Our post Christmas Mexican feast

Merry Christmas to you all.

Like me by now you are probably over Christmas food and looking for ANYTHING that doesn’t come with stuffing, gravy and roasted vegetables.

I decided that last night was going to be the last night of xmas food and we used up leftovers with nibbles and cocktails.  Today I don’t want a full meal but do want something easy to make and share with hubby whilst we watch TV.

I decided Mexican was the way to go after finding most of the ingredients in the kitchen to make Quesadillas, guacamole and pico de galo (an amazing salsa a Mexican friend told me about).  As you can see from the below these are all really easy to make and the guac and pico store well so you can make early in the day (I made mine this morning) and the quesadillas are great fun to make together.

overall this was a great way to end our Christmas before I head off to work tomorrow and was a really relaxed way of eating – as we wanted more we just made some more quesadillas and have stored the leftovers in the fridge probably for tomorrows dinner!!

To make the Quesadillas

  • 1 pack of corn tortillas
  • 2 chicken breasts – diced
  • smoked paprika
  • chilli powder
  • onion powder
  • garlic powder
  • salt and pepper
  • crushed garlic
  • 1 red onion
  • 1 red and 2 /12s of orange and green peppers
  • grated cheese


Combine the spices & coat the chicken – setting aside for 5 minutes whilst you prep the veggies.  Next in a pan bring some oil to heat with the crushed garlic then fry the chicken till cooked and  set aside.

In the same pan add in the chopped veggies and some more oil and cook these, adding the chicken back in and stirring before taking off the heat

In another pan add in a corn tortilla with a dollop of chicken mix topped with cheese on one side – then fold the other side over and press down.  After a minute flip this over so that the cheese seals the chicken and veggie mix in

Take out of the pan and slice into triangles – repeating till all mix and tortilla are used up, Serving with a crunchy salad, guacamole, salsa and sour cream

To make the Pico de gallo

  • 4 ripe tomatoes, chopped roughly
  • 1 small red onion, diced finely
  • Handful of coriander chopped
  • juice of 1 lime
  • 1 small jalapeno chilli chopped (ours were from a jar)
  • 1 clove garlic crushed


Combine all the ingredients in a bowl with a lid then set aside in the fridge till you are ready – actually improves the longer you leave it so make early


To make the Guacamole

  • 1/4 red onion
  • 1 fresh red chillies
  • 1 large ripe avocados
  • handful fresh coriander
  • 3 ripe cherry tomatoes
  • Juice of 1/2 lime
  • splash extra virgin olive oil
  • sea salt & freshly ground black pepper to taste


After dicing the onion, chilli and cherry tomatoes and deseeding the avocado pop everything but the olive oil into a bowl then mash together – leaving some chunkiness. splash with olive oil then stir together.


I served all this with some nachos, leftover chilli con carne and a couple of bottles of Modelo each.  It was the perfect antidote to a Christmas of overindulgence and will set us up for new years eve!!


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