The fresh taste in these quesadillas will make them everyday dinner favourites.
3 cups (750 mL) shredded cooked chicken
2 cups (500 mL) grated Tex Mex or Mexican cheese blend
¾ cup (175 mL) peanuts, coarsely chopped
½ cup (125 mL) frozen corn, thawed
½ cup (125 mL) roasted red pepper, patted dry and chopped
¼ cup (60 mL) chopped coriander
1 to 2 tsp (5 to 10 mL) chili in adobo sauce, minced
4 to 6 large tortillas
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.
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.
Slice each into 4 wedges. Serve with sour cream, guacamole and salsa on the side.
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