Mexico’s answer to a cheese toastie, the quesadilla consists of corn or flour tortillas stuffed with cheese and a bewildering array of other goodies, depending on area and mood. For this recipe we are using chicken sauteed with our new Mexican Chilli Lime blend (July’s Spice of the Month) to make a quesadilla filling enough to be served as a dinner along with some spicy side dishes. It is best to use a cheese which melts fairly quickly and evenly – a mixture of Monterey Jack and cheddar works well.
01.
Ingredients
3 chicken breast fillets, sliced into strips
1tbs Mexican Chilli Lime blend
Olive oil
1 onion, sliced
1 green and 1 red pepper, sliced
2 (or more, if you like it hot!) fresh Jalapeno chillies, sliced
1tsp Mexican Oregano
Soft flour or corn tortillas
200g grated cheese
Sour cream, to serve
02.
Method
- Mix the chicken strips with the Chilli Lime blend and a little olive oil and marinate for an hour or two.
- Heat a heavy frying pan and a tablespoon of olive oil, then stirfry the chicken, onion, peppers and Jalapenos until the chicken is cooked, about 10 minutes should do.
- Set aside.
- Heat a clean frying pan, and place a flour tortilla in it.
- Cover this with some of the chicken mixture, and a good handful of the grated cheese, then place another tortilla over the top.
- Fry, turning once, until the tortillas are golden on both sides, about 3 minutes per side.
- Repeat until you have used all your chicken (3 fillets should make three or four quesadillas, and cut the quesadillas into wedges to serve with some sour cream on the side, and also guacamole and salsa if you like.
