The fresh taste of these quesadillas and the ease with which they’re made will ensure they’re a favourite at your dinner table all year round.
The quesadillas are made with staples such as chicken, cheese, corn and red pepper. But they add an untraditional ingredient in their use of peanuts, which offer a nice crunch to the texture of the melted cheese, soft filling and tortillas.
- 3 cups (750 mL) shredded cooked chicken
- 2 cups (500 mL) shredded Tex Mex or Mexican cheese blend
- 3/4 cup (175 mL) peanuts, coarsely chopped
- 1/2 cup (125 mL) frozen corn, thawed
- 1/2 cup (125 mL) roasted red pepper, patted dry and chopped
- 1/4 cup (60 mL) chopped fresh coriander
- 1 lime
- 1 to 2 tsp (5 to 10 mL) chipotle chilli in adobo sauce, minced
- Vegetable oil
- 4 to 6 large flour tortillas
- Sour cream, guacamole and salsa (optional)
1. In a large bowl, combine the cooked chicken, cheese, peanuts, corn, red pepper and coriander. Cut a lime in half and squeeze the juice of one half over top. Add half the adobo sauce and stir. Add more if desired.
2. Brush a large non-stick skillet lightly with oil. Set over medium heat. Add 1 tortilla to pan. Spoon about 1 cup (250 mL) of filling over half the tortilla. Fold other half over filling, pressing together. Cook for about 2 minutes or until underside of tortilla is golden brown. Carefully, turn and cook other side for about 2 minutes or until golden brown. Keep warm in the oven. Repeat with remaining tortillas and filling.
3. Slice each into 4 wedges. Serve with sour cream, guacamole and salsa on the side.
Recipe courtesy of peanutbureau.ca.