Conchas or Mexican Sweet Bread

This is a Mexican sweet bread with a crusty topping that would somehow reminds me of our roti bun. However the topping is made with a pasty dough that were cut with a design to resemble a seashell. It can come with different colours but I prefer it to be coffee cinnamon flavour. Just perfect to be paired with my cup of black coffee.

Ingredients For Bread

  • Bread Flour 225g
  • Yeast 6g
  • Sugar 20g
  • Milk 72g
  • whole eggs 87g
  • unsalted butter 50g (chopped into small pieces at room temperature)
  • Salt 4g

Ingredients For Topping

  • All Purpose Flour 73g
  • Sifted Icing Sugar 40g
  • Baking Powder 1g
  • Cinnamon powder 2g (optional if you just prefer plain coffee)
  • Butter 50g
  • 3g Strong Coffee diluted in 9g of water

Method For Bread

  • Add All the ingredients except the butter and salt into the mixer
  • Mix at low speed until all ingredients come together
  • Add the butter and mix for a minute at medium speed. Adjust if the dough is too wet or too dry. Add 1 tsp of milk at a time if it is too dry, or 1 tsp of flour at time if it is too wet. This will all depends on the humidity of your room. The dough would be just a little bit sticky.
  • Add the salt, and mix for 10-12 minutes more at medium speed or stop when window pane texture is achieve. (please refer to the picture below).
  • Grease your bowl, and set aside the dough. Cover the bowl with a moist towel and let the dough rise. This will take about an hour depending on your room temperature. Wait for it to rise until double in size.
  • While waiting for your dough to rise, prepare your topping by sifting the all purpose flour together with the baking powder and cinnamon powder. Set aside.
  • Add icing sugar and butter into your mixer, whisk until creamy at medium speed, add in the coffee mixture. Continue mixing until all are well combined.
  • Add in the flour and baking powder at low speed. Mix until all are well combined. Chill the pasty dough in the chiller.
  • Preheat your oven at 180 degree celsius
  • When your dough has risen to double, take out the dough and knock out the gas. Divide and round the dough each weighing between 72-75g each. You should be able to make 6 bread.
  • Set aside, cover and let it rise until double in size
  • Take out the topping from the chiller, divide the pasty dough into 6 portions. Sandwich each pasty dough in between non stick baking sheet, and use a rolling pin to roll it out. The topping should be big enough to top the whole bread. Top all the risen dough with the rolled topping.
  • Bake for 17-18 minutes. This is best eaten within the same day.

Mexican Chicken Quesadilla

Hola ! Amigos and amigas! Buenas Dias! Today I have decided to make quesadilla for dinner. It is very easy to make, yet bursting with flavours from the different spices used. As you can see from the photo above, I am using a lot of Mc Cormick’s spices. They have great quality herbs and spices that would surely give that ‘oomph’ to your dishes. This recipe yields 2 round quesadillas, perfect for a family of 4.


  • 1 tbs oil + 2 tbs of oil
  • 4 pcs of tortilla wrap
  • 300g chicken breast (cut into cubes)
  • 1/4 pc chopped yellow bell pepper
  • 1/4 pc chopped red bell pepper
  • 1/4 pc yellow onion (medium size)
  • 125g grated cheddar
  • 125g Monterey Jack cheese


  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne
  • 1/4 tsp oregano

Mango Salsa

  • 1 ripe yellow mango ( cut into small cubes)
  • 2g chopped coriander
  • 20g red bell pepper
  • 20g yellow bell pepper
  • 10g minced red onion
  • 1 big lime (7g juice)
  • salt and pepper to taste
  • Mix all the ingredients for the salsa, wrap and set aside in the refrigerator


  • Gently whisk all of your spices, add in your cubes of chicken, season it well until all the pieces of chicken are coated with spices. Set aside.
  • In a medium high heat fire, drizzle 1 tablespoons of oil onto your pan , sauté the yellow onion and bell peppers until tender. Transfer to a plate.
  • Using the same pan, add two tablespoons of oil , sauté the seasoned chicken until all the pieces are cooked through. Transfer to a plate.
  • Using a clean pan heated under a medium low fire, lay one piece of tortilla, sprinkle half of the grated cheddar cheese, then followed by half of the cooked chicken, half of the cooked onion and bell peppers, then half of the shredded Monterey Jack cheese. Lastly top it with another piece of tortilla wrap. Flip and cook for both sides., about 3 minutes each side.
  • Sliced into wedges, serve with mango salsa
  • Repeat the process for the remaining ingredients.