I like cooking and have since I was a little girl. Not to say I am a necessarily a good cook but I have thankfully learned some things over the years of trial and error. Nobody has been permanently harmed in the process so all should be well.

I have had the dream of having a food blog for quite a few years. Mostly to force me to properly document the recipes I make again and again. What has held me back is mainly food photography. I suck at it to put it mildly and I have kept thinking I will wait until I have time to learn it properly. Years have gone by and I am nowhere closer to finding the time to learn it. So I am jumping off the deep end and simply starting with the intention of learning as I go. Yet again I am applying a new found philosophy and reminding myself: What is the worst thing that can happen? That someone mocks my photo? No big deal is it?

So first I want to share with you a rather exotic recipe. I kept coming across the ingredient Chipotle in Adobo sauce in recipes. There is something so lyrical about this name that I have been dying to try it. I was pretty prepared for being disappointed as I often am when I build up expectations for things. To my big surprise I instantly fell in love with it. Spicy chili peppers in smokey tomato sauce. It was an instant hit. So if you feel like giving them a try this is a pretty simple and good recipes.

Chipotle Quesadillas

Adapted from Circle B Kitchen

Fried chicken
2 chicken breast
5-6 tbsp olive oil
2 garlic cloves, crushed
Salt
Pepper

Mix the garlic into the olive oil. Marinate the chicken breast in it for an hour or two if you have time. Season with salt and pepper and fry them in the oil on a hot pan until the outside is cooked. Then cut the breasts into strips and quickly fry them just enough so they are cooked but do not get dry. Now chop into small bits.

Filling
Fried chicken (from above)
1 can black beans, rinsed and drained
4 spring onions, chopped (skip the green part)
Approx 15 branches of coriander
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp salt
black pepper to taste
2-3 chipotle chilies in adobo sauce, finely chopped

Mix all together in a bowl and let it sit for approx 30 minutes.

Assembly
Filling (from above)
6 flour tortillas
Shredded cheese

Heat a pan and put a tortilla in it when it is hot (I usually start out on max temperature and then lower it). Cover with shredded cheese. Put filling on half of it. When the cheese starts melting close it and heat for few more seconds but make sure it doesn’t burn. Put in oven on 160 C while making the rest.

Serve with salsa, guacamole, and chips.

Norwegian shopping tips: Few immigrant store sell Chipotle in Adobo sause. The one where I found it was Frukt og Grønt Sagene. The company importing it into Norway Sunrise Food was very helpful in providing me with stores close to where I lived couple of years back.

Kid tips: I am generally a fan of at least trying to feed my kid the same as the rest of us but maybe going easy on the spice. In this case however I find it difficult to dose the chipotle spiceness. I usually just scoop out a little of the filling before I add the chipotle and dd in a little bit of chopped tomates and use that as a filling for my daughter.

Shortcuts: Use chicken leftovers.