaturated oils.
- The other main ingredient it has is fluorine. As fluorine in food is volatile and evaporates with cooking avocados are best as they can be consumed raw without cooking.
- Ripe Avacados – 2
- Finely Chopped onions – 2 tbsp
- Finely chopped tomato – 1
- Green chilly – 1 (Deseeded and finely chopped)
- Salt – 1 tsp
- Lime juice – 3 tsp
- Finely chopped Cilantro – 1 tbsp
- Remove the avocado skin and seed and make it into chunks
- Add them in the mortal and mash them.
- Now add the other ingredients and mix well.
That’s it. Yummy Avacado dip is ready and serve with chips.
I wanted to prepare one Mexican combo for this week’s theme. That’s when I got this recipe from my colleague – Quinoa and spinach burrito. The recipe was super simple and very healthy so I thought of trying it right away for the International combo. And you know what prepared a huge batch of my slow cooker rajma so thought using the rajma gravy instead of boiled/canned beans. To my surprise Spinach and quinoa cooked with a hint of oregano and combined with rajma was really great. My sous chef, Mr. Vaandu approved it ate one whole burrito without any complaints and made feel proud. (Touch-wood)
This week DFT theme is “Tex-Mex”. I am bringing one more stew recipe but not with quinoa. But this stew is also loaded with protein. I always see ways to add protein into our diet. Being a vegetarian that is always a difficult. I have to keep doing my protein math at least for my kiddo. So coming to this recipe it is loaded with three different kind of beans (Black beans, pinto beans and Red Kidney beans) which are good source of protein and fiber. Also we add corn which gives the carbs and bell peppers and chili powder the other essential nutrients.This making it a complete balanced meal and diabetic friendly too. I prepared this without oil too.You can see the benefits of bell peppers and red chili powder here.