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Greatest plates · Main
Loaded chicken and cheese quesadilla night with charred corn salsa
Spiced chicken and molten cheddar folded into golden tortillas, piled with a smoky charred corn salsa, avocado and lime. A proper build-your-own treat night at the table.
Serves 4Prep 20 minCook 25 minChicken
Containsdairy · gluten
Protein 21%Carbs 30%Fat 49%
About 1090 kcal a serve — 57 g protein, 83 g carbs, 61 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Season the chicken
Mix allIn a bowl, toss the diced chicken thigh with the cumin, smoked paprika, chilli powder, garlic powder, oregano and a good pinch of salt until well coated.
In the bowlSeason →
Cook the chicken
FryHeat the olive oil in a large pan over medium-high heat and cook the chicken for 8-10 minutes, stirring, until browned and cooked through. Set aside.
Into the panFry →
10 min · high
Char the corn
CharIn the same hot pan, add the corn kernels and cook for 4-5 minutes without stirring much, until charred in spots. Tip into a bowl to cool slightly.
Into the panChar →
5 min · high
Make the corn salsa
Mix allTo the charred corn add the red onion, tomato, coriander, the juice of one lime and a pinch of salt. Stir together and taste for seasoning.
In the bowlToss →
Assemble the quesadillas
FoldLay out the tortillas, scatter grated cheddar and cooked chicken over one half of each, then fold over to make half-moons.
On the boardFill →
Toast the quesadillas
ToastWipe the pan and set over medium heat. Toast each quesadilla for 2-3 minutes a side until golden and the cheese has melted. Cut into wedges.
Into the panToast →
5 min · medium
Serve it up
On topPile the quesadilla wedges onto plates with the charred corn salsa, sliced avocado, a dollop of sour cream and the remaining lime cut into wedges.
On the plateServe →
Cook's noteKeep the chicken, cheese and salsa in separate piles so plates can differ.
Estimated per serve
1090 kcal · 57 g protein · 83 g carbs · 61 g fatestimates, within ~10%
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