Hello Chilli people,
Big news, and then a recipe. At the annual Scovie competition, held in Albuquerque, New Mexico, our Fiery Coconut Chilli Sauce was just voted best tasting hot sauce for 2007. In a field of over 700 entrants, it got the best score for taste.
We aren't surprised that they would think the sauce was tasty, but to win the Grand Scovie for 2007 was unreal. see http://www.fiery-foods.com/scovies/list2007.asp for the whole story.
So, naturally I would pick a recipe that uses this sauce for the newsletter today.
I love the title of this recipe. For those unfamiliar with the quesadilla, it is a Mexican flour tortilla with melted cheese, constructed in various ways and with or without other ingredients. The name literally means "cheescake".
We make them with a flour tortilla, filled with cheese and folded in half. At home we eat them a lot, because they are so easy to make, and you can fill them with whatever you have handy in the fridge.
Some people make them with two or more tortillas stacked with cheese and other goodies inside. But
the easiest is the foldover. I like the title of the recipe, because it borrows from at least two different cooking traditions, creating a new taste altogether.
Of course the sauce, as always is the real secret to the flavour. Have a go with our World Champion Fiery Coconut Chilli Sauce, and let me know what you think.
If you can't find the sauce in your area, give me a call and I will do my best to make sure you too
can taste the finest. 0266849248
For those overseas, try www.pyropepper.com
Love and Good Food to all, everywhere,
The Bolands
Asian Quesadillas with Mint & Coriander
A chicken quesadilla with a light spicy Asian twist.
Ingredients-
meat from one roasted chicken, shredded
4 cups shredded cheese
1 dozen 8" flour tortillas
Salad:
4 cups finely shredded cabbage
1/2 cup roughly chopped coriander (cilantro)
1/2 cup torn mint leaves
1 cup mung bean sprouts
1 small red onion, halved and thinly sliced
1 green capsicum (bell pepper), finely sliced in short strips
1 long red chilli, finely sliced (optional)
½ cup chopped macadamias
Dressing:
1 cup plain thick yogurt
1/2 cup BYRON BAY CHILLI CO. FIERY COCONUT CHILLI SAUCE
juice of 1 lime
salt
Combine salad ingredients in a large bowl. In a small bowl, combine yogurt, chilli sauce and lime juice and pour over
salad. Toss and season to taste with salt. Place a tortilla on a warm griddle or pan, cover half with shredded cheese and chicken and fold over. Cook on both sides until crisp and cheese has melted.
Fill with salad and serve with additional chilli sauce on the side.
Makes 12 quesadillas
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