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Spicy chicken quesadillas
Spicy chicken quesadillas
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Corn and lime salsa pairs zesty flavors with spicy chili chicken.
Ingredients:
  • 24.00 gm sesame seeds
  • 20.00 ml Pepper Colour Mix, coarsely crushed
  • 1 tsp dried chillies, crushed
  • 400g chicken breast fillets
  • 18.20 gm olive oil
  • 420g can corn kernels, rinsed, drained
  • 2 truss tomatoes, quartered, seeded, finely chopped
  • 82.50 ml chopped fresh coriander
  • 21.00 gm lime juice
  • 8 x 20cm flour tortillas
  • 120g (1 1/2 cups) grated cheddar
  • Fresh coriander sprigs, to serve
  • Sour cream, to serve
Instructions:
  • Mix sesame seeds, pepper, and chili on a plate. Coat the chicken in the chili mixture. Heat oil in a frying pan over medium heat. Cook the chicken for 6 minutes on each side or until fully cooked. Let it rest for 10 minutes before slicing.
  • In a bowl, mix together corn, tomato, coriander, and lime juice. Spray oil on one side of half the tortillas and place them oil-side down. Layer half the cheddar, chicken, and two-thirds of the corn mixture on the tortillas. Add the remaining cheddar and the other half of the tortillas on top. Spray with oil.
  • Heat a frying pan over medium heat until warm. Cook each quesadilla for 2-3 minutes until golden. Flip and cook for another 2 minutes until the cheddar melts. Transfer to a plate and cover with foil. Repeat with the rest of the quesadillas.
  • Slice quesadillas into triangle-shaped wedges. Garnish with fresh coriander sprigs. Enjoy alongside sour cream and the extra corn mixture.

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