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Cajun chicken with sweet chilli and corn quesadillas
Ingredients
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2 Chicken breast, skin off
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2 tablespoon Cajun Seasoning
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2 tablespoon Vegetable oil
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8 Flour tortillas
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200 gram Mexicana or English cheddar
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Sweet chilli and corn Salsa
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2 Corn on the cob or a small can of corn kernels, drained.
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1/2 Red onion, finely chopped
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1 Salad tomato, deseeded and chopped
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1 tablespoon Ground Coriander
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2 tablespoon Sweet chilli sauce
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1/2 Juice of a lime
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1 pinch Cayenne Chilli Pepper
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Schwartz Salt and pepper to season
Key Products
Instructions
- 1 First make the salsa. Cook the corn on the cobs on a hot BBQ or griddle pan for 10-15 minutes until slightly charred, turning frequently.
- 2 Remove the corn on the cobs and allow to cool slightly on a chopping board. With a tea towel hold the corn upright and cut down the sides to remove all the kernels. Place into a mixing bowl.
- 3 Add the remaining salsa ingredients into the mixing bowl with the corn kernels and stir until combined. Set aside.
- 4 Cut the chicken breasts lengthways by putting your hand on top of the chicken and with a knife parallel to the chopping board, carefully slicing down the length of the breast so you have two thin pieces of chicken.
- 5 Mix together the Cajun spice and vegetable oil in a small bowl. Spoon onto the chicken for a smooth and even layer.
- 6 On a hot BBQ or griddle pan cook the chicken breasts for a few minutes on each side until cooked through. Place the chicken on a chopping board and shred with two forks.
- 7 Put a flour tortilla on the flat surface of the BBQ. Evenly distribute a thin layer of cheese, shredded chicken and corn salsa over the whole tortilla. Then place a second tortilla on top. After a minute or so turn over the tortilla. Remove the quesadillas and place onto a chopping board, cut into 8 triangles.
- 8 Repeat for the remaining tortillas.
- 9 Serve with guacamole, dips, coleslaw and nachos.
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