Food Challenge Recipe 25: Oven-Baked Quesadillas and BBQ Seasoned Rice

This week I really fancied something Mexican but didn’t know what. I actually gained some inspiration from a Gousto box recipe on their website. I didn’t feel the value in buying the box for the recipe, and I could pretty much work out what to do from their description so I went for it!

Because I basically made this whole thing up, I didn’t really measure anything. I’m awful for doing that, but a lot of it is adding ingredients to personal taste anyway, so you’ll see you can wing it too! This recipe was for 2 people, but can easily be sized up for more.

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I started off by putting the oven to 180c (fan) and brushed a little olive oil over a baking sheet. I then took a 400g tin of kidney beans, drained and rinsed them and then mashed them in a bowl, with a potato masher. I mashed it so it was 75% mashed with a few chunkier bits.

I then added in about 1/2 cup of grated mature cheddar (adjust to taste) and some Wahaca Chipotle sauce. I mashed this all together too until I had a very rough paste. I then tasted, added a little more sauce and some salt, until I was happy with the flavour.

I placed a single soft tortilla on the baking sheet and then spread the paste over the top.

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As you can see, I didn’t spread it to the edges. I then topped it with a second soft tortilla and drizzled a little olive oil on the top. I sprinkled with sea salt flakes and then popped it into the oven for 15 minutes.

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At this point I began making the rice. I put some olive oil into my frying pan, heated it and added some chopped onion and peppers. I used the frozen ones I had in my freezer. I’d say it was about one pepper worth and half an onion I used, but you use however much you wish.

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Once these were softened (and defrosted!), I added some sweetcorn, from a can. You can use fresh or frozen if you wish.

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I tossed these about in the pan for a few minutes. Meanwhile I microwaved one pack of basmati rice. I can’t cook raw rice, it always burns, so I buy the microwave packets.

Once the rice was hot, I added it to the frying pan, and then I sprinkled about 2 tsp of BBQ seasoning. You can feel free to use fajita, cajun, peri peri or bbq seasoning. We used BBQ because it fit with the flavours we like. I added a little of the powder, stirred around, tasted and then added a little more until I was happy.

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I like to spread the rice across the whole pan, and leave it, in the hope it’ll create a little additional texture in the rice.

I cooked this until the quesadilla was done.

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When it came out of the oven it looked a little unappealing and dry. But I knew what was inside was yummy so it didn’t matter!

I cut this into 6 triangles and served out the rice.

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I left a little space on the plate for condiments. You can have soured cream, garlic mayo, ketchup, salsa, quac – whatever you want! I had garlic mayo, but to be honest, despite it looking a little dry, it didn’t need sauces.

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Inside, the quesadilla was seasoned well, tasty with the cheese and beans and a slight chipotle kick. The top was crunchy and salty and the bottom was warm and unctuous.

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The rice was also delicious. The seasoning had added a lovely warm, sweetness to the rice and the vegetables were lovely and fresh. A perfect accompaniment!

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All in all I think this recipe was a success all round. I’ll definitely be making this again, and probably very soon!

I give this recipe 10/10!

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