Tuesday 25 March 2014

Posted by Judie on Tuesday 25 March 2014
A tangy Mexican meal which can be cooked over a grill pan, or even a BBQ. 

Makes 4 servings

For the marinade:
  • 30ml (2 dollops) light mayonnaise 
  • 1 tsp dried chilli flakes (this is quite hot! reduce if you don't like it this way)
  • 1 tsp dried oregano 
  • 2 cloves garlic, crushed 
  • black pepper to season 
For the quesadillas:
  • 2 skinless chicken breasts, cut into chunks 
  • 8 cherry tomatoes (optional) 
  • 1 avocado 
  • 2 tbsp sweetcorn kernels (optional) 
  • 30ml (2 dollops) light mayonnaise
  • 1 lime, juiced 
  • 4 flour tortillas 
  • 50g reduced fat mature cheddar, grated 

In a small bowl, mix together the mayonnaise, chilli flakes, oregano and garlic. Season with freshly ground black pepper and spread over the chicken. Cover with cling film and leave to marinate in the fridge for an hour or longer if you have time, however even half an hour is quite fine. 

Finely chop the cherry tomatoes and avocado. Stir through the sweetcorn and the rest of the mayonnaise. Season with black pepper and the lime juice. Once the chicken is marinated, cook on a hot grill pan for about 15 minutes or until cooked through, turning frequently. Remove from the heat and allow to cool for a few minutes before chopping roughly and stirring through the quesadilla mixture. 

Spread the mixture evenly across half of each tortilla, sprinkle with grated cheddar and fold over the empty half of the tortilla to create a half circle, pressing down firmly. Lay the quesadillas over the grill pan and cook over a medium heat for 2-3 minutes on each side, or until the cheese has melted and the tortillas are crisp. Cut into wedges and serve immediately. 

Nutrition Facts:
Calories (kcal): 450
Sugar: 2g
Fat: 27g
Sodium: 0.6g

Original Recipe
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