Chicken Quesadillas- Hard to Say, Easy to Make

“Can I please get the pork Kwes-a- dilla?”

I worked in a Mexican restaurant for too long last year and whilst eating the leftover tortilla crisps at the end of the night was a but of a thrill, hearing people mispronounce the word quesadillas time and time again was enough to make me quit.

Despite my frustration at customer’s mispronunciation (a poem I am working on), I did learn a thing or two about Mexican cuisine. Alas, I now gift you a tasty and extremely easy recipe for you to make at home.

You don’t have to stick to my fillings either- have fun with it and just do you. Ensuring you pronounce quesadilla correctly of course.

You will need:

8 Flour tortillas.
1 BBQ chicken, or a couple of cooked chicken breasts, shredded.
150 grams of canned corn, drained.
1 capsicum, diced.
1 handful of olives, halved.
250 grams of sour cream.
Cheddar cheese, shredded (the more the better).
Jalapeños (optional).
Coriander (optional).

Method:

1. Warm your sandwich press (cheat’s method) or frypan with a drizzle of oil.
2. Place tortillas on a board.
3. Assemble all remaining ingredients in a bowl and mix until well combined- adjust the amount of cheese to your liking.
4. Place the filling on four of the tortillas, ensuring there is at least a one centimetre gap between the filling and the end of the tortilla, and sprinkle with more cheese and coriander if desired.
5. Place the remaining tortillas on top and press down to seal.
6. If you are cooking in a sandwich press, place the quesadillas one at a time in the press and cook until just brown and the cheese has melted. If cooking on a pan, cook for about 3 minutes either side until warm.
7. Keep warm in the oven or covered in foil as you cook the remaining quesadillas.
8. Serve with a generous dollop of salsa, guacamole and sour cream and maybe a sprig of coriander if you want that Instagram inspired finish, and enjoy! Delicioso!