Chicken & Corn Baked Quesadillas
with Greek Yoghurt & Tomato Salsa- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
Baked quesadillas are our favourite type of quesadillas. Not only do you get the cheesy goodness and tasty filling, but everything cooks at once, so there's minimal fuss and maximum flavour! With extra veggies for goodness and creamy yoghurt, these will quickly become your new favourite too!
Ingredients
1 unit
red onion
2 clove
garlic
1 unit
carrot
1 tin
sweetcorn
1 packet
chicken thigh
1 sachet
Mexican Fiesta spice blend
1 sachet
tomato paste
8 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 unit
tomato
Not included in your delivery
olive oil
¼ tsp
salt
â…“ cup
water
1 tsp
vinegar (white wine or red wine)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Finely chop the red onion. (If you like raw onion in a salsa, reserve a spoonful for later!) Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn. Chop the chicken thigh into 1cm pieces.
TIP: Cut the chicken thigh into small pieces so the quesadillas hold together!
Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until cooked through, 4-5 minutes. Transfer to a medium bowl and set aside (the chicken will continue cooking in step 3).
Return the frying pan to a medium-high heat with a drizzle of olive oil, if needed. Add the onion and cook until softened, 3-4 minutes. Add the garlic, carrot and sweetcorn and cook, stirring, until softened and fragrant, 3-4 minutes. Return the chicken to the pan along with the Tex-Mex spice blend, tomato paste and the salt and stir to combine. Add the water and cook, stirring occasionally, until thickened, 1-2 minutes.
Lay 1/2 the mini flour tortillas (see ingredients list) on an oven tray lined with baking paper. Divide the chicken mixture between the tortillas and top with a sprinkling of shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes.
While the quesadillas are baking, roughly chop the coriander. Roughly chop the tomato. In a small bowl, add the tomato, coriander, vinegar and any reserved red onion. Season with salt and pepper and stir to combine.
Cut the quesadillas into quarters and divide between plates. Spoon over the Greek yoghurt and serve with the salsa.
