Cajun chicken with sweet chilli and corn quesadillas

Cajun chicken with sweet chilli and corn quesadillas

Cajun chicken with sweet chilli and corn quesadillas

Ingredients
14
Servings
4
Ingredients
  • 2 Chicken breast, skin off

  • 2 tablespoon Cajun Seasoning

  • 2 tablespoon Vegetable oil

  • 8 Flour tortillas

  • 200 gram Mexicana or English cheddar

  • Sweet chilli and corn Salsa

  • 2 Corn on the cob or a small can of corn kernels, drained.

  • 1/2 Red onion, finely chopped

  • 1 Salad tomato, deseeded and chopped

  • 1 tablespoon Ground Coriander

  • 2 tablespoon Sweet chilli sauce

  • 1/2 Juice of a lime

  • 1 pinch Cayenne Chilli Pepper

  • Schwartz Salt and pepper to season

Key Products
Cajun Seasoning

Product Information

£ 2.30/unit,44g
Ground Coriander

Product Information

£ 1.70/unit,24g
Schwartz product packaging

Product Information

£ 1.69/unit,26g

Instructions

  • 1 First make the salsa. Cook the corn on the cobs on a hot BBQ or griddle pan for 10-15 minutes until slightly charred, turning frequently.
  • 2 Remove the corn on the cobs and allow to cool slightly on a chopping board. With a tea towel hold the corn upright and cut down the sides to remove all the kernels. Place into a mixing bowl.
  • 3 Add the remaining salsa ingredients into the mixing bowl with the corn kernels and stir until combined. Set aside.
  • 4 Cut the chicken breasts lengthways by putting your hand on top of the chicken and with a knife parallel to the chopping board, carefully slicing down the length of the breast so you have two thin pieces of chicken.
  • 5 Mix together the Cajun spice and vegetable oil in a small bowl. Spoon onto the chicken for a smooth and even layer.
  • 6 On a hot BBQ or griddle pan cook the chicken breasts for a few minutes on each side until cooked through. Place the chicken on a chopping board and shred with two forks.
  • 7 Put a flour tortilla on the flat surface of the BBQ. Evenly distribute a thin layer of cheese, shredded chicken and corn salsa over the whole tortilla. Then place a second tortilla on top. After a minute or so turn over the tortilla. Remove the quesadillas and place onto a chopping board, cut into 8 triangles.
  • 8 Repeat for the remaining tortillas.
  • 9 Serve with guacamole, dips, coleslaw and nachos.