Quesadillas are a popular dish from Mexico around the world. This is my version, which uses my favourite Farrah’s wraps. You can add more Chipotle hot sauce if you like it hot but this is a very mild version. Great lunch or dinner for the whole family.
Add all the ingredients apart from the chicken to a saucepan and cook over a medium heat until it boils.
Place chicken into a lined baking dish and pour over the sauce. Bake in the oven until chicken is cooked through.
Remove chicken from the sauce add shred the meat from the bone.
Add the sauce to a saucepan and bring to the boil. Pure until smooth with a stick blender.
Add ½ cup of sauce to the shredded meat and mix to combine.
Cook mushrooms and onion until soft.
Add one wrap to a large frying pan.
Sprinkle cheese over the wrap and cook until cheese starts to melt.
Add chicken over half of the wrap.
Then sprinkle the onion, mushrooms and capsicums over half evenly.
Fold the half with just cheese over the half with the filling and cook until golden. Flip and cook the other side is golden. Remove and cut into wedges.
Chicken Quesadillas
For chicken:
5 chicken drumsticks
81 tin chopped tomatoes
2 tbsp Chipotle hot sauce
2 garlic cloves, minced
1 shallot, finely diced
1 tbsp paprika
1 tsp ground cumin
Salt and pepper
3 tbsp chicken stock
1 whole chargrilled capsicum, seeds removed and roughly chopped
Preheat the oven to 180c.
Add all the ingredients apart from the chicken to a saucepan and cook over a medium heat until it comes to the boil. Remove from the heat and set aside.
Line a baking dish with baking paper and place chicken into the dish. Pour the tomato mixture over the chicken.
Place in the oven and cook for 40 minutes or until chicken is cooked through and juices are clear. Remove from the oven and remove the chicken from the dish and place on a chopping board. Pour sauce into a saucepan and set aside.
Shred the chicken meat from the bone, chopping it into small pieces and discard the bones. Place in a bowl and set aside until needed.
Place the saucepan with the sauce over a medium heat and bring to the boil. Remove from the heat and using a stick blender, blitz until smooth.
It will make way too much but measure out ½ cup of the sauce and add to the chicken and mix to combine.
For Quesadillas:
4 wraps or tortillas (I used Farrah’s wraps)
½ cup grated mozzarella
1 cup grated edam cheese
1 cup frozen corn
3 flat mushrooms, finely sliced
1 onion, finely sliced
½ cup chopped chargrilled capsicum
½ cup chopped parsley
Place the onion and mushrooms in a small frying pan and place over a low-medium heat and cook until onions are translucent and mushrooms have softened, stirring occasionally. Remove from the heat and set aside.
Place the corn in a microwave proof bowl and microwave on high for 1 minute.
Heat a pan over a medium heat with 1 tbsp of oil. Add in one wrap at a time, sprinkle over ¼ of both cheeses and cook until the cheese starts to melt. Add the chicken to half of the wrap, followed by the onions, mushrooms, corn and capsicum on top of the half with the chicken. Finish with a sprinkle of parsley. Then fold in half so that the side with just the cheese covers the half with the filling. Cook until golden and then carefully and quickly flip and cook the other side until golden. Remove from the pan and cut into wedges. Cook the remaining Quesadillas the same way and serve with salsa and sour cream.
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