Rita Serano

Mexican inspired quesadillas

A Mexican inspired dish composed of a stew with cashew sour cream.
You will need to make the Mexican stew first.

Mexican inspired stew


  • 2 chopped up medium sized onions
  • 4 cloves of crushed garlic
  • 1 cup cleaned and cubed pumpkin or courgette when they are in season
  • 1 cup corn (fresh or thawed)
  • 2 cups or red kidney beans (or a mix with black beans)
  • 1 cup of (homemade) tomato sauce
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of smoked paprika
  • 1/2 tablespoon of dried oregano
  • 1/8 teaspoon or more of cayenne pepper (you can omit this if your kids aren’t into spicy)
  • Salt to taste
  • 1 cup of water
  • coconut oil

Fry the cumin seeds in some coconut oil until it starts to smell nice, add onions and garlic and a good pinch of salt. Cook about 5 minutes on medium heat until soft. Add the rest of the spices and some tomato sauce for about two minutes (if it starts to dry out you can always add a bit more liquid ). Add the pumpkin, beans, corn, tomato sauce and water and let it stew for another 20 minutes on a low fire. Taste and season a bit more if needed.

In this time you can make the cashew sour cream.

cashew sour cream


  • 2 cups of soaked raw cashews (soak in water for 6-8 hours)
  • 1/2 cup of water (or a bit more to make it thinner)
  • juice of a lemon
  • 1/4 tsp of sea salt

Blend everything in a high speed blender until very smooth, maybe you will need a bit more of water and add that; a tablespoon at a time.

For the quesadilla you have to take a tortilla of choice. Put some filling 4-5 tablespoons of the chili, put another one on top and then fry in a grill pan for a couple of minutes, carefully flip over to the other side for another couple of minutes. Slice and divide in 8 parts.
Serve with the cashew cream, avocado slices or guacamole, some lime slices or juice, fresh cilantro, salad, etc.

That’s the recipe for my quesadillas!!

Mexican quesadillas with cashew sour cream

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