Chicken and Salsa Quesadilla's

Serving Suggestion: 4
(Total toasting time 4 minutes per Quesadilla)

- 6 Blue Shirt Bakery Flour/Brown Tortillas
- 1/2 cup grated cheddar cheese

- 1 cup cooked corn kernels
- 1/4 cup tomato (diced)
- 1/2 Red Onion (finely chopped)
- 2 Tablespoons Fresh coriander (finely minced)
- 2 Tablespoons fresh lime juice

- 4 Tablespoon Virgin Olive Oil
- 4 Boneless Chicken Breasts
- 1/2 teaspoon of Black Pepper
- 1/2 teaspoon of Salt
- 1/2 teaspoon of Chilli Powder
- 1/2 teaspoon ground cumin
- 1 Tablespoon Fresh Lime juice
- 2 Garlic Cloves (minced)

Dipping Sauce
- 1/2 cup Sour Cream
- 1 pinch of Salt
- 1 pinch of Black Pepper
- 1 teaspoon lime juice
- 1 teaspoon finely chopped spring onion
- 1 teaspoon finely chopped chives

- Combine all salsa ingredients together
- Place chicken pieces into a bowl
- Add all the spices, garlic cloves and lime juice into the chicken bowl and combine well
- Add the olive oil to the frying pan
- Place chicken and spice mixture into the frying pan until chicken is cooked through
- Open packet of Blue Shirt Bakery Flour/Brown Tortillas and take two Tortillas out of the packet
- Place one Tortilla into a clean frying pan on a medium - low heat (this will form as the Quesadilla base)
- Combine the chicken and salsa mixture
- Add the chicken and salsa mixture to the Quesadilla base (spread mixture until covers the Quesadilla base)
- Grab a handful of cheddar cheese and spread it over the Chicken and Salsa mixture
- Add the second Tortilla on top of the cheese
- Flip Quesadilla after 5-7 minutes (on a medium to low heat) or until you see slight smoke
- Mix together all the dipping sauce ingredients into a bowl
- Once Quesadilla is cooked, cut Quesadilla into 4 equal pieces
- Dip Quesadilla pieces into sauce and Enjoy!
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