Chicken Quesadillas
Cook Time: 20 minutes
COOKING INSTRUCTIONS
1. Preheat the sandwich press to high heat. Make your avo mash by mixing together the your avo and ½ of the sour cream. Season with salt, pepper and a squeeze of lime juice. If you’d like to add coriander to your avo mash, chop the coriander leaves and half of them to the bowl. Mix in and set aside.
2. Using a large frying pan on high heat, drizzle olive oil and add the chicken, cooking for 3 mins on each side. Meanwhile, remove the corn kernels from the cob using a knife and chop up half of the coriander stems, adding both into the pan once the chicken is almost cooked. Add the tomato sauce into the pan, bringing it to the boil and turning it down to simmer for a further 5 mins.
3. Spread a generous amount of the refried bean paste onto the tortilla wrap. Place the tortilla on the press and spread enough of the chicken mix to cover half of the tortilla. Sprinkle with cheese and fold the tortilla in half, over itself. Press down carefully; don’t squish your tortilla! Cook for a couple of mins until golden. If some of the mix comes out, push it back in using a rubber spatula.
4. Serve your tortillas with your guacamole mash and the leftover ½ of your sour cream.
WHAT'S IN THE BOX?
- 500 g chicken
- 1 packet flour tortillas
- 1 Mexican Sauce Jar
- 1 corn cob
- 1 bunch coriander
- 1 tin black beans
- 1 pack cheddar cheese
- 1 tub sour cream
- 1 avocado
- 1 lime
WHAT YOU’LL NEED FROM YOUR PANTRY:
- Sandwich press
- 1 large frying pan
- Chopping board
- Medium size bowl
