- 1 chicken breast
- 1 chorizo poriton
- 1 taco seasoning sachet
- 1 mozzarella piece
- 1x 6 flour tortillas
- 1 capsicum
- 2 tomatoes
- 1 jalapeno
- 1 lime
- 1 red onion
- 1 coriander bunch
Pantry staples: Cooking oil, salt
Allergens: Dairy, garlic, wheat, gluten, soy, onion
Specialised equipment: Large frying pan or flat grill
Chef's note: A quesadilla is made using corn or flour tortillas with cheese along with meats or mushrooms. It is folded over and baked or fried.
* Use half of the red onion provided.
1. Prepare the ingredients
Wash all the vegetables. Cut the tomato, onion and capsicum into 1cm dice. Pick the coriander leaves. Roughly chop the coriander roots and stems. Cut the jalapeño into thin rounds. Cut the chorizo and chicken into 1cm dice. Cut the lime into wedges. Grate the mozzarella.
2. Cook the chorizo
Heat a frying pan over medium-low heat and add the chorizo. Cook for 5 minutes or until the fat releases from the chorizo.
3. Cook the vegetables
Add the capsicum and half of the onion and cook for 3 minutes to soften the vegetables.
4. Cook the chicken
Add the chicken, coriander roots and stems, taco seasoning and half the tomato. Cook, stirring, for 5 minutes or until the chicken is cooked through. Remove from the heat.
5. Assemble the quesadillas
Lay the tortillas out on a chopping board. Cover one half of each tortilla evenly with the chicken filling and cheese then fold over. Fold each tortilla in half.
6. Cook the quesadillas
Preheat a large frying pan or flat grill over medium heat. Add the folded tortillas and cook for 3 minutes on each side or until the cheese melts. You may need to do this in batches. Keep the quesadillas warm in a low oven, if needed.
7. Make the salsa
Meanwhile, combine the coriander leaves with the remaining tomato and remaining onion. Squeeze a little of the lime and season to taste.
8. To serve
Serve the quesadillas with the salsa, jalapeno and remaining lime wedges.