Chicken Adobo and Peanut Quesadillas |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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The fresh taste in these quesadillas will make them everyday dinner favourites. Ingredients:
3 cups shredded cooked chicken |
2 cups packaged grated cheese (tex mex or mexican cheese blend) |
3/4 cup peanuts, coarsely chopped |
1/2 cup frozen corn, thawed |
1/2 cup roasted red pepper, patted dry and chopped |
1/4 cup chopped coriander |
1 lime |
2 teaspoons chili sauce (in adobo sauce, minced) |
4 -6 large tortillas, your favourite flavour |
sour cream, guacamole and salsa (optional) |
Directions:
1. Place chicken, cheese, peanuts, corn, red pepper and coriander in a large bowl. Cut lime in half and squeeze juice of one half over top. Add half the adobo sauce and stir. Taste and if you like things hotter, stir in a little more adobo.
2. Brush a large frying pan, preferably non–stick, lightly with oil. Set over medium heat. Depending on the size of your tortillas, filling will be enough for 4 or 6. 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 until underside of tortilla is golden brown, about 2 minutes. Carefully, turn and cook other side until golden brown, 1 to 2 minutes. 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.
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