Tuesday, March 11, 2014

Chicken and Corn Quesadillas

Mr B and I are self confessed Mexican cuisine lovers.

However in saying that, the extent of our Mexican cooking skills usually involves nachos, burritos, enchiladas and our favourite potato wedges with chilli con queso......

So when Mr B recently requested quesadillas with sour cream, spring onions and ham for dinner I did what any good wife would do......

.....I listened to part of what he said and then added my own spin to it.

The end result was these Chicken and Corn Quesadillas and they were a big hit! Next time I would probably halve the recipe (instead of the 2 of us scoffing the whole thing.....) or serve it to 4 people with some lime rice or some tomato salsa and guacamole on the side.

Chicken and Corn Quesadillas - Serves 4

Shredded meat from 1 x small BBQ chicken
400g tin of corn kernels, drained
1 tspn Mexican seasoning
1/4 cup finely diced spring onions
8 Tortillas
1/3 cup sour cream
8-10 drops Tobasco sauce
1 tbspn tomato sauce
Salt and Pepper

Pre-heat oven to 100C and then switch off.

Combine the sour cream, tobasco and tomato sauce. Season with salt and pepper and place in the fridge until you are ready to serve.

In a bowl combine the chicken, corn, mexican seasoning and spring onions. Season with salt and pepper.

Heat a sandwich press. Place one tortilla onto the grill of the press. Top half of the tortilla with 1/8th of your chicken mixture. Fold the other half over to enclose. Close the sandwich press and let the quesadilla cook for 3-4 mins or until golden. Remove to a tray and place in the oven to keep warm.

I make my quesadillas in a sandwich press but you can also do it in a fry pan, flipping them half way through the cooking time.

Repeat with remaining tortillas and filling.

Serve quesadillas with sour cream sauce.


Mrs B x

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...