Oven Baked Chicken & Chorizo Quesadillas with Buttered Corn
  • Prep time: 30 minutes
  • 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's ideal for families and busy nights when you just don’t have the time to individually cook a quesadilla in a pan.
  • 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 34 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!