Liven up the dinner table with this classic Mexican street dish. Super easy to make. Perfect for sharing.
30 Minutes. A healthy alternative to a takeaway for all.
200g free range skinless chicken breast
1 cup grated cheddar
4 sprigs coriander
1 clove of garlic
1 tin black beans (400g)
(olive oil, salt & pepper not included)
Boil water & cook chicken
Fill kettle with water and boil. Season chicken with olive oil, salt and pepper. Heat a non-stick fry pan or grill pan on a medium to high heat. Cook chicken for 8 – 10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes.
While the chicken is cooking, place corn in a saucepan with boiled water from the kettle. Add the salt to water and cook until tender (6-7 minutes). Drain and rinse under cold water. Cut kernels from cob and place in a large bowl. Drain and rinse beans and combine in the same bowl with the 1/3 finely sliced red onion, roughly chopped tomato and half of the coriander (roughly chopped). In a bowl, whisk juice of the lime, 1 tablespoon of olive oil, crushed garlic, salt and pepper.
Thinly slice or shred the cooked chicken. Place half of the tortillas onto a board and cover each evenly with the grated cheese, chicken, jalapeno, remaining finely sliced red onion and roughly chopped coriander. Spread the Philadelphia onto one side of each of the remaining tortillas and place Philadelphia side down onto the filled tortillas. Heat a frying pan to a medium heat with a drizzle of olive oil. Carefully place one quesadilla at a time into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
Cut the quesadillas into quarters and serve fresh and hot. Place on a board with the bowl of black bean salsa.
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