Cheesy Sriracha Chicken Quesadillas

These quesadillas are super cheesy and extra spicy. They are best when served with sour cream. Sounds fancy, but they are easy to prepare. 

Cheesy Sriracha Chicken Quesadillas - TNSCC 1Before, I used to think that I have superpowers.

Think of Superman carrying a school bus = Jhuls carrying 5 gallons of water

Think of The Hulk carrying bad guys in both of his hands = Jhuls carrying 5 kg in each hand during 10 minutes walk

Think of The Flash doing his thing in a flash = Jhuls being able to finish multiple household chores in a given time x Jhuls is good at time management

But as Mary Jane said: “Everyone needs help, Peter. Even Spiderman.”

I didn’t believe that. Why would I? I am Super Jhuls. Or let me say I was.

I forgot that even superheroes have their weaknesses, like Superman to Kryptonite.

Cheesy Sriracha Chicken Quesadillas - TNSCC 2

I was used to abusing my body, like I didn’t know what is the importance of taking a break. Time finally came that my body forced me to do so. I took one day off from work and you would not believe that I only took 3 hours rest and went back to the kitchen again! Ugh! I hated myself for that, but hey, I got to make these delicious and seriously spicy quesadillas. Though it took me a long time to finish such an easy recipe (because I gave back my super speed powers to The Flash), the end result was amazing.

Cheesy Sriracha Chicken Quesadillas - TNSCC 4

What I love about quesadillas are they are very easy to prepare. These quesadillas are super cheesy and spicy. You can cut on the sriracha if you want it less spicy. They are later served with homemade sour cream which was really awesome and the combo was perfect.

Cheesy Sriracha Chicken Quesadillas

Ingredients:

  • 3 cups cooked shredded chicken breasts
  • 3 cups mozzarella cheese, grated
  • ¼ cup sharp cheddar cheese, grated
  • 3 tbsp finely chopped parsley
  • ¾ cup sriracha sauce
  • 3 tbsp sour cream* (you may need extra to serve with the quesadillas)
  • 5 10-inch flour tortillas

Instructions:

  1. In a food processor, place the cooked chicken and pulse until shredded. You can also shred the chicken by your clean hands. Place in a bowl.
  2. Add in parsley, sharp cheddar cheese, mozilla, sriracha and sour cream. Mix until everything is well combined.
  3. In a non-stick skillet with medium heat, place a tortilla. Add 0ne-fifth of the chicken mixture onto the half side of the tortilla and fold.
  4. Cook each side for about two minutes. Repeat until 5 tortillas and all chicken mixture has been used.
  5. Cut in half and serve warm with sour cream.

Notes:

You can use store-bought sour cream or make your own by mixing 4 tbsp of whipping cream and 1 tsp of lemon juice. Mix until thick.

Source recipe: Cheesy Sriracha Chicken Quesadillas by Scrambled Chefs

Cheesy Sriracha Chicken Quesadillas - TNSCC 3

Now, I have given up my superpowers, but not all of them. I still have remaining and I  excel at it:

I am now a demigod, daughter of Hypnos and my power is I can sleep whenever and wherever I want. 😀

I hope all my friends at Fiesta Friday #121 will love these. And this week is so exciting as we are all going to be co-hsosts. Don’t forget to link up, guys… And as Angie said, please come back to vote. 😉

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀

name2

twitter pinterest instagram googleplus facebook

I am also sharing these at

Cocoa Crusted Roasted Cauliflower

Weird, but delicious! 

Cocoa Crusted Roasted Cauliflower - TNSCC 2

Let me ask you –

Do you have weird food combinations? Do you eat something weird and nobody could understand? I am one of those people.

Let me give you an example:

I accidentally discovered that I love fried chicken and strawberry jam in a sandwich.

I love Milo on my rice when I eat scrambled egg or processed corned beef.

When I was a kid, I eat sunny side up eggs, broken down with my rice and add a little water and salt to it. Though I must admit that I still do that once in a while. 😀

And I still cannot understand the combination of banana and peanut butter.

Uhm, how about cocoa powder and cauliflower? I know, right?

I bumped into a recipe, but I just cannot stop thinking about it and the only thing I have to do to understand is to try it.

Cocoa Crusted Roasted Cauliflower - TNSCC 1

You know I am not very good in describing how the food really tastes like, but these are so good. Maybe you just have to use your imagination. 😛 These are also good with a splash of tahini sauce or maybe serve with hummus! Yum! 😉

Cocoa Crusted Roasted Cauliflower

Ingredients:

  • 1 small cauliflower, broken into florets
  • 1/4 cup extra virgin olive oil
  • 1 tbsp cocoa powder
  • 1 tbsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp sumac, optional

Instructions:

  1. Preheat oven to 400 F degrees. Prepare a parchment-lined baking sheet. Set aside.
  2. In a small bowl, combine cocoa powder, smoked paprika, salt and sumac. Coat cauliflower florets in olive oil. Using a fork or tong, hold florets at the stems and sprinkle each with the cocoa mixture.
  3. Place on the prepared baking sheet.
  4. Bake for 20-30 minutes or until cauliflower is fork tender.
  5. Serve immediately.

Source recipe: Cocoa Crusted Roasted Cauliflower by Apron Strings

What do you say, my friends at Fiesta Friday #120? Thanks to Angie, Loretta and Linda for this week’s party.

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀

name2

twitter pinterest instagram googleplus facebook

I am also sharing at

Pan De Sal

Contrary to the literal meaning “salt bread”, Pandesal is slightly sweet rather than salty. It is soft and has a crunchy crust and usually dipped in hot coffee. 

Pan de Sal - TNSCC 1

Pan De Sal is a very famous and the most common bread in Philippines which was said to be have originated in Portugal. It is literally translated as “salt bread”, though every bite is slightly sweet. Pan De Sal (commonly written as Pandesal) is also called “poor man’s bread” due to its very cheap price and availability in most of the bakeries in the Philippines.

Pandesal is staple in our breakfast and usually dipped in hot coffee rather than paired with jam or butter. I prefer mine dipped in hot coffee or Milo. I also love my Pandesal toasted with margarine and sugar. I must confess that my favorite is when my Pandesal is paired with sunny side up eggs. 😀

Pan de Sal - TNSCC 2

Pandesal is usually soft, but you will feel a crunchy crust from the outside. It is a yeast-bread that is rolled into a log, cut into individual pieces then rolled into breadcrumbs before baking. Though I enjoy my Pandesal with our usual pairs, you could pair it with endless choices. 😉

Pandesal

Ingredients:

  • 1 1/2 tsp instant yeast
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1/4 cup white sugar
  • 1/2 tap baking powder
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp fresh milk, warm
  • 1 small egg
  • 1/2 tbsp vegetable oil
  • 2 1/2 tbsp butter, melted
  • 1/2 cup bread crumbs

Instructions:

  1. In a bowl, combine flour, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.
  2. In another bowl, mix warm milk, egg, oil and butter. Add this mixture to the dry ingredients. Using a wooden spoon, mix until well combined.
  3. In a lightly floured surface, knead the dough until smooth and elastic. Form into a ball and place in a lighly oiled bowl. Cover with cling wrap for one hour or until doubled in size.
  4. In a lightly floured surface, divide the dough into two equal parts. Form each into a log and cut individual sizes diagonally (about 3/4 inch thickness).
  5. Roll each into the breadcrumbs and place in a parchment-lined baking sheet making sure to keep a distance between each Pandesal. Cover in a lint-free towel or cling wrap and let rise again for about 30 minutes.
  6. Preheat the oven to 375 F and bake the Pandesal for 15 minutes.
  7. Remove from the oven and serve hot.

Source recipe: Pandesal by Panlasang Pinoy

Now, you decide how many of these you’d like to have at Fiesta Friday # 119. 🙂 I am sure AngieAhila and Diann are deciding now. 😀

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀

name2

twitter pinterest instagram googleplus facebook

I am so happy to share this as well at


Featured at Cook Blog Share

Harissa Roast Chicken with Chickpeas and Feta

Spicy. Easy. Delicious. This would be a perfect dinner. 

Harissa Roast Chicken with Chickpeas - TNSCC 2

My closest friends know that I have an excellent appetite, but there are times that I still amuse them when I can fill my tummy again after 30 minutes of heavy meal.

Is it because my digestion is very fast? I really don’t know. Maybe it’s time for me to see a doctor.

I did see a doctor, but not because of that.

When I am given names of medicines, I always ask Google’s help with the side effects and all. One of my medicine’s side effects is ‘increase in appetite’ and I can’t help but ask myself:

‘How can my appetite can be any stronger?’

If only people’s appetites are students, mine will be the summa cum laude. 😀

Why wouldn’t be my appetite be that good if you see such beautiful dish?

Harissa Roast Chicken with Chickpeas - TNSCC 1

It was one of those times when I was looking for an easy dish to prepare and I was so lucky that I found this.

The chicken can be marinated overnight or can be just brushed with the sauce and baked right away, depending on your preference. I suggest to let it sit inside the fridge overnight.

The chickpeas and tomatoes are sauteed with onions and cumin, but I am sure this can also be marinated along with the chicken pieces. I haven’t tried, but I will give it a go the next time I make this.

The mint gives every bite a freshness and the feta gives a very little tang. Overall, this dish is absolutely delicious and perfect for a busy day.

Harissa Roast Chicken with Chickpeas and Feta

Ingredients:

  • 900g chicken pieces, I suggest thighs and legs
  • 1 tbsp harissa paste
  • 2 tsp honey
  • 2 tbsp lemon juice
  • zest of half a lemon
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1/2 tsp cumin powder
  • 400g chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • Crumbled feta, to serve
  • Fresh mint leaves, to serve

Instructions:

  1. In a bowl, combine, harissa, honey, salt, lemon zest and juice and 1 tbsp olive oil.
  2. Brush chicken pieces with the harissa sauce and let sit overnight in the fridge. (Make sure the chicken pieces are dry before you mix the sauce.)
  3. Next day: Preheat oven to 400 F.
  4. Heat remaining 1 tbsp olive oil in a pan or shallow flameproof casserole.
  5. Add onion and cooked until fragrant, about 3-4 minutes. Add the garlic and cumin powder, and cook for another 1-2 minutes or until aromatic. Add chickpeas and tomato. Transfer to baking dish. Take out the chicken pieces from the fridge and place on top of the chickpeas.
  6. Roast for 35-40 minutes until dark golden and cooked through.
  7. Serve with crubled feta, mint and additional squeeze of lemon.

Source recipe: Harissa Roast Chicken with Chickpeas and Feta by Delicious

Harissa Roast Chicken with Chickpeas - TNSCC 3

I am late for Fiesta Friday # 118, but better late than never. Right, Angie? 🙂 Thanks for co-hosting, Kaila and Lauren. ❤

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀

name2

twitter pinterest instagram googleplus facebook

I am also bringing this delicious dish at

What’d You Do This Weekend? | Lou Lou Girls | Totally Terrific Tuesday | Throwback ThursdaySaucy Saturdays | Sunday’s Simple HomemakerTurn It Up Tuesday | Recipe of the Week | Cook Blog ShareHappiness is HomemadeTickle My Tastebuds Tuesday |