I think I have to come to terms with the fact that I am not a computer geek. Not only NOT a geek, but a sheer inability to understand, comprehend, take in, get my head around all the jargon! I can honestly say, that when I started a food blog I didn't think I needed a degree in statistics. Just for the record, it was my least favourite subject. So, you might just about understand where I am coming from. When people throw words at me like SEO or algorithm, I am a bit like, "Wha". Exactly! Where does that leave me in the food blogging world? Why at the very bottom of the ladder. In fact, I would say desperately trying to hang on the bottom rail before plunging into a sea of desperation.
Why is all this important? If I ever find out, I'll let you all know! In the meantime, I will continue cooking and sharing which is what I dearly love doing. Leave all the jargon to the geeks!
For now, lets get down to something yummy.
All geekery aside, these are some pretty tasty quesadillas. I love anything that you can put inside a wrap. If it has guacamole, even better. We had these quesadillas for lunch on Saturday for like the billionth time and I am only now getting around to finally adding them to the blog. Usually when I make them, there is no time for the camera, as they are gobbled up before I can grab it!
There is no secret ingredient or method to these quesadillas. They are just good ol' basic food that I thought you might all like to see and try (maybe). They are easy peasy and delicious. It always seems as lot of steps with all the chopping involved, but the cooking time is minimal. So, it can be all prepared in advance and cooked when ready. Great for a casual dinner get togethers with friends.
Makes 8 / Prep time: 30 minutes / Cook time: 15 minutes
3 Chicken breast, cut into thin strips
Juice of two lemons, divided
Juice of one lime
3 Tablespoons of olive oil, divided (more if needed)
2 Garlic cloves, crushed
1 Dried chilli, finely chopped
1 Teaspoon of ground cumin
1 Cup/115 grams of grated cheddar cheese
2 Avocados, chopped
Small bunch fresh chopped cilantro
1 Cup sour cream
2 Tomatoes, diced
2 Spring onions, finely chopped
8 Flour Tortillas
In a large bowl make the marinade for the chicken by adding 1/2 of the lemon juice, 1 tablespoon of the olive oil, garlic, cumin, chilli and salt. Stir well to combine and pour over chicken. Cover and refrigerate for one hour.
Make the guacamole, by adding the chopped avocados, remaining lemon juice and a little salt to a bowl. Mash with a fork until smooth. Cover and set aside.
Heat 2 tablespoon of the olive oil in a large cast iron or steel skillet. Cook the chicken on a high heat for about 8 minutes or until no longer pink on the inside and golden on the outside. Remove from heat and set aside.
Meanwhile, lay your flour tortillas out on a flat surface. Evenly distribute the chicken and top with cheese, tomatoes & spring onions. Fold over into a half moon shape.
Heat the last 1 tablespoon of olive oil in a non stick skillet set over a medium-high heat. Place quesadillas in the pan and cook each side until golden, about 3 minutes per side. Remove from heat and repeat for remaining quesadillas.
Fill each cooked quesadilla with guacamole, sour cream, and top with fresh cilantro and a drizzle of lime juice. Cut each one in half and serve.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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