Oven Baked Chicken & Chorizo Quesadillas with Buttered Corn
  • Prep time: 30
  • Calories: 661
This quesadilla recipe will see you bake them in the oven; this means you can make multiple quesadillas at the same time! We discovered this way of cooking them and think it is ideal for families and busy nights when you just don’t have the time to individually cook a quesadilla in a pan. Share your Mexican moment on Instagram #youplateit #nomorewhatsfordinner
  • 1 Garlic Clove
  • 1 100 Gram Pack of Chorizo
  • 1 Red Capsicum (Small)
  • 1 Red Onion
  • 1 Red Chili
  • 2 Teaspoons of Chicken Quesadilla Spice Mix
  • 1 Sweet Corn Cob
  • 200 Grams of Chicken Mince
  • 100 Grams of Tasty Cheese (grated)
  • 1 6-Pack of Flour Tortillas
  • 1 Small Bunch of Coriander
  • 1 Tablespoons of Butter (pantry)

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!