Chicken Quesadilla
Our fast chicken quesadilla is full of flavour and easy to make. Fast stir-fry chicken strips with Mexican spices and fresh tomato then toast with cheese between 2 corn tortilla (quesadilla) and serve with sour cream and salsa. Perfect for weekend lunches or even a family dinner. Want to make it even faster? Grab a pre-cooked Ritchies BBQ chicken, cook the rest of the ingredients and combine with the chicken at the end. All the ingredients for this recipe are now available at your local Ritchies supermarket.
Serves
4Preparation time
10 minsCooking time
25 minsIngredients
- 500g Ritchies chicken stir fry
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium garlic clove, crushed
- 1 tablespoon each of ground cumin and ground coriander
- ½ red capsicum, deseeded and cut in thin strips
- ¾ cup corn kernels (about 1 corn cob), cooked
- ½ cup fresh coriander leaves
- 2 tablespoons preserved jalapeño chillies (add more if you like hotter food), chopped
- 1 cup tasty cheddar cheese, grated
- sea salt
- 8 burrito tortillas
- to serve
- 200g pot sour cream
- 1 jar Mexican salsa (as hot as you like)
- extra coriander leaves
Method
Preheat a sandwich press if you have one.
1. In a large frying pan on a medium low heat, add the onion and cook for about 5 minutes or until soft and golden. Then add the cumin, ground coriander and garlic, cook stirring till fragrant (about 1 minute).
2. Turn the heat up to medium hot, add the chicken and capsicum the cook for about 4 minutes, stirring all the time until the chicken is just cooked through. Lower the heat, stir in the corn kernels and jalapeño and cook for another minute. Turn the heat off and stir in the fresh coriander and grated cheese. Check the seasoning.
3. Place a sheet of baking paper on a chopping board and place 1 tortilla on the paper. Divide the mixture into 4 then spoon 1 portion onto the tortilla. Place a second tortilla on top then transfer to the sandwich press, with the baking paper and toast until golden brown.
4. Repeat with the remaining mixture. Cut in four, and serve piping hot with salsa, sour cream and scattered with coriander.
Tip: If using a frying pan just cover with a sheet of baking paper and weight down with another frying pan
Serves 4. Preparation time: 10 minutes. Cooking time: 25 minutes.
