Highlight

Zesty Chicken & Cheese Quesadillas​

Crispy tortillas filled with tender cajun chicken, melted cheddar, and a hint of fresh capsicum, served with vibrant dips. A quick and satisfying meal for any day.

Servings: 2-3 servings (makes 2 large quesadillas)
Prep Time: 15 minutes
Cook Time: 12 minutes

Ingredients

  • 300g (cubed) Chicken breast
  • 2 tablespoons (divided) Extra virgin olive oil
  • 1.5 heaped teaspoons Cajun spices
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground black pepper
  • 1 squeeze Lemon juice
  • 1/2 packet (finely diced) Sweet mini capsicum peppers
  • 2 slices (finely minced) Shallots
  • 2 cloves (minced) Garlic
  • 150g (shredded) Cheddar cheese
  • 4 wraps Tortilla wraps
  • 1/4 tub (for serving) Salsa
  • 1/4 tub (for serving) Sour cream
  • 1/4 tub (for serving) Guacamole
  • 2 stalks (chopped, optional for garnish) Fresh coriander

Instructions

  1. In a bowl, combine cubed chicken with 1 tablespoon olive oil, cajun spices, salt, pepper, and lemon juice. Marinate for 5-10 minutes.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced shallots and garlic, sauté for 1 minute until fragrant.
  3. Add the marinated chicken cubes to the pan. Cook for 5-6 minutes, stirring, until cooked through and lightly browned.
  4. Stir in the finely diced sweet mini capsicum peppers and cook for 2-3 minutes until slightly softened. Remove chicken and capsicum mixture from the pan and set aside.
  5. Wipe the skillet clean. Place one tortilla wrap in the dry skillet over medium heat. Sprinkle half of the shredded Cheddar cheese evenly over the tortilla.
  6. Spoon half of the chicken and capsicum mixture over the cheese. Top with another tortilla wrap.
  7. Cook for 2-3 minutes until the bottom tortilla is golden brown and the cheese starts to melt. Carefully flip the quesadilla and cook for another 2-3 minutes until the other side is golden and the cheese is fully melted.
  8. Remove the quesadilla, cut into wedges, and repeat with the remaining ingredients for the second quesadilla.
  9. Serve hot with salsa, sour cream, and guacamole, garnished with fresh coriander if desired.

Post Comment