Mexican Chicken Quesadillas
Easy
> 1 Hour
Serves 6
Mexican Chicken Quesadillas
Method
Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 25 minutes or until rice is tender and its absorbed all the water. Remove from the heat, use a fork to gently stir in the corn, cover and set aside 10 minutes.
Meanwhile, sprinkle the fajita seasoning over both sides of the chicken. Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add chicken and cook 4-5 minutes each side until cooked through. Remove to a board, stand 5 minutes then thinly slice. Stir the chicken, avocado and coriander through the rice.
Lay 1 tortilla on a board. Spread with rice mixture, scatter over cheese and sandwich together with a second tortilla. Repeat to make 5 more.
Brush remaining oil over both sides of tortillas. Heat a large non-stick frying pan or barbecue plate on medium heat. Cook quesadilla 1 at a time in the pan, for 4 minutes or until golden. Slide out of the pan onto a board, carefully turn it over. Return to the pan and cook for a further 4-5 minutes until golden. Remove to a tray, keep warm while cooking remaining quesadilla. Cut into wedges and serve with chipotle mayonnaise, roasted tomatoes and coriander.
Tip Chipotle mayonnaise is available from some supermarkets, to make your own mix 1 cup whole egg mayonnaise with 2 tablespoons chopped chipotle chilli in adobe sauce.
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Mexican Chicken Quesadillas
Easy
> 1 Hour
Serves 6
Ingredients
Method
Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 25 minutes or until rice is tender and its absorbed all the water. Remove from the heat, use a fork to gently stir in the corn, cover and set aside 10 minutes.
Meanwhile, sprinkle the fajita seasoning over both sides of the chicken. Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add chicken and cook 4-5 minutes each side until cooked through. Remove to a board, stand 5 minutes then thinly slice. Stir the chicken, avocado and coriander through the rice.
Lay 1 tortilla on a board. Spread with rice mixture, scatter over cheese and sandwich together with a second tortilla. Repeat to make 5 more.
Brush remaining oil over both sides of tortillas. Heat a large non-stick frying pan or barbecue plate on medium heat. Cook quesadilla 1 at a time in the pan, for 4 minutes or until golden. Slide out of the pan onto a board, carefully turn it over. Return to the pan and cook for a further 4-5 minutes until golden. Remove to a tray, keep warm while cooking remaining quesadilla. Cut into wedges and serve with chipotle mayonnaise, roasted tomatoes and coriander.
Tip Chipotle mayonnaise is available from some supermarkets, to make your own mix 1 cup whole egg mayonnaise with 2 tablespoons chopped chipotle chilli in adobe sauce.