Chicken & Corn Baked Quesadillas

Name: Chicken & Corn Baked Quesadillas with Greek Yoghurt & Tomato Salsa
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 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; ¼ tsp salt; ⅓ cup water; 8 unit mini flour tortillas; 1 packet Cheddar cheese; 1 bag coriander; 1 packet Greek-style yoghurt; 1 unit tomato; 1 tsp vinegar (white wine or red wine)

with Greek Yoghurt & Tomato Salsa

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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!

Allergens:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

⅓ cup

water

1 tsp

vinegar (white wine or red wine)

Nutritional Values

per serving

Calories3840 kcal

Fat36.8 g

of which saturates12 g

Carbohydrate81.8 g

of which sugars25 g

Protein55.8 g

Sodium1723 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

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.