Posts tagged Mexican

What Jason Derulo, the Old El Paso family and my kitchen have in common…

Sometimes you have to give advertising agencies a little golf clap. While they devote their days to making content that leaves us half-demented, they do get their job done, achieving their goal of successfully branding a product to the point where we can’t walk past an item on the supermarket shelves without humming its jingle or having the tagline drift through our brains.

So it is with Old El Paso, whose little cute cheering families and mariachi tunes play around in my mind every time I walk past their products. Which is pretty crazy, since I don’t even buy them. I think other brands do better tortillas and even my jalapeños are now bought from a brand at the greengrocer. Still, I couldn’t help but imagine the little Mexican family gathered together, giving me a cheer as I presented this dinner the other night.

My kids weren’t quite as jubilant as their TV counterparts, but they devoured these completely simple-to-make wraps. And as Jason Derulo will testify is possible, the trumpets of celebration played in my head, which is close enough.

Pop foil around the kid's ones to avoid too much mess.

Adults can pop in jalapenos and fresh herbs.

One dish, one bowl, Mexican chicken wraps

Marinade
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild paprika
1 tsp dried oregano
1 tbsp BBQ sauce (optional, but recommended!)

800g chicken thigh fillets
1 red onion, cut into wedges
1/2 red capsicum, cut into thick slices

Salsa
310g can corn kernels, drained
1 roma tomato, finely diced
2 spring onions, finely sliced
1/2 red capsicum, finely diced
Juice of 1 lime
2 tsp olive oil
2 tsp apple cider vinegar
Coriander (optional – my kids hate it, so I just add it to mine after I’ve served them)

To serve (you choose what will suit your household): wraps, avocado, jalapeños, sour cream, parsley or coriander

If you remember, pop the chicken in the marinade in the morning and let it spend all day in the fridge getting extra tasty.

Combine the oil and spices in a glass dish or ceramic bowl. Remove the excess fat from the chicken, cut into a couple of pieces and smother it in the spice rub.

Preheat the oven to 200C.

Place the chicken into your oven tray (line with foil or baking paper to help with the clean up). Toss over the onion wedges.

Bake for 20 minutes. Use tongs to turn the pieces over. Mix through the capsicum. Return to the oven for another 15-20 minutes until the chicken is cooked through (thigh meat stays a bit pink, but also doesn’t dry out, so if you’re not entirely sure if it’s cooked, just chuck it back in for another 5-10 minutes).

Meanwhile make your salsa: Combine everything in a bowl. Done. It’s a tough recipe. See how you go.

The big reveal:
Serve the chicken sliced up on wraps, topped with the roasted onions, capsicum, salsa and your choice of avocado, jalapeños & sour cream.

Serves 2 adults and 3-4 kids

Like this recipe? Check out my cookbooks to find a bunch more meals that your family will love.

Like this recipe? Check out my cookbooks to find a bunch more meals that your family will love.

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What the kids eat in… Mexico

Rest assured Victorians, I’m not talking about you, but that colourful, warm territory to the south of that big scary country (the bossy one that cruises the world picking fights with little countries, pushing freedom and the right to eat donuts for breakfast, get morbidly obese then craned out of our house by emergency services). The territory of Dora and Frida Kahlo, where there’s a fantastic cuisine that stars in the Vegie Smuggling atlas. It’s healthy, with lots of legumes and salad, often served snugly in tortillas that hide the worst of the healthy stuff and leave the kids seduced by cheese and guacamole.

This Australian/Mexican quesadilla recipe warms my heart for many reasons – 1. It’s quick to make. 2. It’s fun to eat. 3. You can pretty much keep everything you need long term in the pantry, which makes it a perfect last minute/after work meal.

Another factor which makes it a VS winner is that it can be easily adapted to suit various members of the family which means you can get everyone eating the same meal with a minimum of fuss (add chillis or bottled jalapenos, leave out the coriander or add extra cheese).

Here’s a tip – the first time you make it, the flipping can be a bit nerve wracking. Mini tortillas make it much more manageable.

Tuna quesadillas

Dora eats these tuna quesadillas, and so should you!

Tuna Quesadillas

185g can tuna in springwater
185g can tuna in olive oil
125g can corn kernels, drained
2 green onions, finely chopped
2 tbsp finely chopped fresh coriander
125g can four bean mix, rinsed, drained
¼ red capsicum, deseeded, finely diced
Black pepper
1 cup grated cheddar or mozzarella
10 ready-made tortillas

Drain the tuna in springwater and place in a mixing bowl. Add the undrained tin of tuna in olive oil and the rest of the ingredients except for the tortillas. Mix until combined.

Heat a large non-stick frying pan over medium heat.

Carefully separate the tortillas (heat for a few seconds in the microwave if they are sticking). Place one on a chopping board, cover generously with the tuna mix and top with another tortilla.

Slide the tortilla sandwich carefully into the pan and cook for 2-3 minutes. Using a spatula, ease out of the pan onto a large plate, hold the top with your hand and flip over. Carefully place back in the pan to cook for 3-4 minutes on the other side until the tortillas are crisp and the cheese is melted. Repeat with remaining mix and tortillas.
MAKES 5

 

real-healthy-families

Like this recipe? Check out my cookbooks to find a bunch more meals that your family will love.

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