Two yummy Mexican dishes to light up your weekend

These are two recipes sent to us by the Executive Chef of PVR bluO, Servdeep Singh. Since bluO gets many diners who love their food but are conscious about calories, he has designed the multi-cuisine restaurant’s menu accordingly. The menu has Chef Singh’s signature dishes like Bluo’s special nachos, murgh malai tikka, Thai-style spring roll, Californian fish finger, jalapenos poppers, crispy fried chilli chicken, etc. These recipes belong to the menu.

Fiery Vegetable Tacos

Ingredient

Taco shell — 36 gm

Iceberg lettuce — 30 gm

Mtry. Jack — 20 gm

Refried beans — 80 gm

Fajita seasoning — 2 gm

Onion — 30 gm

Red pepper — 30 gm

Yellow pepper — 30 gm

Red chilly paste — 1gm

Green pepper — 30 gm

Garlic — 5 gm

Green zuchinni —15 gm

Serrano marination — 20 ml

Sour cream — 15 gm

Pico de Gallo (Mexican vegetable salad) — 30 gm

Guacamole (Avocado based Mexican sauce) — 30 gm

Oil — 50 ml

Salt — 5 gm

Method

Heat oil. Sauté the garlic. Add all the vegetables, sauté. Add Serrano marination. Arrange the fried tortillas on a plate. Stuff the tortillas with sautéed vegetables. Top them with shredded lettuce and grated cheese.

Add Pico De Gallo and refried beans. Serve.

Parmesan crusted chicken quesadillas

Ingredients

Refined flour 50 gm

Salt 4 gm

Tomato 50 gm

Black pepper 80 gm

Oil 10 ml

Garlic 3 gm

Basil (Fresh) 3 gm

Mozzarella cheese 30 gm

Flour batter mix 30 ml

Chicken breast 50 gm

Pico de Gallo — 30 gm

Guacamole — 30 gm

Sour cream — 15 gm

Shredded Parmesan cheese — 15 gm

Method

Make flour tortilla with the help of refined flour. Make a bruschetta mix with tomatoes in small dices, chopped garlic, salt, crushed black pepper, oil and chopped basil leaves.

Make a batter with water and flour batter mix. Heat tortilla and sprinkle mozzarella cheese. Stuff the tortilla with bruschetta mix and close it in half moon shape.

Apply batter mix on both the sides and sprinkle shredded Parmesan cheese. Bake it for five minutes in the oven ( 350 F )

Cut it into four pieces. Serve with Pico de Gallo, sour cream and guacamole.

The chef

Chef Servdeep Singh, Executive Chef, PVR bluO, brings with him 13 years of experience. He worked with brands like TGIF, Best Westin-Canada and Dish Hospitality. He has been associated with bluO for more than two years now.

After completing his Master’s degree from IHM, Lucknow, Chef Servdeep became a member of Indian Culinary Forum (Chef Association of India). Chef Singh was also one of the judges of the popular TV reality show “Master Chef India, Season- III”.

Since bluO gets many diners who are fitness freaks, Chef Singh has developed a special menu which t soothe one’s taste buds and are healthy at the same time. He is actively involved in staff training and quality assurance for the benefit of its valued patrons.

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