EPICURIOUS: AROUND-THE-WORLD EID TROLLEY
Eid, the official day of feasting, is around the corner, and the feasting that begins from the break of dawn on Eid day continues for three days straight, no exaggeration, no calories are counted.
The annual Eid trolley, expectedly, plays the role of a star, and each year its display is more delightful than the year before. Sitting around the trolley the laughter is loud, cousins many, friends aplenty, gossip in abundance and the food traditionally sub-continental. But this year let’s go international; it’s always good to change things up a little.
CHICKEN QUESADILLAS (MEXICO)
INGREDIENTS
4 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
2 bell peppers, thinly sliced
Salt to taste
Freshly ground black pepper
1 lb cubed chicken,
1 teaspoon chilli powder
½ teaspoon cumin powder
8 medium flour cooked tortillas (white or wheat flour chapatti)
3 to 4 cups shredded Monterey Jack or cheddar cheesewill do
3 cups shredded sharp cheddar
2 or 3 (ripe) avocados, sliced (optional)
1 cup green onions, thinly sliced
Sour cream, for serving
This Eid serve some tastes from different countries to your guests along with the traditional fare
METHOD
In a large skillet, heat two tablespoons olive oil. Add onion and peppers, season with salt and pepper and cook until tender. Remove vegetables from the skillet. Heat remaining oil, drop chicken in the pan and season with chilli powder, cumin powder, salt and pepper, and stir until cooked. Remove from heat and stir in sautéed vegetables. In a clean skillet over medium heat, warm a flour tortilla. Top with Monterey Jack, cheddar cheese, cooked chicken mixture, avocado and green onions. Place another tortilla on top and cook, flipping once, until golden on both sides; takes about three minutes per side. Repeat with remaining ingredients. Slice into wedges and serve warm with sour cream.