Come and visit us at the Fine Food Show this 13th - 15th of June at ASB showgrounds.

Blueberry Cheesecake Tacos


  • Tortillas
  • Light brown sugar
  • Cream cheese
  • Powdered sugar
  • Heavy whipping cream
  • Blueberries
  • Water
  • Lemon juice
  • Lemon zest
  • Granulated sugar
  • Cornstarch


  1. TO MAKE TORTILLA SHELLS-You should start by cutting the tortillas with a 3.5 - 4 inch circle cutter. You will need 30 tortilla circles.

  2. Meanwhile, heat 1 inch oil in a deep pan at medium heat. Next, place tortilla circles in the hot oil, using tongs, and let them fry for about 10 second and then turn the other side, then fold them in half using the tongs, so that they look like shells and fry until they become golden brown.

  3. Turning to the other side and fry until they become golden brown. Take them out of the pan , then immediately put in the bowl with light brown sugar. Cover the shells completely. Place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.

  4. TO MAKE HOMEMADE BLUEBERRY SAUCE- Put blueberries, sugar, 5 Tbsp of water, lemon juice and lemon zest in a medium pan. Cook for 10 minutes on medium heat. In a separate, small dish, put 2 Tbsp of water and corn starch and stir them, then add to the blueberry mixture in the pan. Stir and cook for 20-30 sec , until thickens. Remove from heat and leave to cool completely.

  5. TO MAKE CHEESECAKE FILLING- Beat Heavy Whipping Cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese, powdered sugar and lemon juice, using medium speed, until smooth. Fold in whipped cream. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and top with Blueberry sauce.

Note:Make sure that blueberry sauce is cooled completely before you top tortilla shells with it. Keep this dessert refrigerated and serve it cooled.

Chicken quesadillas


  • 1 tbsp. extra-virgin olive oil
  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts, sliced into strips
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 4 medium flour tortillas
  • 2 c. shredded Monterey jack
  • 2 c. shredded cheddar
  • 1 avocado, sliced
  • 1 tbsp. vegetable oil
  • 2 green onions, thinly sliced
  • Sour cream, for serving


  1. In a large skillet over medium-high heat, heat olive oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.

  2. Heat remaining tablespoon vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.

  3. Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. Repeat to make 4 quesadillas.

  4. Slice into wedges and serve with sour cream.