| Serves: |
Makes 4-6 servings |
| Cooking Time: |
3 minutes (15 minutes prep) |
The fresh taste in these quesadillas will make them everyday dinner favourites.
Ingredients:
| 3 cups |
shredded cooked chicken |
750 mL |
| 2 cups |
packaged grated Tex Mex or Mexican cheese blend |
500 mL |
| ¾ cup |
peanuts, coarsely chopped |
175 mL |
| ½ cup |
frozen corn, thawed |
125 mL |
| ½ cup |
roasted red pepper, patted dry and chopped |
125 mL |
| ¼ cup |
chopped coriander |
60 mL |
| 1 |
lime |
1 |
| 1 to 2 tsp |
chilli in adobo sauce, minced |
5 to 10 mL |
| |
vegetable oil |
|
| 4 to 6 |
large tortillas, your favourite flavour |
4 to 6 |
| |
Garnish: sour cream, guacamole and salsa (optional) |
|
Directions:
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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