Recipe of the week – Mexican


Quesadilla with black beans and avocado (4 port.)

A vegetarian and supremely tasty twist on the classic quesadilla:
8 pcs soft tortilla bread
4 cups grated cheese, preferably aged, preferably fat
1 cup fresh chopped coriander
2 tablespoons chopped canned jalapeno strong
1 can of rinsed black beans
1 st thinly sliced avocado
2 pinches of salt
Taco Salsa
sour cream

Heat a dry skillet over medium heat.
Place a tortilla in the pan, add a quarter of the cheese, a quarter of the beans, a quarter of the avocado, a quarter of coriander, a quarter of jalapeno.
Add the second bread and press a bit with a spatula on the quesadilla.
When it has a toasted surface on the bottom, turn it over and fry the other side for 1-2 minutes until the cheese has melted.
Share quesadilla into quarters and serve immediately with salsa and sour cream.

Main course

Fish Taco (4 port.)
This super popular dish has taken the food community by storm, you need:
600 g cod
2 tbsp plain flour
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 egg
1 cup bread crumbs
3 tablespoons butter & rapeseed oil
12 small tortillas
Mango Salsa:
200g mango into cubes
1 red chili
1 white onion
1/2 bundle of fresh coriander
Pressed juice of 1 lime
3/4 tsp salt
Mix together:
2 cups yogurt
150 g feta cheese
Crumbled coriander
Cut the fish into 12 pieces
Mix flour, salt, cumin and chili powder in a plate.
Lightly beat the egg in another plate and pour the breadcrumbs in a third.
Dip the fish first in the flour, then the egg and finally in breadcrumbs.
Fry in butter & rapeseed oil over medium heat about 2 minutes on each side.
Serve in tortillas with accessories.
Mango Salsa:
Peel the onions.
Take out the seeds and finely chop the chilli, onion and coriander.
Mix all ingredients and stir in lime juice and salt.
Salsa can be used as dip sauce or in taco


Frozen strawberry margarita (4 port.)
A fresh, adult “dessert” perfect for the weekend
16 cl Tequila Garcia Lemon
8 cl Cointreau
8 cl lemon juice
4 cl sugar syrup
8 ounces frozen strawberries
Pour all ingredients in a blender.
Run the mixture in the blender so that the mixture becomes creamy and pour into a chilled cocktail glass.
Garnish the edge with a fresh strawberry.
Relax and enjoy!quesadillas_norra_cypern_magasinet



About Sophia Söderholm 2781 Articles
At the age of ten Sophia moved from Sweden in 1998 and has since lived in several locations around the world including Spain, and has been residing in North Cyprus for four years now. Her educational background is in marketing, hotel management and real estate, and she now works as a real estate agent and is editor in chief for New Cyprus Magazine. If you any questions for Sophia, please write to: