Chicken Paprika, Quesadillas And Potato Skins by Sharmane
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Chicken Paprika
Ingredients
- 4 boneless skinless chicken
- 2 tablespoons sweet paprika
- salt
- pepper
- 2 tbsp butter
- Oil as required
- 1 onion, finely chopped
- 4 plum tomatoes, diced
- 1/2 cup nestle creation cream
Method
- Cut chicken into strips sized of our choosing.
- Toss chicken in a medium bowl with half the paprika.
- 1.5 tsp salt and a pinch of pepper.
- Heat 1 tbsp butter in a large skillet over med, high heat.
- Add chicken, cook, tossing occasionally, until opaque throughout, 4-5 minutes. Transfer to plate.
- Heat remaining tbsp butter and in the same skillet.
- add onion, cook until browned and softened.
- Add remaining tbsp paprika and stir, cooking, about 30 seconds.
- Add tomatoes and 3/4 cup water, cook until saucy.
- Return chicken to skillet.
- Stir in sour cream and cook until just heated through, without boiling.
- Season with salt and pepper and serve.
Quesadillas
Ingredients
- 2 tortillas
- 1 jalapeno pepper
- butter as required
- Olive oil as required
- 2 green onion
- 3 green olives
- fresh coriander chopped 1 tbsp
- sweet corn 2 tbsp
- cheddar cheese 1/4 cup grated
- mozzarella cheese 1/4 cup grated
- salsa to serve
- sour cream to serve
Method
- Butter tortillas on one side and spread cream cheese on the non-buttered side.
- Place on an oiled grill pan buttered side down and sprinkle with chopped onion. jalapeno and olives, sweet corn along with the cheddar and mozzarella cheese.
- Top with the 2nd tortillas but buttered side up and cook 2-3 minutes on either side with tortilla is golden cheese had melted.
- Cut into wedges and serve with sour cream and salsa.
Potato Skins
Ingredients
- 10-15 small new potatoes
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter
- 1/2 cup grated cheddar cheese
- 1/4 cup cream
- salt taste
- crushed black pepper
- crushed red chillies to taste
- fresh parsley to garnish
Method
- Preheat the oven to 400 degree pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncover, until tender, 40 to 45 minutes.
- Let them cool enough to handle. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skin to a greased baking sheet, mash the potato flesh in the bowl and stir in the cheese, cream mustard, salt and the pepper.
- Sprinkle the inside of the skin with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle with crushed red chillies on top.
- Bake the stuffed potato skin until golden-brown on top, 15 to 20 minutes.
Recipe of Chicken Paprika, Quesadillas And Potato Skins by Sharmane in Flavors by Sharmane on Masala Tv.
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May 18, 2011
