Chicken-Adobo--Peanut-QuesadillasServes: Makes 4-6 servingsPrint recipe
Prep Time: 15 minutes
Cooking Time:
3 minutes

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 lime

1 to 2 tsp (5 to 10 mL) chili in adobo sauce, minced

vegetable oil

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.


To view a PDF version of this recipe, click here.

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Did You Know?

  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.
  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.
  • peanut-protein
    The peanut contains more protein than any other nut.
  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

Peanut Butter for the Hungry tasteUS

Peanut Bureau of Canada