Queso de papa

 

I adore a good cheesy quesadilla with spicy potatoes. I think I could eat one every day. There is a lovely Mexican restaurant nearby that make excellent quesadillas, but I also frequently make my own ones. In these the filling is just potatoes, onion, garlic, chilli, chipotle, tomato purée, smoked cheese and mozzarella. The potatoes were pre-boiled and then added to the mix. Then I filled the tortilla wraps with the mix and fried on each side until a bit crispy.

In case you spotted the chive flowers on the plate, yes I’ve been adding chive flowers to many dishes lately. They add a lovely lilac colour, but also a subtle onion flavour. You should try it too!

These quesadillas are perfect summer food and I intend to make them quite often this summer. What are your favourite quesadilla fillings? I’m also very keen on refried beans ones.

Have a nice weekend!

 

Your VegHog

 

 

Veggie quesadillas

We have a bit of a heatwave here in Denmark right now. I already went for a morning swim in the harbour to cool down straight away after waking up. The water in the harbour is really clean and it’s nice to go for a little swim. I can’t swim for far though, because I’m so much out of shape. Otherwise I will try to stay out of sun for most of today.

Soon we’ll go out for a Mexican lunch and I’m very much looking forward to it. Before that I wanted to share my own recent homemade quesadillas with you. I love Mexican food and I also love cooking my own variations of it. I made these veggie quesadillas with beans, sweetcorn, bell pepper, rice and plenty of warming Mexican spices. They were so good. 

 

I hope you’ll all have a wonderful weekend!

Your VegHog

 

Quesadillas with spicy potatoes and beans

This weekend we have the great Street Food om Søerne food festival taking place right at our doorstep for three days. We already went there yesterday to check out the food trucks and booths, and to have some evening snacks. I still have a long list of tasty things to try, so we will be heading there again today. I will write a post about the festival at the end of it, but now first a quick quesadilla post.

I made these vegetarian quesadillas with the amazing No Fairytales beetroot tortillas to give them more colour. They contained twice-baked new potatoes, black-eyed beans, butter beans, bell pepper, tomatoes, cheese, chipotle and Mexican spices.

Quesadillas with spicy potatoes and beans

Ingredients

8-10 new potatoes

1 red bell pepper

6 cherry tomatoes

½ cup cooked black-eyed beans

1 cup cooked butter beans

1 onion

2 garlic cloves

1 red chilli

1 chipotle chilli

Vegetable oil for frying

2 tbsp tomato purée

½ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

½ tsp Mexican oregano

100 g grated Cheddar

5 beetroot tortillas

Method

Cook the potatoes in water until done.

Chop the vegetables and start frying the onion in oil.

After the onion is softened, add the garlic, chillies and bell pepper to the pan.

After a while, also add the tomatoes, beans and potatoes to the mix, followed by the seasoning.

Let simmer under the lid until the flavours have blended.

Place some of the potato and bean mix on a tortilla with cheese, fold and fry them on both sides in a pan.

And they are ready to be served. I served the quesadillas with fresh peas on the side. Enjoy!

Have a nice weekend everyone!

Your VegHog

Quesadillas with pinto beans in tomato sauce

I'm now in a situation that I've cooked a couple of dishes a week or two ago, but not posted them yet. Of course I didn't take notes of the recipes while I was cooking, and now need to think really hard what went into them. These quesadillas are one of those dishes, but I think I remembered now pretty well how I made them, as the sauce inside was just one of my basics. I try to catch up with the other recipes as soon as possible, before I fully forget them!

I'm on holiday now and will be heading to Finland next week. I'm very much looking forward to this small autumn break at home. Let's hope that I'll have a little bit of time to catch up with posting as well.

And now to these quasadillas that were very much inspired by a local taco place that makes such lovely veggie quesadillas. They have brilliant salsas too. Instead of making my own salsas, I used these two new salsas that I recently detected in the shop. I got a tomatillo and a chipotle one, and can't decide which one is better. I also adore these pinto beans, which I decided to use as the main protein in this dish.

Quesadillas with pinto beans in tomato sauce

Ingredients

1 cup dried pinto beans

1 can plum tomatoes

1 fresh onion

2 garlic cloves

2 red chillies

1 tsp salt

½ tsp ground black pepper

1 lime

Grated cheese

Tortilla wraps

Salsas

Method

Soak the pinto beans overnight and then cook in water until done.

Chop the onion, garlic and chilli finely and cook them in oil until soft. Add the tinned tomatoes into the saucepan and let simmer and reduce.

Season the sauce, and also add the beans to the sauce once they have been cooked.

Fill the tortilla wraps with the bean-tomato mix and cheese and bake in the oven until the cheese has melted.

Serve with fresh lime and salsas and enjoy!

Your VegHog