At times we get tired of doing the same thing over and over, we become curious and feel like having a different experience. It’s like using the same path on your way to work, or sitting at the same chair everyday on a bus or train. In my culture they say “ungade ubekelwe” meaning that you have become so predictable someone can even plant a bomb under your sit because you they know exactly where you’ll be sitting.
Maybe you mean: 'home-9' or 'news-gallery-post-based3' or 'twitter-feed5' or 'facebook-feed7' or 'instagram-gallery'
It’s the same with food, at times we want to try something different….With all that said, let’s do a quick switch, from Mzansi Style to Mexican Style Cuisine! How about that? When I think of Mexican cuisine I can’t help but think of Trevor Noah on the DVD “I’m not racist. If you’ve seen the DVD you’ll remember how he recalls being in America, being mistaken for a Mexican and having to try out Mexican food from a street vendor. Haha!
My adventurous palate urged me to try out Mexican Cuisine and Bandito’s came to my rescue. I love spicy food to the point that when I am cooking for my family in the Eastern Cape I have to watch it. At one point my twelve year old nephew had to drink water in-between mouthfuls because the food was too spicy for him but for me it was okay, a bit on the mild side. Bandito’s sent me some products from their range with recipes to try out. I couldn’t be happier! I thought I would try out and share some of those recipes. But before that, let me tell you a bit about the products. Each product has a heat ranking on the packaging which gives us consumers an indication of how spicy it is or how much to use depending on one’s level of preference. Here are some of the products that I have gotten to try out:
- Bandito’s Mild Salsa Relish – Heat 1/10
- Bandito’s Hot Salsa Relish – Heat 5/10
- Bandito’s Habanero Sauce – Heat 10/10
- Bandito’s Guadala Sauce – Heat 6/10
- Bandito’s Jalapeno Sauce – Heat 6/10
- Banditos Peri-Peri Sauce – Heat 9/10
- Bandito’s Jalapeno Slices – Heat 6/10
- Bandito’s Salted Nachos
- Bandito’s Tortilla Wraps
One thing I can tell you though, just because the products are for Mexican cuisine does not mean one is limited to use them on Mexican dishes. As we are braaing a lot this season, one can serve pap, steak, chakalaka or smoor with one of the bandito’s sauces. I first tried out the Quesadilla recipe which is served at breakfast. The addition of biltong adds a tasty South African twist to this Mexican dish. Another thing I love about it is that the recipe doesn’t call for a long list of ingredients. Hope you get to try it!
For more info visit check out the site: www.banditos.co.za
Bandito’s Spicy Egg, Biltong and Tomato Quesadillas
4 Bandito’s Tortillas
1 small onion, chopped
2 handfuls wet biltong, thinly sliced
2 small tomatoes, finely chopped
4 large eggs, beaten
1 – 2 Tbsp Bandito’s Guadala sauce
1 tsp ground cumin
160 g cheddar cheese, grated
Oil for frying
Salt to taste
- Sauté the onion in oil for about 5 minutes or until translucent and soft. Add the biltong and fry for another minute.
- Then add the cumin and chopped tomato, stir thoroughly to mix.
- Cook for another 2 minutes and season with salt. Add the Bandito’s Guadala sauce, remove from the pan and set aside.
- Using the same pan, scramble the eggs stirring constantly with a whisk to keep the eggs light and scrambled, add salt to taste.
- When the eggs are almost done, fold the biltong mix into the eggs and let it sit in the hot pan for approximately another minute to let the eggs finish cooking.
- Lay 2 Bandito’s Tortillas on a flat surface and sprinkle them with some of the Cheddar cheese.
- Then spoon the egg and biltong mix on top. Cover the mixture with the rest of the grated cheddar and place the second Bandito’s Tortilla on top, creating a quesadilla.
- Using a clean pan, heat it on the stove and place the quesadilla into the pan. Brown one side first and then the other, allowing the cheese to melt.
- Remove from the pan and cut into quarters. Serve with guacamole, sour cream and Bandito’s Guadala sauce.
* Recipe development by Tantalizing Taste Events