Chicken Quesadilla by Chef Sehrish Rajani, H&S Chef Of The Month

H&S Chef Of The Month

Chef Sehrish Rajani

Nationality: Kenyan

Interview With H&S Magazine

Who Is Sehrish Rajani?

I am currently working as a Sous Chef at Mövenpick Hotel & Residences Nairobi, In charge of ‘The View’ revolving restaurant. I love creating dishes with fresh ingredients and balancing the flavours with textures.

 

Type Of Cuisine?

It’ll have to be Mediterranean & Asian – both the cuisines are really varied and lots of great ingredients from fresh produce to dry spices.

 

What Inspired You To Become A Chef?

Eating great food at home, made by my mum. I’ve always been attentive to textures and aromas of food.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

Having a work-life balance seems impossible at times, and finding like-minded individuals who share the same passion & vision for food is rarer than you’d imagine.

 

What’s Your Biggest Achievement In The Culinary Industry?

Taking charge of ‘The View’ restaurant at Mövenpick.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

All great dishes are a good balance of all 3, but of course, with creativity and technical knowledge you can make the best of your ingredients.

 

Recipe Of The Week: Chicken Quesadilla

Tortilla (4pcs)

Ingredients

• 1 cup all-purpose flour
• Small pinch of sugar
• large pinch of salt
• ¼ Tsp baking powder
• 1 Tbsp Oil
• ¼ cup warm water

 

The Chicken Filling

Ingredients:

• 250g boneless chicken strips
• 60gms sweet corn kernels
• 60gms bell pepper juliennes (red/yellow/green)
• 30gms pickled jalapeños, finely chopped
• 15g butter
• 1tsp paprika
• ½ Tsp red chilli powder
• 2-3 cloves of garlic, minced
• Salt to taste
• Oil for cooking
• 180g cheddar cheese, grated

 

Guacamole

Ingredients:

• 1/2 avocado
• 1 Tbsp coriander chopped
• 2 Tbsp red onion, finely diced
• 2 Tbsp tomatoes, de-seeded & finely diced
• Lemon juice to taste
• Pinch of salt
• Green chillies, finely chopped (optional)

 

Preparation: The Tortilla

In a bowl, mix all the dry ingredients and make a dough by adding some warm water. Add the oil and knead the dough for a short while. It should be soft but not sticky (adjust with little flour/water as needed). Cover and set aside for 15 minutes, then split the dough into 4 balls and roll out each to approximately 8 inches. Heat a pan on medium-high heat and cook on both side. Keep the tortillas covered to keep them soft. Alternatively to save time you can buy ready flour or corn tortillas.

 

Preparation: The Chicken Filling

Heat a pan on high heat and add in a Tbsp of oil, then add in some of the chicken to ensure the pan is not overcrowded. Sauté with some garlic, and add in the peppers, paprika, chilli powder and salt. Finish by adding butter, sweet corn and jalapeños.

 

Preparation: Guacomole

Cut and de-seed the avocado, run a fork through and squeeze out into the bowl. Add all the other ingredients and mix well, check seasoning and adjust as necessary, set aside covered to serve with the quesadilla.

 

Assembling

Heat a pan on medium-low heat or if you have a sandwich press, pre-heat it. Take 1 tortilla and place water if the chicken mix and sprinkle a generous amount of cheese. Fold it over and toast on the pan/ press until the cheese melts. Repeat for the remaining tortillas and cut in half for quarters.

 

Plating

Stack the Serve with guacamole and sour cream.

Tip: Replace the protein/vegetables with any of your choice, as long as it’s cut in small pieces.