A classic Mexican cheese-filled quesadilla  is a quick and easy weeknight meal and makes the perfect dish to share with friends.’

Chicken quesadillas with guacamole and corn salsa

For the quesadillas

  • 1 clove garlic (crushed)
  • 1/2 red onion (finely chopped)
  • 1/4 tsp cayenne pepper
  • 2 tsps cumin powder
  • 1 red capsicum (finely chopped)
  • 1 green capsicum (finely chopped)
  • 4 chicken breasts
  • 8 to tortillas
  • 2 c cheddar cheese (coarsely grated)

For the salsa

  • 2 corn cobs (silk and husks removed)
  • 250 g cherry tomatoes
  • 1/2 red onion (finely chopped)
  • 1 chilli (seeded and thinly sliced)
  • 1 avocado (mashed)
  • 1/4 c coriander (leaves picked and coarsely chopped)
  • 1/4 c lime juice
  1. Prepare your ingredients.

    For the salsa; fry corn on a heated, oiled grill plate or saucepan until brown and just tender. Cool for 10 minutes and remove kernels with a sharp knife. Combine in medium bowl with remaining ingredients.

    Season chicken to taste. Heat a medium frying pan over medium-high heat, add a dollop of vegetable oil and cook chicken breasts until done. Leave to rest and shred chicken into small pieces.

    Heat olive oil over medium heat in a large saucepan. Add onion and garlic and cook, stirring until onion softens. Add spices and capsicum; cook stirring until capsicum softens. Remove from the heat and stir in chicken.

    Spread chicken over half of each tortilla, top with cheese and fold tortillas in half, press down firmly.

    Cook quesadillas in a heated frying pan, one at a time, for 1 minute each side or until browned lightly, wrap in foil to keep warm. Repeat with remaining quesadillas.

    Cut each quesadilla into two wedges, serve with corn and guacamole salsa

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