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Chicken & Corn Baked Quesadillas

Chicken & Corn Baked Quesadillas

with Coriander Yoghurt

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Baked quesadillas are our favourite type of quesadillas. Not only do you get the cheesy goodness and tasty Mexican filling, everything cooks all at once, meaning dinner is minimal fuss and maximum flavour! With extra veggies for goodness, and a creamy coriander yoghurt, these will quickly become your new favourite too!

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 unit

brown onion

4 clove

garlic

2 unit

carrot

1 tin

sweetcorn

1 packet

chicken thigh

2 sachet

Tex-Mex spice blend

2 sachet

tomato paste

16 unit

mini flour tortillas

(ContainsGluten)

1 block

Cheddar cheese

(ContainsMilk)

1 bunch

coriander

1 tub

Greek-style yoghurt

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

½ tsp

salt

⅔ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3800 kJ
Fat35.9 g
of which saturates12.4 g
Carbohydrate81.9 g
of which sugars19.5 g
Dietary Fibre0 g
Protein56.3 g
Cholesterol0 mg
Sodium1920 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Strainer
Large Non-Stick Pan
Medium Bowl
Baking Paper
Baking Tray
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Grate the Cheddar cheese. Drain the sweetcorn. Chop the chicken thigh into 1cm pieces. TIP: Cut the chicken thigh into small pieces so the quesadillas stay together!

2

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, for 3-4 minutes, or until browned. Transfer to a medium bowl and set aside (the chicken will continue cooking in step 3).

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the carrot and sweetcorn and cook, stirring, for 4-5 minutes or until softened. Return the chicken to the pan along with the Tex-Mex spice blend, tomato paste and the salt and stir to combine. Add the water and cook, stirring occasionally, for 3-4 minutes or until thickened. Stir through the baby spinach leaves until just wilted.

4

Lay 1/2 the mini flour tortillas over two oven trays lined with baking paper. Divide the chicken mixture between the tortillas and top with a sprinkling of grated Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas for 10-12 minutes, or until the cheese has melted and the tortillas are golden.

5

While the quesadillas are baking, roughly chop the coriander. In a small bowl, combine the Greek yoghurt and coriander (reserve some for garnish!). Season with salt and pepper and mix well.

6

Cut the quesadillas into quarters and divide between plates. Spoon over the coriander yoghurt and garnish with remaining coriander.

TIP: For kids, follow our serving suggestion in the main photo!