Golden, buttery quesadillas filled with oven-roasted fajita chicken, mature cheddar, fresh jalapeños and red onion, finished with a creamy chipotle sauce. Crisp on the outside and loaded with melted cheese inside, they're served with homemade guacamole and fresh pico de gallo for the perfect Mexican-inspired dinner.
Mexican
Overview
Description
Golden, buttery quesadillas filled with oven-roasted fajita chicken, mature cheddar, fresh jalapeños and red onion, finished with a creamy chipotle sauce. Crisp on the outside and loaded with melted cheese inside, they're served with homemade guacamole and fresh pico de gallo for the perfect Mexican-inspired dinner.
Prep 15 min
Cook 40 min
Serves 2
Gallery
Photos
Featured
Preparation
Ingredients
1
chicken breast
1 packet
fajita seasoning
1 tbsp
olive oil
4
corn & wheat tortillas
250 g
mature cheddar
1/3
red onion, finely diced
2
jalapeños, finely diced
4 tbsp
sour cream
3 tsp
chipotle hot sauce
30 g
butter
1 pinch
sea salt
Cooking
Instructions
1
Preheat the oven to 200°C (180°C fan). Coat the chicken breasts with the olive oil and fajita seasoning until evenly covered. Roast for 30–35 minutes until cooked through, then leave to rest for 5 minutes before slicing into thin strips.
2
While the chicken cooks, finely dice the red onion and slice the jalapeños. Grate the cheddar cheese.
3
In a small bowl mix together the sour cream and chipotle hot sauce until smooth to create a creamy chipotle sauce.
4
Put one frying pan with a lid on a low heat. Melt one tsp of butter in another large frying pan on medium-high heat until melted and bubbling.
5
Lay one tortilla onto the butter. Sprinkle a fourth of the grated cheddar evenly over the tortilla and let the cheese start to melt, turn the heat down if the tortilla is burning before the cheese has melted.
6
Top one half of the tortilla with a fourth of the sliced chicken, followed by about a tsp of the diced red onion and sliced jalapeños. Drizzle over a little of the chipotle crema. Fold the tortilla over to create a half moon starting from the side without the fillings.
7
Transfer the tortilla to the other pan with the lid back on to keep the heat. Repeat for the other 4 quesadillas.
8
Leave to rest for 2 minutes before slicing each quesadilla into four wedges.
9
Serve immediately with homemade guacamole, fresh pico de gallo and any remaining chipotle crema for dipping.