Put a new spin on quesadilla night with a chicken and bacon filling that's all kinds of delicious. Liven it up with a fresh tomato and cucumber salsa, add a dollop of cooling yoghurt and you're ready to party!
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/ Serving 4 people
/ Serving 4 people
Tex-Mex spice blend(May be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. Finely chop the capsicum. Grate the carrot (unpeeled). Roughly chop the bacon. Cut the chicken thigh into 1cm chunks. Drain the sweetcorn.
SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the bacon and chicken and cook, stirring, until browned, 4-5 minutes. Add the capsicum, grated carrot and sweetcorn and cook, stirring, until softened, 3-4 minutes. Add the Tex-Mex spice blend and cook, stirring, until fragrant, 1 minute. Stir through a small splash of water. Season to taste with salt and pepper.
Lay 1/2 the mini flour tortillas (see ingredients list) over two oven trays lined with baking paper. Divide the chicken mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas and gently press down to seal. 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, finely chop the cucumber and tomato. In a small bowl, combine the cucumber, tomato, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
Cut the quesadillas into wedges and divide between plates. Serve with the tomato salsa and Greek yoghurt.