Oven Baked Chicken & Chorizo Quesadillas with Buttered Corn
- Prep time: 30 minutes
- Calories: 661
- 1 of Garlic Clove
- 1 of Red Capsicum (Small)
- 1 of Red Onion
- 1 of Red Chili
- 2 Tsp of Chicken Quesadilla Spice Mix
- 1 of Sweet Corn Cob
- 200 g of Chicken Mince
- 100 g of Tasty Cheese (grated)
- 1 Small Bunch of Coriander
- 1 Tbsp 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 3⁄4 of the onion (you will have remainder). 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. Cut aluminium foil large enough to hold the corn, top with butter then seal edges to form a parcel. Lightly spread olive oil on baking tray. Heat in oven while you assemble the quesadillas. 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 cool slightly.
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.
You Plate It:Remove quesadillas from the oven. Cut into slices and serve with corn and coriander leaves. Enjoy!