Here There and Everywhere

Expat wanderer

AdventureMan’s New Adventure: Cinco de Mayo

When he ‘retired,’ AdventureMan chose Thursdays as his day to cook. It’s worked out well. Recently, he has perfected Naan, baked on our grill. We’ve had it several times – it just tastes so good, fresh off the grill, and he bastes it with either olive oil and garlic, or olive oil and sesame seeds. Oh, yummmmmm.

“I’m feeling stressed,” he admitted yesterday morning. “It’s my day to cook and I don’t have any ideas.”

“It’s also Cinco de Mayo,” I said, and that was all I had to say, he was off and running.

All I can say is BRAVO. BRAVO, AdventureMan, Cinco de Mayo was a taste treat. They were fabulous.

He found his recipe on AllRecipes.com, and made it pretty much just as they said to make it, serving it with a small bowl of home-made pico de gallo and a small bowl of sour cream. Oh YUMMMM. This is the recipe he used:

Pico de Gallo Chicken Quesadillas
By: Tony Cortez

Ingredients

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves – cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

Directions

In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside. (This is the pico de gallo)

In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters.

Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

I’ve never seen him so happy as he has been the last couple months.

May 6, 2011 Posted by | Adventure, Aging, Arts & Handicrafts, Cooking, Cross Cultural, ExPat Life, Florida, Food, Living Conditions | 1 Comment

   

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