Well, hello! It’s been a while and no, I am not dead. I don’t have any particular reason for being away for so long – I just needed some time to decompress and take a break. I do love this little corner of the internet where I talk about food, but after 500+ of published blog posts, I feel like I kinda need to slow down. I don’t plan on leaving, far from it. But I’ll probably post less frequently.
But let’s talk food, shall we? This quesadilla dish was inspired by a fancy sourdough pesto and cheese sandwich I had recently. I wanted to create something which would be similar in flavor, but would also work well enough as a workday lunch. I also sneaked in some sauted veggies to make the meal a bit healthier and made the cheese amount a bit more sensible. These turned out very delicious and even though the ingredient list seems sort of endless, this dish is super versatile and you can definitely use up any random leftovers you might have lying around.
INGREDIENTS:
(Yields 8 servings / 0.89 per serving / 7.17 EUR for all)
For the chicken:
1 boneless skinless chicken breast (2.00 EUR)
½ tsp salt (0.01 EUR)
½ tsp freshly ground black pepper (0.03 EUR)
1 tbsp Sriracha (0.07 EUR)
1 tbsp mustard (0.07 EUR)
2 tbsp olive oil (0.09 EUR)
For the veggies:
1 tbsp olive oil (0.04 EUR)
1 head of broccoli (0.67 EUR)
1 large red pepper (0.40 EUR)
1 onion (0.10 EUR)
Good pinch of salt (0.01 EUR)
Good pinch of freshly ground black pepper (0.02 EUR)
½ tsp garlic powder (0.03 EUR)
½ tsp dried oregano (0.03 EUR)
For the assembly:
8 tortillas (1.60 EUR)
1 cup pesto (0.80 EUR)
2 cups shredded melty cheese (0.80 EUR)
¼ cup pickled jalapenos (0.40 EUR)
METHOD:
Cut the chicken into thin fillets, then toss together with salt, pepper, Sriracha, mustard and olive oil. Leave to marinate for at least 30 minutes, but best overnight. Fry the chicken fillets on a non-stick pan, then cut into small chunks.
To the same pan you’ve used for frying the chicken, add another tablespoon of olive oil and chopped-up broccoli, red pepper and onion. Season the veggies with salt, pepper, garlic powder and oregano, then cook for about five minutes until slightly softened.
When ready to assemble the quesadillas, smear pesto on each tortilla, then top with chicken, veggies, cheese and a few jalapeno slices. Fold the tortilla in half, then lightly toast on a dry non-stick skillet on both sides. You can also lightly crisp up the quesadillas in the oven if you are super lazy (like I was). Serve warm.
Pozdrav svima! Prošlo je nešto vremena i ne, nisam umrla. Nemam neki specifični razlog zašto sam toliko bila odsutna – jednostavno sam trebala malo vremena za dekompresiju i odmor. Volim ovaj svoj mali kutak interneta gdje blebećem o hrani, ali nakon 500+ objavljenih recepata, imam osjećaj da trebam malo usporiti. Nije mi u planu nikakav odlazak, daleko od toga. Ali sigurno ću manje postati u budućnosti.
Ali ajmo mi sada malo o hrani, može? Ovaj recept za quesadilje je bio nadahnut fancy sourdough sendvičem sa pestom i sirom kojeg sam nedavno jela. Ideja mi je bila da napravim nešto što je slično po okusu, ali bi također funkcioniralo i kao ručak koji mogu ponijeti na posao. Uz to sam unutra ubacila i dinstano povrće kako bi cijela priča bila mrvicu zdravija, a količina sira ipak malo razumnija. Sve mi je ispalo baš super, a iako vam se lista sastojaka možda čini beskrajnom, jelo je zapravo skroz prilagodljivo te u njega možete ubaciti koje god već stvari imate kod kuće.
SASTOJCI:
(Za 8 porcija / 6,71 kn po porciji / 53,66 kn za sve)
Za piletinu:
1 pileća prsa bez kostiju i kože (15,00 kn)
½ žličice soli (0,01 kn)
½ žličice svježe mljevenog crnog papra (0,25 kn)
1 žlica Srirache (0,50 kn)
1 žlica senfa (0,50 kn)
2 žlice maslinovog ulja (0,66 kn)
Za povrće:
1 žlica maslinovog ulja (0,33 kn)
1 glavica brokule (5,00 kn)
1 velika crvena paprika (3,00 kn)
1 luk (0,75 kn)
Dobar prstohvat soli (0,01 kn)
Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)
½ žličice češnjaka u prahu (0,25 kn)
½ žličice sušenog origana (0,25 kn)
Za složiti quesadilje:
8 tortilja (12,00 kn)
1 šalica pesta (6,00 kn)
2 šalice ribanog topljivog sira (6,00 kn)
¼ šalice ukiseljenih jalapenosa (3,00 kn)
PRIPREMA:
Piletinu narežite na tanke filete pa pomiješajte sa solju, paprom, Srirachom, senfom i maslinovim uljem. Pustite da se marinira barem 30 minuta, ali najbolje preko noći. Pileće filete prepržite u tavi pa narežite na trakice.
U istu tavu gdje ste ispekli piletinu dodajte žlicu maslinovog ulja, sjeckanu brokulu, papriku i luk. Začinite povrće solju, paprom, češnjakom u prahu i origanom, pa kuhajte jedno pet minuta da sve omekša.
Kada ste spremni za slaganje quesadilja, namažite svaku tortilju pestom, pa dodajte piletinu, povrće, sir i par kriški ukiseljenih jalapenosa. Tortilje presavijte na pola, pa lagano sa obje strane tostirajte na neprijanjajućoj tavici. Quesadilje također možete zahrskati i u pećnici ako ste ekstra lijeni (kao što sam ja bila, ha!). Poslužite toplo.
Crunch Crunch Away 