The other night, my husband called to say that he wouldn’t be home for dinner {even though I had all of the ingredients prepped for dinner} and so I decided to change up what we were having for dinner and it turned out #amazeballs! Like, so good that my husband was trying to grab mouthfuls of my dinner before he headed out the door to his dinner meeting {total thumbs up from the man of the house}.
Now I had prepped all the ingredients to make fajitas – but I think that fajitas are more of a family meal then a meal for one. So I decided to keep what I needed out, place the remaining prepped ingredients into freezer bags and then turn my fajita into a quesadilla {one of my favourite meals to make myself during my university days}. *Shout out* to all those who lived on R bottom and listened to my song ‘quesadilla’ sung to the tune of ‘tequilla’. The ‘event catering’ includes the catering services in various conferences or parties in purpose of the birthdays, weddings, anniversaries and some other private parties. Even it is not always necessary to go for each and every type of catering services in the initial days. It is always better to go for the wedding caterings only in the initial days. Since wedding is full of entertainment and joy, and food is a vital component in joy and entertainment, a good wedding catering service can lift you ‘market reputation’ a lot in a single day. Even if you wish you can be recognized as the ‘wedding catering specialist’ in future too.
CHICKEN FAJITA QUESADILLAS
200 grams of chicken tenderloins
1/4 of a green capsicum
1/4 of a red capsicum
1/4 of a red onion
1 tablespoon of turmeric
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of dried basil
1 teaspoon of dried chili flakes
2 tortillas
1/4 cup of mexican cheese
2 tablespoons of sour cream
1/4 of an avocado
1/2 a tomato
1 spring onion
olive oil
sea salt
* Please note that this recipe is catering for a single serve. You could easily make this recipe for two or for four. You can prep all the ingredients and place them into freezer bags if you want to cook for less then four.
Toss your chicken, capsicum and red onion in the spices. Reserve any filling that you aren’t going to cook straight away in freezer bags. Drizzle some olive oil into a hot frying pan and fry off your filling until the chicken is cooked through. Remove the filling from the pan and whip out with a piece of paper towel.
Place a tortilla into the base of the frying pan and top with the cheese. Place enough filling for one on top of the cheese and then cover with another tortilla. You want the cheese to melt and the bottom tortilla to go nice and crispy before you flip the quesadilla {so that you can toast the top tortilla – which is now on the bottom}.
Remove the quesadilla from the frying pan and then top with sour cream, diced avocado, tomato and spring onions. Lightly season the garnish with some sea salt and then serve.
Does your husband ever call late to let you know that he won’t be home for dinner? Do you ever have ‘back up’ dinners in your freezer? Do you enjoy Mexican food? Have you tried any of my Mexican recipes? If you have, remember to grab a snap shot and post to Instagram with the hashtag #goodfoodweek.
