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Tex-Mex BBQ Chicken Quesadillas

Tex-Mex BBQ Chicken Quesadillas

with Charred Corn Salsa & Sour Cream

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Baking quesadillas in the oven is a revelation. No more waiting for them to fry in batches and, while they're baking, you have time to make charred corn salsa, which is the perfect finishing touch on these tangy BBQ chicken quesadillas. Welcome to easy street, Tex Mex style!

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

courgette

1 unit

red onion

1 unit

carrot

1 packet

chicken thigh

1 sachet

Tex-Mex spice blend

1 tub

BBQ sauce

16 unit

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 tin

sweetcorn

1 unit

tomato

2 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3610 kJ
Fat38.1 g
of which saturates15.5 g
Carbohydrate80.1 g
of which sugars22.1 g
Dietary Fibre0 g
Protein44.1 g
Cholesterol0 mg
Sodium1440 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Cut the red capsicum into 1cm pieces. Thinly slice the red onion. Grate the carrot (unpeeled) and courgette. Cut the chicken thigh into 1cm pieces.

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 4 minutes. Add the grated carrot and courgette and cook until soft, 2-3 minutes. Season with salt and pepper and transfer to a medium bowl.

3

Return the pan to a high heat with a drizzle of olive oil. Add the chicken, Tex-Mex spice blend and a pinch of salt and pepper. Cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Return the veggies to the pan and add the BBQ sauce. Stir to combine.

4

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

5

While the quesadillas are baking, drain the sweetcorn. Roughly chop the tomato. Wipe out the frying pan and return to a high heat. When the pan is hot, add the corn kernels and cook, tossing occasionally, until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are popping out! In a medium bowl, combine the charred corn, tomato, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.

6

Cut the Tex-Mex BBQ chicken quesadillas into quarters and divide between plates. Top with the charred corn salsa and sour cream.