We love a little Mexican Fiesta at our place! Whether it's a pile of nachos on a Sunday afternoon or a quick taco on a Tuesday evening it's all good as far as I'm concerned. Mexican food has certainly been the "flavour of the month" for a while now with little eateries specialising in this type of food popping up all over the place. Well here is a quick and easy way to use your CombiSteam to whip up a Mexican munchie that will please many a mouth!

A quesadilla (pronounced kay-sa-dee-ya) is really just the Mexican equivalent of a toastie! It's a filled tortilla that is usually pan fried on both sides (or popped under the grill) until the outside is crispy and the inside is warm and melty. Using Hot Air+Steaming/Combination Steam function to do this is perfect because the convection heat created by the element, at a nice hot temperature, gives you the crispy outside while the use of the steam at the same time helps to warm the filling, melt the cheese and keep it moist and gooey. Let's get our Mexican on!

makes 10 (serves 4-6)
can be doubled or halved if desired

Ingredients:

• 1x 400g pkt of 10 tortillas

• shredded chicken from 1 whole bbq chicken (or 4 steamed chicken breasts)

• 1 x 420g can kidney beans (drained & rinsed)

• 1 x 400g can diced tomatoes

• 1 tsp dried chilli flakes (optional or add more to taste)

• 1 tbs brown sugar

• 1 cup corn kernels (canned or frozen)

• 1 tsp salt good pinch black pepper

• 1 tbs dried oregano

• 1 tbs ground cumin

• 1 tbs ground coriander

• 1 capsicum (seeds & membrane removed and finely sliced into strips)

• 2 cups grated tasty cheese

avocado mashed with juice of 1 lemon or lime & well seasoned, plus some sour cream to serve

Method:

1. Line the two heavy baking trays with baking paper. (black enamel is perfect)

2. Select Hot Air+Steaming/Combination Steam setting. Set the temperature to 230°C (set the Steam amount to 10% if required) and allow to preheat.

3. Meanwhile, combine the chicken, beans, tomatoes, chilli, sugar, corn, salt, pepper, oregano, cumin and coriander in a large mixing bowl.

4. Lay a tortilla on the tray. Spread a layer of the filling over half of the tortilla. Sprinkle over some of capsicum and top with some of the cheese. Fold over the tortilla to enclose the filling making a half circle shape. Repeat with remaining tortillas and filling.

5. Place the trays quickly into the oven (try not to let too much of the heat escape) shutting the door in between each one if need be.

6. Cook for 10-12 minutes or until the outside of the tortillas is crisp and somewhat golden and the cheese looks melted.

7. Remove and slice into wedges with a sharp knife before serving with guacamole & sour cream.

Tips:
*Add a side salad if desired to complete the meal.
*If the tortillas are "stiff" remove them from the packet and place them in the oven on Steam at 80°for a few minutes to soften prior to step 4.
*vary the fillings as much as you like...try adding some baby spinach or other veggies like chopped mushrooms and grated zucchini
*a little fresh coriander can be added to the guacamole too if you have some handy

This is a perfect lunch or snack and a super way to use up any leftovers you have hanging around.

Happy CombiSteaming!

Yours in the kitchen,

The CSQ x