Oven Baked Quesadillas
Oven Baked Quesadillas
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Diced Chicken Thigh | 420 | grams |
| Red Pepper | 1 | unit(s) |
| Green Pepper | 1 | unit(s) |
| Honey | 2 | tbsp |
| Mexican Spice | 1 | tbsp |
| Mixed Beans | 1 | pack(s) |
| Tomato Puree | 30 | grams |
| Cheddar Cheese | 125 | grams |
| Flour Tortillas | 8 | unit(s) |
| Lime | 1 | unit(s) |
| Baby Gem Lettuce | 1 | unit(s) |
| Vine Tomatoes | 2 | unit(s) |
| Sour Cream | 1 | pot(s) |
Instructions
Instruction
Preheat your oven to 200°C. Pop the diced chicken in a mixing bowl. Halve, then remove the cores from the peppers and thinly slice. Add these to the bowl with the chicken. Add half the honey, all the Mexican spice mix (add less if you prefer things mild) and a glug of oil. Season with salt and pepper and mix well to combine.
Instruction
Put a frying pan on high heat. When hot, add the chicken, peppers and any marinade left in the bowl. Lower the heat a little and fry, stirring occasionally, until the chicken is browned and the peppers starting to soften, 6-8 mins. TIP: You may need to do this in two batches if your pan isn't large enough. Meanwhile, drain and rinse the mixed beans in a sieve
Instruction
Turn the heat to medium-low, stir the tomato purée into the chicken and peppers, then add the mixed beans. Cover with a lid and cook, stirring occasionally, for a further 3-4 mins. Meanwhile, grate the cheese and set aside one-quarter (you will use this to scatter over the quesadillas just before baking).
Instruction
Lay a tortilla on a lightly-oiled baking tray (you may need two trays). Spoon some of the chicken mixture onto one half of the tortilla, sprinkle on a little cheese, then fold the other half of the tortilla over to enclose the filling (you should have a semi-circle shape). Press down lightly so the tortilla stays put. Repeat with the other tortillas - you should have enough filling for two each.
Instruction
Sprinkle the reserved cheese on top and bake the quesadillas on the top shelf of your oven until browned, 8-10 mins. Zest the lime. In a large bowl mix the remaining honey, a squeeze of lime juice and a glug of oil. Season with salt and pepper. Trim the root from the lettuce, slice thinly. Chop the tomato into 2cm chunks. Add the lettuce and tomato to the dressing, toss to coat. In a small bowl, mix the sour cream and lime zest.
Instruction
Serve the quesadillas with some salad alongside and drizzle with the zesty sour cream. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 716 | kcal |
| Protein | 48 | g |
Allergens
Milk, Gluten