Friday, November 2, 2012

Recipe: Chipotle Chickpea Salad & Mushroom/Bean Quesadillas (with Sangria, of course!)

We had a mexican feast last night, which was almost as fun to make as it was to eat (almost). The tough thing about home made Mexican is that it usually requires a lot of ingredients, especially fresh ones like jalapenos, cilantro, avocados and sour cream. If you plan ahead, the actual cooking is not hard at all. I made fresh guacamole in my Vita-Mix, another amazing worthwhile kitchen splurge. It took under 5 minutes and was really delicious. My brother chipped in and made fresh salsa, also in the Vita-Mix.

Both recipes are below...

2 Avocados (soft but no overly ripened), cored
1/2 medium sized tomato
1/2 red onion
1/4 cup lime juice
1/2 chili pepper
2 pinches of salt

The best thing about the Vita-Mix is that you barely have to cut anything up. Just toss in the above ingredients and blend on the variable 5 setting, to keep it chunky. You only need to blend for about 1 minute. Garnish with a wedge of lime.

1 tomato (firm is better, to make it less runny)
1/2 red onion
1/2 lime
1/2 tsp of salt
1/2 jalapeno pepper
cilantro to taste

Blend in Vita-Mix at variable 3 for 1 minute. Garnish with cilantro and lime, and add a dash of sea salt!

As an appetizer, I wanted to do a light and cold salad, with a crunch. I bought these tostada bowls from Whole Foods (they are pretty and tasty!), and warmed them in the oven for 2 minutes before adding the filling. See recipe for the salad below.

Chipotle Chickpea Salad
Can of chickpeas, drained and washed
Chopped red onion, marinated for 10 minutes in lemon juice and salt
Chopped cucumber
1/4 cup Mayonnaise
1 ounce chipotle chillies, pureed
1 tsp of Dijon or any Spicy Mustard
Fresh Garlic
Tostada Bowls

Blend the chipotle chillies, mustard, mayo and garlic in your Vita-Mix or any powerful blender or food processor
Separately, mix the onion, chickpeas and cucumbers with 1 heaping table spoon of the Magic Fajita Seasoning, and toss in a bowl
Add the chickpea mixture to the chipotle chili mixture, mix well
Serve in warmed tostada bowls, over a bed of washed lettuce
Top with sour cream, guac and salsa

This salad was a great beginning to our feast, especially since the Quesadillas were hot & hearty.

The entree we had is a very filling, savory and vegetarian Mexican dish. It's easy & quick to make, and you can definitely modify it using any pantry ingredients. Last night I did it with black beans and mushrooms, but have also used spinach and zucchini in the past. Check out the recipe below.

Mushroom & Black Bean Quesadillas
Black beans, drained and washed
Portobello mushroom (3 large mushrooms), chopped into small squares
1 Medium Tomato, chopped finely
1/2 Red Onion, chopped finely
Shredded Jack Cheese
Magic Fajita Seasoning
Whole wheat wraps

In a saucepan, heat 2 tsp of olive oil and then add your filling in order: Onions, mushrooms, black beans, and tomatoes. Once they start to warm and melt, add the seasoning and sea salt to taste. Let sit on a very low flame.

In a wide and flat pan, get ready to make your quesadillas. Pam spray well, use a medium flame, and lay flat a whole wheat wrap. Once it starts to heat, add your filling to the middle, leaving an inch all around the sides. Top with another whole wheat wrap, making a sandwich. Once the bottom is sizzling, flip very carefully. If you are not good at flipping, use a wide and flat spatula and flip into another pam sprayed pam on medium flame.

Lastly, slide onto your counter top and cut into fours like a pizza. Serve in a pretty dish with any toppings you like!

We wanted to have margaritas but didn't have the ingredients on hand, so last minute, we made yummy sangria using this recipe (substituting red wine for white). We forgot to take pictures of it but it was perfect... you'll have to take my word for it ;-)

Fiesta with our Hurricane Refugees

1 comment:

  1. sounds so tasty, like the pictures and the describtion!!