Chicken Adobo & Peanut Quesadillas |
The fresh taste of these quesadillas will make them a family favourite. Makes 4 to 6 servings
Prep time: 15 minutes
Cook time: 3 minutes
Ingredients
- 3 cups (750 mL) shredded cooked chicken
- 2 cups (500 mL) packaged 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) chilli in adobo sauce, minced
- vegetable oil
- 4 to 6 large tortillas, your favourite flavour
- Garnish: sour cream, guacamole and salsa (optional)
Directions
1. 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.
2. 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.
3. Carefully turn and cook other side until golden brown, 1 to 2 minutes. Keep warm in the oven. Repeat with remaining tortillas and filling.
4. Slice each into 4 wedges. Serve with sour cream, guacamole and salsa on the side.
Recipe courtesy of Peanut Bureau of Canada. For more great recipe ideas, visit www.peanutbureau.ca
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