Quick and easy and versatile.
Serve with tortillas or a bed of rice or a green salad.
1 tablespoon olive oil
500 g chicken thighs, cut into 2 cm pieces
1 large carrot, cubed
1 red capsicum, coarsely chopped
1 tomato, coarsely chopped
1 can x 420 g Heinz Beanz Creationz Fiery Mexican Style Beans or Heinz Beans Creationz Mexican Salsa Chilli (for a milder meal)
100 g canned corn kernels, drained
1 tomato, finely chopped
1/3 cup coriander leaves
1 avocado cubed
Lime wedges to serve
Heat the oil in a large deep frying pan over the medium heat. Add the chicken and cook for 5 minutes or until browned. Remove chicken to a bowl.
Add carrot and capsicum to pan and cook for 3 minutes or until starting to brown. Add tomato and ¼ cup water and bring to a simmer. Add the chicken and beans. Cook covered stirring occasionally for 10 minutes or until chicken is cooked. Add the corn and stir through until heated.
Salsa: in a bowl combine tomato, coriander and avocado.
Serve with tortillas or tacos or nachos and lime wedges.
(Coles Food magazine August 2015)
Great for an easy weekend meal or a snack or a way to use up left over meats.
There are so many variations on this theme with this recipe using a few core ingredients. You can use left over roast chicken or a store bought bbq chicken or shredded Sun Pork. You can substitute cabana for chorizo and you can add in 1/4 cup taco sauce or a small can of red kidney beans.
500 g cooked chicken diced
4 shallots, finely sliced
2 chorizo chopped and cooked
1 red chili finely diced
150 – 200 g grated cheese (we use a Pizza Cheese packet mix or use half mozzarella and half cheddar)
Salt and pepper to taste
8 corn tortillas
Place all ingredients in a bowl and mix to combine.
Lay out 4 corn tortillas and divide mixture evenly between them. Top with remaining tortillas.
Place under the griller (two at a time) or use a large heavy duty non stick frying pan (one at a time).
Once browned, turn over tortilla and cook the other side until the cheese is melting.
Cut quesadillas into quarters and serve.
Peanut Satay Sauce
1 medium onion, finely chopped
3 cloves garlic, crushed
1 tablespoon peanut oil
1 tablespoon vinegar
2 tablespoons gf soy sauce
2 tablespoons dry sherry
1 tablespoon brown sugar
½ cup crunchy peanut butter
400 ml coconut milk
Add vinegar, soy sauce, sherry and brown sugar and cook for 1 minute.
Stir in peanut butter to combine.
Slowly add the coconut milk and cook over low heat until well blended.
PS Despite what my husband says about the look of the peanut sauce, this is really a creamy and tasty sauce worth getting the fry pan dirty for.
If you want to travel the world without too much fuss and bother then try the Passage to… range of products.
Advertised as Quick and Easy. All Natural. Gluten Free. you can travel to Sri Lanka, India, Morocco, Italy, Spain, Singapore, Japan and Indonesia and a few other places around the world.
What I really like about these products is that with 500 g chicken or beef you can produce a hearty meal with little time and effort. You can either follow the recipe on the packet or add your own twist to the flavour base.
So for me, they are a pantry staple for those occasions when I am lacking inspiration and time.
They are also a good starting point for your teenager to learn to prepare and cook meals.
I have found that Coles carry more of Passage to… range than Woolworths.
So……, where are you dining tonight?