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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 25.2000007629395px;">I love Mexican food and when Chris was in America, I asked him to get me some spices and liquid smoke. He couldn&#8217;t find the specific spices I was after but brought back a big bottle of liquid smoke. This is a really easy recipe for making your own Quesadillas. They traditionally are served with the filling in the middle of two which have been reheated, but I like mine open faced. You could add any veggies of choice, I usually would substitute black beans and sweet potato for the corn and kidney beans but haven&#8217;t found either here in Germany.

Quesadillas
Ingredients

                       

  • 1 tablespoon olive oil, divided
  • 1  onion, sliced
  • 2 cloves garlic, minced
  • 1 jalapeño, minced (remove the membrane and seeds if you don’t like it hot)
  • 1/2 large eggplant, diced
  • 1 tin sweet corn, drained and rinsed
  • 1 tin kidney beans, drained and rinsed
  • 1/2 capsicum, diced
  • 2 teaspoon cumin
  • 2 teaspoons liquid smoke 
  • 8 flour tortillas (see recipe below)
  • 1 cup vegan shredded/grated cheese (stayed tuned for cheese review tomorrow)

Instructions

  1. Fry onion, garlic and chillies (if you like chillies add more)
  2. Add eggplant and fry until browned and soft
  3. Add capsicum, corn and beans
  4. Add cumin and liquid smoke
  5. Cook until warm
  6. Tasty and adjust seasoning if you like

 

Serve on a warm tortilla with guacamole and your favourite vegan cheese.

 

                     

Tortillas

Ingredients

  • 1 1/2 cups flour
  • 1/5 cup olive oil
  • 1/2 cup warm water 
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder.

Instructions

  1. Combine dry ingredients and stir well for one minute.
  2. Add warm and oil and stir until the dought is well combined,
  3. Turn out onto a floured board and knead lightly. 
  4. Cut in half again and again until you have 8 pieces.
  5. Roll each piece until a ball and flatten with the palm of your hand.
  6. Leave to rest for 15 minutes, covered with a clean tea towel
  7. After rest period, heat a large pan over medium-high heat. 
  8. Roll each dough piece into a rough circle, keep the chopping board and rolling pin lightly floured. 
  9. Don’t stack uncooked tortillas on top of each other or they will get soggy.
  10. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface.
  11.  Remove from pan with tongs and stack in a ziplock bag till all tortillas are cooked. This will keep them soft and pliable.