Quesadilla– pronounced as <Kesa dia >, they are wheat or corn tortilla < Tor tia>  filled with cheese, a savory mixture, and/or vegetables, often cooked on a griddle, then folded in half to form a half-moon shape.

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Inspired by my fellow food blogger –Laura Vitale  

I added a little twist to my quesadilla, by using left over fried liver with sausage and what Kenyans’ call “Kachumbari” {Mixture of finely diced tomatoes, onions, minced garlic, salt, black pepper and chili flakes}. What we all need to understand before making quesadilla is, identify the type of tortilla you will use, the glue that holds everything in place -it could be chili paste, peanut butter, cheddar cheese which is mostly used by most people or a mashed product- beans, potatoes, or guacamole.

There are different kinds of quesadilla: Vegan, meat versions and dessert. I will be showing you guys how to make the meaty kind.

Making “Fried Liver Quesadilla

prep time: 5 mins    cook time: 5 mins   = 10 mins

Serves: 2 pax

MAIN INGREDIENTS:

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  • 2 tortilla
  • left over” fried liver with sausages
  • Kachumbari
  • grated cheddar cheese
  • sun flower oil
  • seasoning: salt, pepper and chili flakes

INSTRUCTIONS:

  1. Apply oil on one side of the tortilla. Place the oily part on the non-stick pan using medium low heat for 30 sec to 1 min to warm up. Sprinkle in some cheddar cheese onto half of the tortilla, add in the liver/sausage, kachumbari and another layer of cheese. Fold the other half and press down. Remove the quesadilla and place aside.

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2.Repeat the procedure- if you need to make more. Then cut into pizza size triangles, and serve immediately.

“Its been a long time since I have gone on leave, but this should be a great way to start my brunch with a cold glass of orange juice while still in my pajamas. #Sigh

Final outcome.

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The outside texture should be crunchy but crisp, with one bite, the taste of different flavors bursting in your mouth is just heaven!!

Yumm.

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Bon Apetite.

Love and Love.

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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