||Makes 4-6 servings
||3 minutes (15 minutes prep)
The fresh taste in these quesadillas will make them everyday dinner favourites.
||shredded cooked chicken
||packaged grated Tex Mex or Mexican cheese blend
||peanuts, coarsely chopped
||frozen corn, thawed
||roasted red pepper, patted dry and chopped
|1 to 2 tsp
||chilli in adobo sauce, minced
||5 to 10 mL
|4 to 6
||large tortillas, your favourite flavour
||4 to 6
||Garnish: sour cream, guacamole and salsa (optional)
Place chicken, cheese, peanuts, corn, red pepper and coriander in a large bowl. Cut lime in half and squeeze juice of one half over top. Add half the adobo sauce and stir. Taste and if you like things hotter, stir in a little more adobo.
Brush a large frying pan, preferably non-stick, lightly with oil. Set over medium heat. Depending on the size of your tortillas, filling will be enough for 4 or 6. Add 1 tortilla to pan. Spoon about 1 cup (250 mL) of filling over half the tortilla. Fold other half over filling, pressing together. Cook until underside of tortilla is golden brown, about 2 minutes. Carefully, turn and cook other side until golden brown, 1 to 2 minutes. Keep warm in the oven. Repeat with remaining tortillas and filling.
Slice each into 4 wedges. Serve with sour cream, guacamole and salsa on the side.
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