Oven Baked Chicken & Chorizo Quesadillas with Buttered Corn

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Peel and mince garlic. Medium dice the chorizo. Medium dice the capsicum, discarding seeds. Small dice ¾ of the onion you will have ¼ left over. Small dice the red chili, discarding seeds. Wash hands immediately after cutting the chili.

Prepare Corn & Baking Tray:

Remove and discard the husks and silks of the corn. Cut corn in half or into 4 pieces. Slice butter if using. Cut aluminium foil large enough to hold the corn, top with butter, then seal edges to form a parcel. Very lightly spread a non-stick baking tray with a little olive oil. Heat in the oven while you assemble the quesadillas. Tip: this really helps make the underside get crispy once it is flipped. Add corn to the oven, roast for about 20 minutes.

Prepare Quesadilla Filling:

Heat oil in a large pan over medium heat. Sauté onion, capsicum and chorizo for 2-3 minutes. Add garlic, chili use to taste, depending on how much heat you prefer, chicken mince and spice mix. Taste and season with a big pinch of salt. Cook on a low heat stirring occasionally, about 5 minutes. Remove to a plate and allow to slightly cool. Tip: if you use hot filling, the steam inside the quesadilla will make the tortilla too soggy to go crispy.

Prepare Quesadilla:

Once cooled, divide the filling between 4 tortillas, covering half the surface. Top with cheese. Fold in half and press down gently but firmly. Carefully remove hot baking tray from the oven. Transfer quesadillas onto tray using a spatula you should hear a soft sizzle.

Cook Quesadilla:

Bake for 4-6 minutes. Remove from oven and gently turn the quesadillas over the folded edge then press down with the spatula. Bake for a further 4-6 minutes or until the surface is crispy. Tip: Cooking time can vary depending on your oven.

You Plate It:

Remove quesadillas from the oven. Cut into slices and serve with corn and coriander leaves. Enjoy!