Tex-Mex BBQ Chicken Quesadillas
with Charred Corn Salsa & Sour Cream
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!
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/ Serving 4 people
/ 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
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.
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.
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.
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.
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.
Cut the Tex-Mex BBQ chicken quesadillas into quarters and divide between plates. Top with the charred corn salsa and sour cream.