2009 Week 4: Spicy Chicken Quesadillas
Ingredients:
- 2 Tbsp olive oil
- 400g can chilli beans (Mexican-style mix if desired)
- 2 cloves garlic, finely chopped
- 200g chicken stir-fry pieces (beef, lamb, or seafood can be used instead)
- 300g can sweetcorn, drained
- 1 red capsicum, sliced
- 1 small onion, sliced
- salt and pepper to taste
- 4 flour tortillas
- 1/2 cup grated cheese
- 1 large handful fresh coriander, roughly chopped (to garnish)
- 4 Tbsp sour cream (1 per serving)
Instructions:
Heat a non-stick frying pan over a moderate heat. Add the oil and cook the garlic and onions for about 2 minutes.
Add the chicken, allowing it to brown slightly (about 3 minutes). Then add the beans, corn and capsicum and cook for a further 5 minutes, until the beans are heated through and the chicken is cooked. Remove from the pan and set aside on a warm plate.
Wipe the frying pan out and set over a medium to high heat. Place a tortilla in the bottom, sprinkle some cheese over it and top with the bean mixture, then cover with another tortilla to make a 'sandwich'. Allow the cheese to melt and the tortilla to brown on one side.
Turn the whole quesadilla over - this can be done by sitting a plate on the top, turning the whole pan over and sliding the upturned quesadilla back into the pan - be careful not to get burnt by escaping beans! Brown the other side.
Serve cut into quarter wedges, topped with sour cream and chopped coriander.
This dish can be accompanied by salsa, guacamole and a salad or side dish of your choice.
Click here to see photos of the teams that competed and the meals they created!
