Oven Baked Quesadillas Q3
with Chicken & Peppers
- Milk
- Wheat
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Milk
We’ve given classic cheese-filled quesadillas a little twist by packing them with smokey 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!
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
2 unit(s)
Medium Tomato
30 grams
Honey
1 carton(s)
Mixed Beans
30 grams
Tomato Puree
90 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Lime
390 grams
Diced British Chicken Thigh
150 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 pot(s)
Mexican Style Spice Mix
8 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Green Pepper
(May contain traces of: Celery)
Instructions
Preheat your oven to 200°C. Pop the diced chicken in a mixing bowl. Halve, then remove the cores and seeds from the peppers and thinly slice. Add these to the bowl with the chicken. Add half the honey, all the Mexican spice mix (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 and set aside a quarter (you will use this to scatter over the quesadillas just before baking).
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.
Sprinkle the reserved cheese on top and bake the quesadillas on the top shelf of your oven until browned, 8-10 mins. Zest 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, slice thinly. Chop the tomato into 2cm chunks. Add the lettuce and tomato to the dressing, toss to coat. In a small bowl, mix the sour cream and lime zest.
Serve the quesadillas with some salad alongside and drizzle with the zesty sour cream. ¡Olé!
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