Chicken and Corn Quesadillas

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Who doesn’t love the combination of chicken and corn? It may not be an elegant or sophisticated food match but it’s a tasty one that evokes thoughts and smells of home, of warming chicken and corn soup or chicken and corn toasties/jaffles with melting cheese.

I try to involve my children in cooking dinner on a Friday night, as their father is often at work. This means finding a kid-friendly recipe. My children love corn, and are thankfully partial to chicken, so we decided to whip up these quesadillas. My recipe inspiration actually came from my aunt, who loves to make these for my young cousin. She’s also made them for us on a few occasions now and the kids are eager to gobble them up.

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I highly recommend serving them with guacamole and/or sour cream, because after the first few triangles you start to notice that they need a contrasting texture; something creamy. They are so much more enjoyable with a dipping of guac or a slather of sour cream.

Chicken and Corn Quesadillas

1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon chilli flakes
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper
400g chicken breast strips or tenderloins, chopped
6 tortillas
200g mozzarella, grated
400g can of corn kernels, drained

To serve
Guacamole
Sour cream

In a small bowl combine the olive oil, cumin, oregano, chilli flakes, onion powder, garlic powder, salt and pepper – this is your chicken marinade. Put your chicken in a medium glass dish and throw in the marinade. Give it a mix to make sure the chicken is well coated. You can leave the chicken for around 30 minutes if you’d like the flavours to infuse, or if you don’t have time, cook straight away.

In a large fry pan, saute your chicken until completely cooked. Remove from pan and set aside.

With your hot plate at a medium to low temperature, pop in one tortilla. Scatter some cheese and corn kernels on top, then some chicken and finish off with a little more cheese. Pop another tortilla on top. When the tortilla on the bottom is brown, attempt to flip the quesadilla over in order to brown the other side. Make sure the cheese has completed melted before removing to a large cutting board.

When the quesadilla has cooled slightly, cut into eighths. Serve with guacamole and sour cream.

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4 thoughts on “Chicken and Corn Quesadillas

  1. Rachel, I like the little hand in the corner of your photo- must be your ‘little helper’! Since this recipe is Mexican, I’d use something like cheddar cheese, since Mozzarella is a bit bland- but hey, I’m no expert!

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