Mexican Dish You Can Prepare at Home | Home Delivery near Esplanade

Mexican Dish You Can Prepare at Home | Home Delivery near Esplanade

Vegetarian Butternut Squash Chipotle Chili with Avocado – Must try Mexican Dish

Mexican Dish | Food Delivery near Esplanade

INGREDIENTS

2 tablespoons olive oil

1 small butternut squash (1 ½ pound or less), peeled and chopped into ½-inch cubes

½+ tablespoon chopped chipotle pepper in adobo (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)

2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans

1 small can (14 ounces) diced tomatoes, including the liquid

2 red bell peppers, chopped

4 garlic cloves, pressed or minced

1 tablespoon chili powder

1 medium red onion, chopped

3 corn tortillas for crispy tortilla strips (or substitute crumbled tortilla chips)

Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes

2 cups vegetable broth (or one 14-ounce can)

Salt, to taste

2 Avocados From Mexico, diced

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

1 bay leaf

 

Instructions for this delicious Mexican Dish

Add the onion, bell pepper, and butternut In a stockpot over medium heat, warm the olive oil until shimmering hot, and cook it with occasional stirring, until the onions are properly cooked and turning translucent.

Turn the heat low and add some garlic, cumin, chili powder, ½ tablespoon chopped peppers, and cinnamon. Cook while you are stirring the food constantly on the pan, for about 30 seconds. Add the black beans, bay leaf, tomatoes, and broth. Stir to give it a nice mix and cover it and let it cook for about 1 hour, giving an occasional stir. 

Let’s make crispy tortilla strips: 

stack and slice the corn tortillas into thin little strips. Warm a spoon of olive oil in a pan over medium heat until you see bubbles. Toss in the tortilla slices and sprinkles it with salt. Cook until the strips are crispy and changing color to golden, stirring occasionally, about 5 to 10 minutes. Remove tortilla strips from the vessel and drain on a plate covered with a piece of paper towel.

Serve the chili in individual bowls, topped with crispy tortilla strips, and plenty of diced avocado. You can also add a little sprinkle of red pepper flakes (optional). Adding Cilantro would be nice as well. You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.

 

Crispy Mushroom, Spinach and Avocado Quesadillas – Delicious Mexican Dish

Mexican Dish Delivery in Kolkata

INGREDIENTS

1 tablespoon olive oil

½ red onion, chopped

4 medium whole wheat tortillas

jarred red salsa

6 ounces baby spinach, roughly chopped

½ small lime, juiced

2 ½ cups shredded raw Jack or cheddar cheese, divided

2 avocados from Mexico, cut into thin slices

salt

8 to 10 ounces cremini mushrooms, thinly sliced

 

Instructions for this delicious Mexican Dish

In a large pan heat oil until you see bubbles. Add chopped red onion and a pinch of salt, with occasional stirring, until the onions turn translucent. Add some sliced mushrooms to the pan and give an occasional stir, until tender and changes color to a golden brown. Add the spinach mixture and cook Cook until spinach is wilted and the mixture is dry, it may take 5 to 6  minutes or longer. Season it with salt and pepper and a few drops of lime juice. 

Divide 1 cup shredded cheese into 4 parts, covering only half of each tortilla with cheese. Spread the freshly prepared spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices. Top all of the mixture with 1 cup shredded cheese, divided equally between the 4 quesadillas.

Heat a cast-iron pan on the stove over medium heat. Place one quesadilla on the pan. Cook for a few minutes, then flip carefully with your wooden spatula. Immediately sprinkle some of the remaining cheese over the hot sides of the quesadillas, and let it melt as the other side is getting heated up. Flip and repeat the same step again. Flip and cook until the tortillas are golden brown. when done, cut it with a knife and serve hot.

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