Edikaikong Quesadillas
Edikaikong Quesadillas are a fusion of Nigerian and Mexican cuisines, combining the rich flavors of Edikaikong soup with the convenience of quesadillas. This recipe is a delicious and unique way to enjoy the traditional Nigerian dish in a new form.
Ingredients
- 2 cups shredded beef
- 1 cup dried fish, flaked
- 1 cup waterleaf, chopped
- 1 cup pumpkin leaves (ugu), chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 scotch bonnet pepper, chopped
- 1/2 cup palm oil
- 8 large flour tortillas
- 2 cups shredded cheese
Instructions
- In a large pot, combine the shredded beef, dried fish, onion, tomatoes, bell pepper, and scotch bonnet pepper. Cook over medium heat for 10 minutes.
- Add the waterleaf and pumpkin leaves to the pot. Stir well and cook for another 10 minutes.
- Drizzle the palm oil over the mixture and stir to combine. Cook for an additional 5 minutes, then remove from heat.
- Place a flour tortilla on a heated skillet. Sprinkle a layer of shredded cheese on one half of the tortilla.
- Spoon a generous portion of the Edikaikong mixture over the cheese. Fold the tortilla in half to cover the filling.
- Cook the quesadilla for 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Slice the quesadillas into wedges and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 20g
Supplies
Large pot Skillet Spatula
Tools
Knife Cutting board
Serving suggestions
Serve the Edikaikong quesadillas with a side of fresh salsa and guacamole for a complete meal.
Tips & tricks
To save time, prepare the Edikaikong soup in advance and use the leftovers to make the quesadillas.
Cost
$20