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How to make Spicy chicken quesadillas

Yield = 4
Prep time: 0:30
Cook time: 0:35
Total time: 1:05

Ingredients

  • 2 tbs sesame seeds
  • 1 tbs Hoyts Pepper Colour Mix, coarsely crushed
  • 1 tsp dried chillies, crushed
  • 400g chicken breast fillets
  • 1 tbs olive oil
  • 420g can corn kernels, rinsed, drained
  • 2 truss tomatoes, quartered, seeded, finely chopped
  • 1/3 cup chopped fresh coriander
  • 1 tbs lime juice
  • 8 x 20cm flour tortillas
  • 120g (1 1/2 cups) grated cheddar
  • Fresh coriander sprigs, to serve
  • Sour cream, to serve

Method

  • Step 1 Combine the sesame seeds, pepper and chilli on a plate. Dip the chicken in the chilli mixture to coat. Heat the oil in a frying pan over medium heat. Cook the chicken for 6 minutes each side or until cooked through. Set aside to rest for 10 minutes. Slice the chicken.
  • Step 2 Combine corn, tomato, coriander, and lime juice in a bowl. Spray 1 side of half the tortillas with oil. Place, oil-side down, on a clean surface. Top with half the cheddar, the chicken and two-thirds of corn mixture. Top with remaining cheddar and tortillas. Spray with oil.
  • Step 3 Heat a frying pan over medium heat. Add 1 quesadilla and cook for 2-3 minutes until golden. Turn and cook for 2 minutes or until cheddar melts. Transfer to a plate. Cover with foil. Repeat with remaining quesadillas.
  • Step 4 Cut quesadillas into wedges. Top with coriander sprigs. Serve with sour cream and remaining corn mixture.