• Leanne Fullwood

Mexican Chicken Quesadilla


This is a simple speedy dinner for anyone with a busy schedule (triathletes with a full time job/house/life/crazy Training schedule) that can be knocked up in 15 minutes or so and requires just a few ingredients- many of which are kicking around in our cupboards!


Although it‘s cheaper to cook your own chicken in Mexican fajita spices, we’ve been known to make this using pre-cooked Mexican Chicken and it makes it an even speedier recipe!


Serve with soured cream (my favourite) or some tex mex dips and you’re all set!


Mexican Chicken

Quesadilla

Serves 2


Ingredients

2 chicken breasts

2 tbsp fajita spice mix

2 tbsp rapeseed oil

4 flour tortillas (I used seeded or wholemeal)

1/2 can retried beans

2 tbsp chopped jalapeños

4 tbsp tinned sweetcorn

60g grated cheddar cheese (we found a smoked cheese also works well!)

Optional: fresh chopped corriander


To serve: Salsa and/or soured cream


Method

1- Butterfly the chicken breast (place the chicken on a chopping board, slice horizontally through the middle 3/4 way through and open out). Cover the chicken with a later of cling film and bash with a rolling pin to even put the thickness of the meat.


https://www.bbcgoodfood.com/howto/guide/how-butterfly-chicken-breasts


2- Season with the fajita mix on both sides.


3- Heat 1tbsp oil in a pan on a medium heat and fry the chicken on each side for 3-4 minutes. Check it’s cooked through by slicing through the thickest part of the breast and ensuring there’s no raw pink meat! Place cooked meat onto a clean chopping board and cut into thin slices. Keep warm wrapped in tinfoil.


4- Drizzle a little oil into a frying pan big enough for the tortilla. Place a tortilla into the pan and spread with half the refried beans, leaving a clean 2Cm border on the tortilla.


5- Sprinkle with the chopped chicken, sweetcorn, jalapeños, chopped corriander and cheese and then cover with a second tortilla.


6- Turn on the to a medium heat and press the quesadilla into the pan, levelling the filling equally in between.


7- After 3-4 minuted the bottom should be golden and brown. Now time to flip it!


8- Place a Round plate on top (upside down) and flip the frying pan into the plate so the cooked side of the quesadilla is on top. drizzle a little more oil into the pan and then slide the quesadilla into the pan with the uncooked tortilla on the bottom.


9- Leave to Cook again for 3-4 minutes until the bottom is golden and crisp and the cheese has melted!


10- Repeat steps 4-9 for the second (if you don’t have two frying pans!)


11- Slice into wedges and serve with salsa or soured cream (and a beer!)




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