Quesadilla with Chicken
Quesadilla with Chicken | Recipe
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Quesadilla with Chicken | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • For the quesadilla:

  • 1 tbsp
    Mild Fajita Mix
    The only fajita seasoning you’ll ever need! £3.99 £61.38/kg Incl. 0% Tax, excl. shipping
  • 200 g
    chicken breast
  • 1 tbsp
    olive oil
  • 1
    pepper, red
  • 1
    onion, red
  • 140 g
    corn (can)
  • 4
    tortilla wraps
  • 100 g
    cheddar cheese, freshly grated
  • 100 g
    mozzarella, freshly grated
  • For the avocado dip:

  • 1
    avocado
  • 1 bunch
    coriander
  • 1
    lime, juice
  • 2 tbsp
    olive oil

1
Remove the skin and tendons from the chicken breast and cut into bite-sized pieces. Heat the olive oil in a pan and fry the chicken for 2 minutes over a high heat. Season with the fajita spice mix. Remove the chicken from the pan and set aside for now. Wash the peppers, remove the seeds and cut into fine strips. Peel the onion, halve it and cut it into fine strips. Drain and rinse the corn over a sieve.


2
For the dip, halve the avocado, pit and peel it and put it in a tall container with the coriander and the juice of the lime. Blend finely using a hand blender, slowly adding the olive oil.


3
Place a tortilla wrap in a pan. Spread half of the cheese, half of the vegetables and half of the chicken on top. Place another tortilla wrap on top and press together lightly. Fry on both sides over a medium heat for about 4-5 minutes until golden brown. Then remove from the pan and keep warm in the oven at 100 °C until the second quesadilla has been prepared in the same way. Finally, cut into small triangles and serve with the avocado dip.

Nutritional information: (Per person)

Calories
640
kcal

Carbohydrates
50
g

Protein
32
g

Fat
35
g

Method

1
Remove the skin and tendons from the chicken breast and cut into bite-sized pieces. Heat the olive oil in a pan and fry the chicken for 2 minutes over a high heat. Season with the fajita spice mix. Remove the chicken from the pan and set aside for now. Wash the peppers, remove the seeds and cut into fine strips. Peel the onion, halve it and cut it into fine strips. Drain and rinse the corn over a sieve.


2
For the dip, halve the avocado, pit and peel it and put it in a tall container with the coriander and the juice of the lime. Blend finely using a hand blender, slowly adding the olive oil.


3
Place a tortilla wrap in a pan. Spread half of the cheese, half of the vegetables and half of the chicken on top. Place another tortilla wrap on top and press together lightly. Fry on both sides over a medium heat for about 4-5 minutes until golden brown. Then remove from the pan and keep warm in the oven at 100 °C until the second quesadilla has been prepared in the same way. Finally, cut into small triangles and serve with the avocado dip.

Nutritional information: (Per person)

Calories
640
kcal

Carbohydrates
50
g

Protein
32
g

Fat
35
g

QUESADILLA WITH CHICKEN

What could be better than a tortilla wrap filled with spicy chicken, crunchy vegetables and melted cheese? A creamy avocado dip is the perfect finishing touch to this delicious treat. Don't worry about the spices, our Mild Fajita Mix brings the best flavours from South America into your kitchen!

 

Mexican food 

Do you like Mexican cuisine? We have more for you! Try our Vegetarian Fajitas or the Chili con Carne. But not without our Chilli con Carne Seasoning! 

Ingredients

Persons
  • For the quesadilla:

  • 1 tbsp
    Mild Fajita Mix
    The only fajita seasoning you’ll ever need! £3.99 £61.38/kg Incl. 0% Tax, excl. shipping
  • 200 g
    chicken breast
  • 1 tbsp
    olive oil
  • 1
    pepper, red
  • 1
    onion, red
  • 140 g
    corn (can)
  • 4
    tortilla wraps
  • 100 g
    cheddar cheese, freshly grated
  • 100 g
    mozzarella, freshly grated
  • For the avocado dip:

  • 1
    avocado
  • 1 bunch
    coriander
  • 1
    lime, juice
  • 2 tbsp
    olive oil
Recipe

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