Phil Vickery's Mexican Feast 🌮
The weather might have taken a turn where you are, but Phil Vickery’s making sure that doesn’t dampen your summer dinner plans. He’s brightening things up in the kitchen, and adding a touch of spice, with his cheesy, delicious quesadillas - which he serves with homemade guacamole and salsa.Â
Cheesy chicken quesadilla
Serves 4
Ingredients
2 tbsp olive oil
2 very thinly sliced large red onions
12-14 slices pickled jalapenos
200g strong Monteray Jack or Cheddar cheese, grated
250g wafer thin chicken
4 tbsp roughly chopped, fresh coriander
6-8 tbsp mayonnaise
1 lime
8 large soft wraps
Method
1. Gently fry the onion in the oil until soft and golden, about 15 minutes.
2. Divide the ingredients between the 4 four wraps.
3. Sprinkle a generous amount of cheese onto one wrap.Â
4. Place the chicken and more cheese on top.
5. Blob on the mayonnaise, coriander, jalapeno and a squeeze of lime.
6. Top with the second tortilla, then place into a medium heated frying pan to start the cooking process.
7. Cut a piece of baking parchment to fit snugly on the top tortilla.
8. Gently heat a second frying pan and then place on top of the baking parchment so you cook from above and below. You can pop the pans into a hot oven to cook through if you want.
9. You may need to reheat the top pan a couple of times to warm through fully.
10. Alternatively, you can cook in a quesadilla cooker.
11. Lift the cooked quesadilla cut and eat.
Spicy Pork quesadilla
Serves 4
Ingredients
250g pork fillet
½ tsp dried chilli
½ egg white
1 tbsp cornflour
1 small red onion, very finely chopped
1 x 400g can of chopped tomatoes in juice
150g grated Monterey Jack cheddar
2 tbsp fresh coriander
Squeeze of lime
8 soft tortillas
Method
1. Cut the pork into very thin strips.
2. In a bowl mix the chilli, egg white and cornflour well then add the pork with a pinch of salt. Coat well.
3. Heat a non - stick wok and cook over a high heat and add a little oil, then saute the onions really quickly. Add the coated pork and cook again over a high heat until the pork takes a little colour. Add the tomatoes and cook down until you have thick sauce, season and cool.
4. Lay one tortilla into a non-stick frying pan and spoon a ¼ of the mix over evenly.
5. Add a sprinkling of cheese and some fresh coriander and squeeze lime.
6. Top with a second tortilla and place the tortilla on a medium heat to start the cooking process.
7. Cut a piece of baking parchment to fit snugly on the top tortilla.
8. Gently heat a second frying pan and then place on top of the baking parchment so you cook from above and below. You can pop the pans into a hot oven to cook through if you want.
9. You may need to reheat the top pan a couple of times to warm through fully.
10. Alternatively you can cook in a quesadilla cooker.
11. Lift the cooked quesadilla cut and eat.
Sweet potato, pepper and corn quesadilla
Serves 4
Ingredients
2-3 tbsp any oil
1 small can of sweetcorn
300g roughly sweet potato cut into 1cm cubes
1 red pepper, again cut into 1cm cubes
100mls water or veg stock
½ can refried beans
6 spring onions, finely chopped
2-3 pickled jalapenos, sliced
150g finely grated Monterey Jack cheddar
1 tsp dried oregano
salt
pepper
8 soft tortillas
Method
1. Heat the oil in a large frying pan or wok.
2. Add the sweetcorn and cook until it pops and has a really good colour.
3. Next add the potatoes and peppers, water or stock, cover and cook over a high heat until, then potatoes are cooked, then remove the lid and boil off all the moisture, season well.
4. Spread 4 of the tortillas with a spoon of refried beans.
5. Spoon over the hot potato mix evenly.
6. Place on a few spring onions, jalapenos, cheese and a dusting of oregano.
7. Place into a frying pan or quesadilla press.
8. Top with a second tortilla and place the tortilla on a medium heat to start the cooking process.
9. Cut a piece of baking parchment to fit snugly on the top tortilla.
10. Gently heat a second frying pan and then place on top of the baking parchment so you cook from above and below. You can pop the pans into a hot oven to cook through if you want.
11. You may need to reheat the top pan a couple of times to warm them fully.
Guacamole
Serves 4
Ingredients
2 ripe avocados, halved stones removed
2 small shallots, peeled and finely chopped
1 cloves of garlic, crushed
1-2 tsp sherry vinegar
2 small ripe tomatoes, roughly chopped
1-2 tbsp good quality extra virgin olive oil
juice 1 large lime
2 tbsp chopped fresh coriander
salt and freshly ground pepper
Method
1. Using a dessert spoon, scoop out the avocado flesh and break up in a bowl with a fork.
2. Next add the shallots, garlic, vinegar, chopped tomatoes and mix well.
3. Then add the oil, lime, coriander and plenty of salt and pepper, mix well.
Pico De Gallo
Serves 4
Ingredients
4 large ripe tomatoes, finely chopped, but not mush
½ red onion very finely chopped
6 tbsp chopped fresh coriander
½ small red jalapeno chilli, finely chopped
salt
ground pepper
juice 1 lime
2 tbsp oil, any
Method
1. Mix everything together really well and leave for 10 minutes. Serve.