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Chicken Quesadillas with Capsicum and Corn Salsa
Serves 4
Ingredients:
¼ cup olive oil
1 small red onion, chopped
2 cloves garlic, crushed
3 t.phpoons ground cumin
1 t.phpoon paprika
½ cup Sandhurst Sun-dried Tomatoes, chopped
½ cup Sandhurst Jalapeno Chillies, coarsely chopped
2 cups shredded barbeque chicken (1 small chicken)
375g packet flour tortillas (8 tortillas)
2 cups coarsely grated mozzarella cheese
sour cream and shredded lettuce, to serve
Capsicum and corn salsa
¼ cup chopped Sandhurst char-grilled capsicum
1 avocado, diced
¼ cup canned corn kernels
1 tablespoon lime juice
1 tablespoon olive oil
¼ cup chopped coriander
Here's How:
- Make salsa: combine all ingredients and set aside.
- Heat 1 tablespoon of the olive oil in a large frypan and cook onion until soft. Add garlic, cumin and paprika and cook stirring for 1 minute. Add sun-dried tomatoes, chillies and chicken, and stir until heated through.
- Lay the tortillas on a work surface and sprinkle one side of each tortilla with ¼ cup of the cheese. Top with the chicken mixture, then top with remaining cheese. Fold each tortilla over and press firmly. Heat a little of the remaining oil in a non-stick pan and cook a tortilla on a medium heat for 1-2 minutes on each side. Continue frying remaining tortillas. Serve immediately with salsa, sour cream and lettuce.
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