Cheesy Tex-Mex Chicken & Corn Quesadillas
with Tomato Salsa & Sour Cream
Packed with smokey chicken and melted Cheddar and topped with a crisp cucumber and tomato salsa, it’s hard to resist these pockets of flavour. The addition of spring onion really makes the dish sing, and the rich sour cream adds the finishing touch.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
1
cucumber
1 packet
baby spinach leaves
½
brown onion
1 sprig
spring onion
1 tin
sweetcorn
1 packet
chicken thigh
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
⅓ cup
water
15 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop tomato, cucumber and baby spinach leaves. • Thinly slice brown onion (see ingredients). • Thinly slice spring onion. • Drain sweetcorn. • Cut chicken thigh into 2cm chunks.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, corn kernels and onion, until browned, 4-5 minutes. • Add Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Stir in the water and the butter and cook, until combined, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the filling looks dry!
• Arrange tortillas over lined oven tray. Divide chicken mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with spatula. • Brush or spray tortillas with a drizzle of olive oil and season.
• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. • Spoon any overflowing filling and cheese back into quesadillas.
TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Meanwhile, in a medium bowl, combine spinach, spring onion, tomato, a drizzle of white wine vinegar and olive oil. • Season to taste.
• Divide cheesy Tex-Mex chicken and corn quesadillas between plates. • Top with tomato salsa and light sour cream to serve. Enjoy!