Leftover Makeover

I made Enchiladas in Hotdogs & Enchiladas For Danish Boys and had some of the chicken filling as well as tortillas leftover. Now, I may be an extravagant cook but not a wasteful one. Even though fridge space is scarce, I wasn’t about to just toss my leftovers into the trash. I knew exactly what I was going to do with them the next day.

There was just enough chicken to fill one quesadilla which wasn’t going to feed the both of us. Fortunately, I had some fresh spicy beef sausages. Deceptive these sausages… They look like skinny regular beef sausages but they pack a fiery punch! Love them! I sliced them, fried them and filled another quesadilla.

Quesadillas are very versatile. They do not have to be purely Mexican. You may fill your quesadilla with anything you want. I like to think of them as Mexican grilled sandwiches. I’ve done a breakfast version with scrambled eggs, bacon/ ham, tomatoes and cheese. My DCM liked that plenty. Veer from the Mexican route and use leftover curry or a stew as filling as well. Go crazy!

Quesadillas are a lot easier to put together than Enchiladas. Place tortillas on baking paper on an oven sheet, layer on cheese and filling of your choice then more cheese, maybe some tomatoes, re-fried beans or salsa, top with more tortillas, and pop in a pre-heated oven (175 degree Celsius). I place a sheet tray on top of the quesadillas to weigh them down as the top tortilla has a tendency to curl. This does not happen when you cook them in a pan. So there is that for another option. I prefer to just chuck them all into the oven as it saves time and effort.

Serve with some salad on the side and guacamole.

Gooey cheese...

Gg’s Chicken Enchiladas

Enchiladas do take quite some effort and time but they are well worth it. I’ve made a simple and non-traditional version here but it is very good nonetheless. If you cannot be bothered making your own guacamole or salsa, use store-bought versions. I highly recommend El Paso. Substitute chicken for beef or even prawns. If you do use prawns, do not cook them all the way through first, make sure the enchilada sauce is hot when you spoon over the tortillas and crank the heat of your oven to the highest temperature to melt the cheese faster. You do not want to overcook the prawns.

I found what I now deem as the best cheese for making Mexican food (funny it’s made by a Danish company). Arla Finello® Tex Mex cheese is cheesy. gooey, spicy awesomeness! There are bits of chilli flakes and other spices mixed into the cheese which added a real kick to my Enchiladas!

Make these as spicy or mild as you like and eat them with excessive amounts of guacamole and sour cream. It’s not diet food by the way 😉

Gg’s Chicken Enchilada Chicken Filling Recipe:
(serves 4 – 6)

Ingredients

  • 3 sides of big chicken breasts (cut into 1.5cm slices)
  • 2 large white/ purple onions (roughly chopped)
  • 1 tablespoon vegetable oil (reserved for frying)

Chicken seasoning –

  • 1 tablespoon dried oregano
  • ½ tablespoon dried chilli powder (or to taste)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 pinch ground cinnamon
  • 4 tablespoons vegetable oil

Directions:

  1. Combine chicken breasts, onions and seasoning; mix well to coat.
  2. Marinate for a minimum of an hour up or overnight.
  3. Heat pan with reserved oil, add a little more if you prefer.
  4. Add chicken and onions.
  5. Toss well and cook through.
  6. Leave to cool to warm.

Gg’s Chunky Salsa Recipe:

Ingredients

  • 1 regular can diced tomatoes
  • 2 big green chillies (roasted – prick chillies randomly with tip of a small knife, brush chillies with a little vegetable oil, roast in a pre-heated oven (200 degree Celsius) until the skin of the chillies turns black, pop chillies in a zip lock bag to steam for 5 minutes, remove skin, de-seed and roughly chop)
  • 1 white onion (roughly chopped)
  • handful fresh cilantro (roughly chopped)
  • 2 tablespoons lime juice
  • 1 clove garlic (finely minced)
  • salt and pepper (to taste)

Directions:

  1. Drain tomatoes and combine with remaining ingredients.
  2. Allow flavours to meld in the fridge for at least 20 minutes before serving.
  3. Allow flavours to meld for at least 20 minutes at room temperature if cooking with it.

Gg’s Simple Chunky Guacamole Recipe:
(serves 4 – 6)

Ingredients

  • 3 ripe avocados (cubed – halve avocado, remove stone, use knife to slice avocado flesh vertically and horizontally; use a teaspoon to scoop flesh out)
  • zest of 1 big lime
  • juice of 1 big lime
  • salt and pepper (to taste)

Directions:

  1. Combine all ingredients; mix well to coat.
  2. Refrigerate until ready to eat.

Gg’s Chicken Enchilada Recipe:
(serves 4 – 6)

Ingredients:

Enchilada Sauce

  • 1 regular can diced tomatoes (do not drain)
  • Gg’s Chunky Salsa

Tortillas –

  • Gg’s Chicken Enchilada Chicken Filling
  • cheddar cheese (as much as you like)
  • 6 regular corn tortillas
  • Arla Finello® Tex Mex cheese (or any cheese of your choice)

Directions:

Enchilada Sauce –

  1. Combine canned tomatoes and Gg’s Chunky Salsa in a saucepan and cook over a low flame for 10 minutes; stirring occasionally.
  2. Remove from heat and set aside.

Enchiladas –

  1. Preheat the oven to 200 degrees Celsius.
  2. Mix Gg’s Chicken Enchilada Chicken Filling with as much cheddar cheese as you like.
  3. Spread a thin layer of Enchilada sauce on the bottom of a baking dish.
  4. Place one to three tablespoonfuls of the chicken mixture in a straight line in the centre of a tortilla and roll it up.
  5. Place in baking dish and repeat until all six tortillas are done.
  6. Cover the tortilla rolls well with the remaining sauce.
  7. Sprinkle with Arla Finello® Tex Mex cheese
  8. Place in the oven and cook for 15 to twenty  minutes, or until cheese is bubbly and a little golden.
  9. Serve with Gg’s Simple Chunky Guacamole and sour cream.

Top with sauce and cheese, bake and Si Señor!

Hoarding Is A Lot Like Pizza

Don’t you think? Pizza is good. Hoarding is good. Hoarding pizza is very good.

As you know by now from I Am Hoarder, Hear Me Roar, I had a ‘have to cook, haven’t done the groceries and can’t be arsed to leave the house’ sort of week. Come Friday, I was well-prepared that should my DCM be coming home for dinner, pizza would be it.

No I do not make my own pizza crust. I’d only just started experimenting with cupcakes! Making bread is not something I’m even remotely considering right now. And why should I when Dr. Oetker‘s frozen pizzas are so good? Its Pizza Ristorante range features Funghi, Mozzarella, Quattro Formaggi, Spinaci, Speciale and Vegetale (mushroom, mozzarella, four cheeses, spinach, salami and vegetable). Dr. Oetker is the only brand of frozen pizza I buy. The crust is not too thick, the toppings are generous and the flavours are good. You can also tell that the quality ingredients used were fresh before they were frozen.

My favourite is Pizza Spinaci because I love spinach, it’s healthier and is not only great on its own but also an excellent base for piling on more toppings. The other two I prefer are Mozzarella and Quattro Formaggi.

Being a creäture of excess, I like customising my pizza. I’ve added leftover quesadilla beef, various types of cheeses, chicken I marinated and grilled, leftover chilli con carne, hams, caramelised onions, mushrooms, parma and various salamis. This time around, it would be diced cherry tomatoes and smoked salmon.

It’s so simple. Pre-heat oven, remove Pizza Spinaci from its package, top with diced cherry tomatoes and extra shredded mozzarella (we love cheese), pop into oven and wait for the crust to crisp up while the cheese melts and gets golden. It comes out of the oven, smoked salmon adorns it and dinner is served!

If you can get your hands on some Dr. Oetker pizza, try it!

My refrigerator looks weirdly empty-ish… Grocery shopping is calling out to me!