A classic Mexican quesadilla consists of corn tortillas filled with Oaxaca cheese - low-fat cheese with a texture similar to mozzarella. It’s cooked on a dry skillet until the cheese melts and served with guacamole and red salsa. But the quesadilla is such a versatile dish that you can substitute the corn tortillas with the flour tortillas, and fill it with whatever you like: vegetables, meat - chicken or beef, and cheese of your choice. It can be served with sour cream, spicy sauces, guacamole or cold condiments such as Picco de Gallo. Great for lunch, dinner or supper. Find the recipe for my Vegetable Quesadilla here.
This is a simple side dish, full of Mexican flavours and heat, cooked from ingredients everyone has on hand. The delicious, albeit quite an apparent combination of black beans and tomatoes has been enhanced with spicy chilli flakes and aromatic ground cumin. Mexican Black Beans with Tomatoes get more flavour with time, so prepare this dish in advance and keep it in the fridge at least overnight. Reheat and serve warm with tacos or Mexican crisps Totopos. Find the recipe here.