Hurry Curry

Quesadillas are one of my favorite Mexican dishes: Quick, simple and so versatile! Customize it with your favorite fillings and you have a meal in no time. This chicken quesadilla is a delicious, family friendly recipe that can be whipped up in no time!

INGREDIENTS (Serves 2)

• 4 tortillas of your choice 
• 4 boneless chicken thigh
• Seasoning of your choice -- I use the Taco seasoning
• 1/2 green bell pepper
• 1/2 onion
• 2-3 tbsp of oil
• Generous serving of Mexican blend cheese

PROCESS

1. Coat the chicken with your favorite seasoning.  I like using Taco seasoning.



2. Heat oil in a skillet over medium heat. Add chicken and cook until it turns brown on both sides and is cooked in the center (Around 2-3 minutes on each side depending on the size and thickness).



3. Remove chicken from pan. Add sliced onion and pepper and cook until brown. (Use the same oil from the chicken and scrape the seasonings to coat the veggies -- remember, that's free flavor.)



4. The fun begins now. Add one tbsp. of oil and add a tortilla. Warm until brown and crisp. (I love a crisp quesadilla). Remove the tortilla from heat. Add another one, and start building. Add a generous serving of Mexican-blend cheese, top if off with the onion, pepper and chicken. I also add a dash of Habanero hot sauce that I picked up from the local Asian store.



5. As the cheese starts melting, top the quesadilla with the first tortilla and keep pressing it until the cheese melts completely.



Serve it with salsa and sour cream, and enjoy!

Quick Chicken Quesadilla

PROCESS

1. Coat the chicken with your favorite seasoning.  I like using Taco seasoning.

2. Heat oil in a skillet over medium heat. Add chicken and cook until it turns brown on both sides and is cooked in the center (Around 2-3 minutes on each side depending on the size and thickness).

3. Remove chicken from pan. Add sliced onion and pepper and cook until brown. (Use the same oil from the chicken and scrape the seasonings to coat the veggies -- remember, that's free flavor.)

4. The fun begins now. Add one tbsp. of oil and add a tortilla. Warm until brown and crisp. (I love a crisp quesadilla). Remove the tortilla from heat. Add another one, and start building. Add a generous serving of Mexican-blend cheese, top if off with the onion, pepper and chicken. I also add a dash of Habanero hot sauce that I picked up from the local Asian store.

5. As the cheese starts melting, top the quesadilla with the first tortilla and keep pressing it until the cheese melts completely.

Slow cookers are blessings in disguise for those busy week nights. You throw in everything, turn it on and you return to a house ready with home-cooked food and smell that puts air-fresheners to shame. Chana masala is a popular, delectable dish: Chickpeas cooked in a mild onion, tomato gravy. Serve it over white rice or with a garlic naan and you have a healthy, vegan and delicious meal.