Derby Day Blues. Pico de Gallo Chicken Quesadillas and Reggae Reggae Nachos

Good morning people and a happy weekend to you all. Today is the big derby game and I would usually be found in The Peel watching the big screen as Manchester City make Manchester United look like a Sunday pub team (hope, I don't come to regret that remark) and, purely out of gentlemanly conduct, I would offer my deepest condolences to the despondent United fans, of which will make up 95% of the audience. But, as you are all aware, I've been fighting against a very very, yes VERY, serious influenza strain all week. I'm happy to announce the battle seems to be swaying in favour of my last surviving brave little cells.

Alas, I'm still housebound and don't want to harm my surviving little cells by soaking them in alcohol. They need their strength to finish the fight. The housemates have made the decision to join me for the game. They say it doesn't feel right that they will be out having a beer and jolly up with our friends, watching the game, whilst I'll be sat here with just the cat for companionship. So, they have cancelled their plans and have decided to keep me company, at least for the duration of the event.. They have also invited a couple of friends round. I'm very touched by their thoughtfulness and altruism. Its got nothing to do with my offer to provide food and beer.

Pico de Gallo Chicken Quesadillas 

In Mexican cuisine,Pico de Gallo is also called salsa fresco and is a refreshing condiment that will go with a lot of dishes; chili, curry, grilled meat, just about everything. You could even fold it into scramble eggs for a 'Huevos a la Mexicana', just make sure you leave out the lime juice if you try this. The following recipe can be adapted to your own taste. Add more of an ingredient you like or less of an ingredient your not as keen. You coud also add a peeled, deseeded and diced cucumber, if you wish. Feel free my friends.

For the Pico de Gallo
6 plum tomatoes, deseeded and diced

1 large onion, diced

small handful chopped fresh coriander

2 tbsp jalapeno pepper, seeded and finely chopped (you can use the jalapeno's out of a jar)

1 clove garlic, very finely chopped

1/2 tsp garlic powder
2 tsp salt
1/2 tsp black pepper

1 pinch ground cumin (optional)
1 tbsp olive oil
1 tbsp white wine or cider vinegar

Place all the ingredients in a big bowl and stir well. Clingfilm and refigerate for at least 6 hours or overnight. How easy is that?

For the chicken filling 
1 tbsp olive oil

3 skinless, boneless chicken breasts

1 onion, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, finely chopped

6 (12 inch) flour tortillas

350g/12oz of grated cheddar or my preference, grated Monterey Jack cheese (add more if you like)
Put in enough cold water to cover the chicken, add the salt.
Bring the mixture to a simmer, cook for 5 minutes.
Turn off the heat and cover tightly.
Let the chicken sit in the hot water for 10 minutes.


To cook the chicken for this dish I always 'steep' the breasts. This is a very easy way to cook the chicken that will give a lovely moist and tender result.


Put the chicken in a saucepan and add enough cold water to cover, add a good pinch of salt. Bring the water to the boil, then turn down to a simmer. Simmer for 5 minutes, no longer. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 15 minutes. Remove the chicken and cut one in half to make sure its cooked through. Any sign of pink, place back in the hot water and replace the lid. I have never had to do this because it has always been cooked through, but it is better to be on the safe side and check. Slice into strips.


Meanwhile, heat the oil in a frying pan on a medium heat and saute the sliced onion and green pepper until tender , about 15 minutes. You are looking to sweat the onion and pepper so don't have the heat too high or you will end up frying them. Stir in the minced garlic and saute for a couple of minutes. Mix in half of the pico de gallo and sliced chicken breast meat. Set aside; keep warm.


Heat a frying pan, large enough to fit the tortilla, on a medium heat. Heat one flour tortilla. Spread  a  small handful of cheese on the tortilla and top with 1/3 the chicken mixture. Sprinkle another small handfull cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from the pan and cut into quarters. Repeat with remaining ingredients. You will end up with 3 whole quesadillas cut into 12 quarters. If you want to make more then just increase the ingredients accordingly. Serve quesadillas with the sour cream,  guacamole and remaining pico de gallo.

 REGGAE REGGAE NACHOS

2 tbsp olive oil
1 red onion, diced
1/2 Scotch bonnet chilli, deseeded and finely chopped
400g chopped tomatoes
1/2 x 295g bottle Levi Roots Love Apple Tomato sauce
1/2 tsp ground allspice
2 x 200g bags tortilla chips
200g jar sliced jalapeno chillies
2 x 125 balls mozzarella, torn
small handful coriander, chopped

Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for about 10 mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.

Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.

Place in oven for about 15 mins until cheese is melted. Scatter with coriander.

I like to serve guacamole and soured cream on the side.