<a href="https://4.bp.blogspot.com/-lGXdfdce-0I/VASXujT5NPI/AAAAAAAAJYo/RK7hAcNz9Yg/s1600/14919846380_4970588d4c_b.jpg"><img src="https://4.bp.blogspot.com/-lGXdfdce-0I/VASXujT5NPI/AAAAAAAAJYo/RK7hAcNz9Yg/s1600/14919846380_4970588d4c_b.jpg" alt="" width="400" height="340" border="0" /></a> <span style="font-family: Arial, Helvetica, sans-serif; line-height: 25.2000007629395px;">I love Mexican food and when Chris was in America, I asked him to get me some spices and liquid smoke. He couldn’t find the specific spices I was after but brought back a big bottle of liquid smoke. This is a really easy recipe for making your own Quesadillas. They traditionally are served with the filling in the middle of two which have been reheated, but I like mine open faced. You could add any veggies of choice, I usually would substitute black beans and sweet potato for the corn and kidney beans but haven’t found either here in Germany.
- 1 tablespoon olive oil, divided
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 jalapeño, minced (remove the membrane and seeds if you don’t like it hot)
- 1/2 large eggplant, diced
- 1 tin sweet corn, drained and rinsed
- 1 tin kidney beans, drained and rinsed
- 1/2 capsicum, diced
- 2 teaspoon cumin
- 2 teaspoons liquid smoke
- 8 flour tortillas (see recipe below)
- 1 cup vegan shredded/grated cheese (stayed tuned for cheese review tomorrow)
- Fry onion, garlic and chillies (if you like chillies add more)
- Add eggplant and fry until browned and soft
- Add capsicum, corn and beans
- Add cumin and liquid smoke
- Cook until warm
- Tasty and adjust seasoning if you like
Serve on a warm tortilla with guacamole and your favourite vegan cheese.
- 1 1/2 cups flour
- 1/5 cup olive oil
- 1/2 cup warm water
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder.
- Combine dry ingredients and stir well for one minute.
- Add warm and oil and stir until the dought is well combined,
- Turn out onto a floured board and knead lightly.
- Cut in half again and again until you have 8 pieces.
- Roll each piece until a ball and flatten with the palm of your hand.
- Leave to rest for 15 minutes, covered with a clean tea towel
- After rest period, heat a large pan over medium-high heat.
- Roll each dough piece into a rough circle, keep the chopping board and rolling pin lightly floured.
- Don’t stack uncooked tortillas on top of each other or they will get soggy.
- When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface.
- Remove from pan with tongs and stack in a ziplock bag till all tortillas are cooked. This will keep them soft and pliable.