3 months, 3 weeks ago

A salsa, a synchronised quesadilla and a weekend

Travel has provided me with some of the most memorable meals I have eaten, none more than the simple lunch I had in 2008 on a sunny, cool day under the bluest sky, near the edge of a cliff overlooking the inland sea misleadingly called Lake Titicaca in Peru. An indigenous community called the Uru served freshly grilled trout—without spices and with boiled rice, grated carrot, and a condiment based on a local chilli called the aji. We decided to make sincronizada or synchronised quesadillas, so called because two of them are used, with a stuffing of ham and cheese. It was like a healthy pizza, bursting with the flavour of salsa, chicken and cheese, a simple but ideal weekend dinner. SINCRONIZADA QUESADILLA Serves 2 Ingredients 4 tortilla 150g shredded chicken or ham 1 cup grated cheese For the salsa: 4 medium tomatoes, chopped fine 1 small onion, finely chopped 1 chilli 2 tbsp chopped coriander Juice of 1 small lemon Salt to taste Method Mix all the salsa ingredients and keep ready.

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Indian Mexico Cheese Salsa Tortillas Tortilla Quesadilla
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