Chicken Quesadillas And Sweetcorn Salsa
These cheesy chicken quesadillas are packed with flavors and a little kick from the jalapenos. The crispy tortillas hold a delicious filling of melted cheddar, juicy chicken, spicy jalapenos, and fragrant coriander. Topped with a zesty salsa made with sweet corn, more jalapenos, and a hint of mint, these quesadillas are a perfect blend of savory and tangy. Enjoy them fresh and hot for a delightful and satisfying meal.
— Constant Cookbook
Ingredients
- 8 ready-made flour tortillas
- 250g/9oz mature cheddar
- 300g/11oz cooked chicken
- ½ red onion
- 60g/2½oz jalapeno chillies, roughly chopped
- 1 small bunch coriander
- 4 tbsp sour cream
- 2 tbsp olive oil
- 150g/5oz sweetcorn
- 20g/¾oz jalapeno chillies, roughly chopped
- 1 green chilli
- 1 lime
- 2 tbsp fresh mint
- 2 tbsp fresh coriander
- salt and freshly ground black pepper
Instructions
- For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.
- Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.
- Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.
- Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
- Cut the quesadillas into quarters and serve fresh and hot.
- For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.
- To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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