Oven Baked Chicken & Chorizo Quesadillas with Buttered Corn
- Prep time: 30
- Calories: 661
- 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!