Cheesy Taqueria-Style Chicken Quesadillas
with Cholula Hot Sauce & Salsa
Get ready for the ultimate chicken quesadillas. The spiced chicken simmers until it's melt-in-your-mouth tender, soaking up all those rich, authentic Tex-Mex flavours. The secret ingredient? A splash of Cholula Hot Sauce to give it that perfect kick. Finish your tacos with salsa and a little sour cream for a meal so good, you’ll never go back.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Thigh
1
Spring Onion
1 packet
Baby Spinach Leaves
1 packet
Light Sour Cream
(Contains: Milk;)
1 tin
Sweetcorn
1 packet
Cheddar Cheese
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Brown Onion
1
Tomato
1 packet
Tomato Paste
1
Cucumber
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1
Cholula Hot Sauce
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop tomato, cucumber and baby spinach leaves. • Thinly slice brown onion (see ingredients). • Thinly slice spring onion. • Drain sweetcorn. • Cut chicken thigh into 2cm chunks.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, corn kernels and onion, until browned, 4-5 minutes. • Add Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Stir in the water and the butter and cook, until combined, 1-2 minutes. Season to taste. TIP: Add a splash more water if the filling looks dry!
• Arrange tortillas over lined oven tray. Divide chicken mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with spatula. • Brush or spray tortillas with a drizzle of olive oil and season.
• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. • Spoon any overflowing filling and cheese back into quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Meanwhile, in a medium bowl, combine spinach, spring onion, tomato, a drizzle of white wine vinegar and olive oil. • Season to taste.
• Divide cheesy Tex-Mex chicken and corn quesadillas between plates. • Top with tomato salsa and light sour cream. Drizzle over Cholula hot sauce to serve. Enjoy!
