Salam and Hello friends!
I come bearing exciting news! Ramadan is right around the corner (less than 2 weeks remaining! Eeeks!), and Asiya of Chocolate and Chillies, Sarah of Flour and Spice, and I are hosting Eid Eats (2016) again! What is Eid Eats, you ask. Consider it a virtual potluck in which you “bring” (ie., blog about) a food item which is reminiscent of Eid (the holiday marking the end of the Islamic month of Ramadan). What you decide to share can be something traditional that’s made in your home/family, or you can get creative and share something completely out of the ordinary. The choice is yours, as long as it screams Eid festivities to you 🙂
Here are a few guidelines in order to participate:
- Prepare and blog about your food item on July 3rd, 2016. You can prepare your blog post beforehand, just be sure to have it go live on the above-mentioned date. The link party will be open and accepting submissions until July 6th, 2016.
- Be sure to use the hashtag #EidEats2016 in your post and on any social media.
- New recipes and posts will only be accepted. Unfortunately we cannot accept links to past blog posts.
- Link your post to the party hosts blogs (Flour and Spice, Chocolate and Chillies, and My Ninja Naan) and be sure to include the party button/graphic (the one you see above) in your post.
- Visit the aforementioned blogs on July 3rd and be sure to submit your post via the link party (will be set up that day).
- Check out what our fellow bloggers have submitted, and be sure to head on over to their space and leave them some love in their comments section!
To get this party started, I made a batch of zesty and delicious Chicken Quesadillas whose recipe Asiya had shared. To say these are yummy is an understatement. These are freaking fantastic! They’re zippy and packed with flavor! Serve them with salsa, guacamole, or sour cream (or all three!), and you’re on your way to Flavor City 🙂
Yield: 4 – 6 Servings
- 1 ½ – 2 pounds boneless chicken breast, butterflied
- ¼ cup lemon juice
- ¼ cup chopped cilantro
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 2 teaspoons cumin powder
- ¼ teaspoon red pepper flakes, optional
- Salt, to taste
- 1 onion, diced
- 1 tomato, seeded and diced
- 8 to 10 medium flour tortillas
- Cheese (cheddar, Mexican blend, Monterey jack, or Colby), as needed
In a small dish, combine lemon juice, cilantro, olive oil, chili powder, cumin powder, red pepper flakes (if using), and salt. Add chicken and coat well.
Heat a skillet over medium-high heat. Add chicken and cook until no longer raw, keeping in mind that this can take several minutes. Transfer chicken (along with any juices that may have accumulated) to a plate and shred. In the same skillet, add onion and cook until softened, just a few minutes. Add onion and tomato to shredded chicken, mix well, and set aside.
Heat a lightly greased nonstick skillet over medium heat.
Lay tortillas flat and place approximately ¼ to 1/3-cup on one half. Top with cheese and fold. Transfer to heated skillet, cover, and cook until the cheese has melted, just a few minutes. Flip the quesadilla and cook until lightly browned. Remove from skillet and serve immediately.