Chicken Quesadillas
with Zesty Soured Cream
We’ve given classic cheese-filled quesadillas a little twist by packing them with smoky Mexican- spiced chicken, colourful peppers, and a tomatoey bean filled sauce. Oven-baked until the cheese is bubbling and golden, they work brilliantly with Chef Patrick’s favourite sauce - zesty sour cream (trust us, it’s a real game changer!). A fun recipe to make with the kids, serve up everything in the middle of your table and tuck in for a traditional communal style dinner. Buen provecho!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
210 grams
Diced Chicken Thigh
1 unit(s)
Red Pepper
½ unit(s)
Green Pepper
1 sachet
Honey
1 pot(s)
Mexican Spice
½ pack(s)
Mixed Beans
½ sachet
Tomato Puree
1 block(s)
Mature Cheddar Cheese
(ContainsMilk)4 unit(s)
Flour Tortillas
(ContainsCereals containing gluten)1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Vine Tomatoes
½ pack(s)
Soured Cream
(ContainsMilk)
Preheat your oven to 200°C. Pop the diced chicken in a mixing bowl. Halve, then remove the cores from the peppers and thinly slice. Add these to the bowl with the chicken. Add half the honey, all the Mexican spice (add less if you prefer things mild) and a glug of oil. Season with salt and pepper and mix well to combine.
Put a frying pan on high heat. When hot, add the chicken, peppers and any marinade left in the bowl. Lower the heat a little and fry, stirring occasionally, until the chicken is browned and the peppers starting to soften, 6-8 mins. Tip: You may need to do this in two batches if your pan isn't large enough. Meanwhile, drain and rinse the mixed beans in a sieve.
Turn the heat to medium-low, stir the tomato purée into the chicken and peppers, then add the mixed beans. Cover with a lid and cook, stirring occasionally, for a further 3-4 mins. Meanwhile, grate the cheese.
Lay a tortilla on a lightly-oiled baking tray (you may need two). Spoon some of the chicken mixture onto one half of the tortilla, sprinkle on a little cheese, then fold the other half of the tortilla over to enclose the filling (you should have a semi-circle shape). Press down lightly so the tortilla stays put. Repeat with the other tortillas - you should have enough filling for two each.
Drizzle a little oil over the quesadillas, then bake on the top shelf of your oven until browned, 8-10 mins. Zest then halve the lime. In a large bowl mix the remaining honey, a squeeze of lime juice and a glug of oil. Season with salt and pepper.
Trim the root from the lettuce and thinly slice. Chop the tomato into 2cm chunks. Add the lettuce and tomato to the dressing, toss to coat. In a small bowl, mix the soured cream and lime zest. Serve the quesadillas with some salad alongside and drizzle with the zesty soured cream. Enjoy!