Ok, I think I'm relaxing into this a bit. This week has seemed a bit easier, everyone knows what their routine is, and people seem to have accepted the new reality. I now have the freezer equivalent of Jenga, in order to avoid food shopping for the next couple of weeks, and a full freezer always makes me happy - it helps with the gap between panicking that there's enough food and hating to waste anything.
In order to stuff it full, though, I had to remove a couple of lonely chicken thighs and a very icy piece of chorizo. I wanted something easy, again with hidden nutrients, so quesadillas it was. The pizza element satisfies the children and allows me to add onions, beans and tomatoes. Win.
I sort of made this up, based on what I had available. Quesadillas are very forgiving and, as long as there is cheese, you can't really go wrong. I have made a fabulous garlic and lemon chicken version in the past (too much faffing after a day at work, but delicious) and have also been known to sling in prawns or just go vegetarian with beans and cheese.
Roast the chicken thighs separately, then fry off a chopped onion, garlic and chorizo. There is nothing, absolutely nothing, that isn't made better through the addition of chorizo. Anyway, add some cumin seeds and smoked paprika and a drained can of black beans (but any beans will do), and cook the mix for a few minutes, with a splash of water. Mush up the beans a bit if you like. Then add the roasted chicken.
Next the assembly - this made 3 quesadillas, but they are very good left in the fridge until the next day if you have any leftovers (fat chance here). Pile the mixture onto tortillas, add grated cheese and plonk another tortilla on top.
Dry fry for 2-3 minutes on each side in a hot frying pan until the cheese is melty, slide onto a board and cut into pieces. Eat with your hands.
I made a quick salsa to go with this - chop some elderly cherry tomatoes, add fresh coriander if you have it, with a dash of oil and lime juice (I'm not fancy, I have lime juice in a bottle) and season well. You can add onion if you want, I'm not a fan of raw onion, so I don't. I made a side of potato wedges - potatoes hacked into wedge shapes and roasted in oil for 45 minutes. Sometimes I do the paprika or garlic thing, but these were plain (I forgot, to be honest, and sold it as a well-judged plain accompaniment to a spicy dish).
The family demolished every last bit - with added sour cream. I totally failed to get a landscape image, but crane your head around - there was even salad. And olives for some unknown reason.
In order to stuff it full, though, I had to remove a couple of lonely chicken thighs and a very icy piece of chorizo. I wanted something easy, again with hidden nutrients, so quesadillas it was. The pizza element satisfies the children and allows me to add onions, beans and tomatoes. Win.
I sort of made this up, based on what I had available. Quesadillas are very forgiving and, as long as there is cheese, you can't really go wrong. I have made a fabulous garlic and lemon chicken version in the past (too much faffing after a day at work, but delicious) and have also been known to sling in prawns or just go vegetarian with beans and cheese.
Roast the chicken thighs separately, then fry off a chopped onion, garlic and chorizo. There is nothing, absolutely nothing, that isn't made better through the addition of chorizo. Anyway, add some cumin seeds and smoked paprika and a drained can of black beans (but any beans will do), and cook the mix for a few minutes, with a splash of water. Mush up the beans a bit if you like. Then add the roasted chicken.
Next the assembly - this made 3 quesadillas, but they are very good left in the fridge until the next day if you have any leftovers (fat chance here). Pile the mixture onto tortillas, add grated cheese and plonk another tortilla on top.
Dry fry for 2-3 minutes on each side in a hot frying pan until the cheese is melty, slide onto a board and cut into pieces. Eat with your hands.
I made a quick salsa to go with this - chop some elderly cherry tomatoes, add fresh coriander if you have it, with a dash of oil and lime juice (I'm not fancy, I have lime juice in a bottle) and season well. You can add onion if you want, I'm not a fan of raw onion, so I don't. I made a side of potato wedges - potatoes hacked into wedge shapes and roasted in oil for 45 minutes. Sometimes I do the paprika or garlic thing, but these were plain (I forgot, to be honest, and sold it as a well-judged plain accompaniment to a spicy dish).
The family demolished every last bit - with added sour cream. I totally failed to get a landscape image, but crane your head around - there was even salad. And olives for some unknown reason.
I'm so glad I have relatively imminent plans involving tlatyudas, which aren't quesadillas but aren't too far off, or this would make me deeply hungry. I mean, it did anyway, but at least I know there are options.
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