Meaning “cheesy little things”, these tasty Mexican snacks are spiked with tangy tomato.
Ingredients
- 1 Roast Chicken, skin and bones removed, meat shredded
- 1 x 420g can corn kernels, drained
- 160g (2 cups) coarsely grated cheddar
- 100g semi-dried tomatoes, finely chopped
- 2 shallots, ends trimmed, thinly sliced
- 1/3 cup chopped fresh coriander
- 1 x 400g pkt Old El Paso Burrito Tortillas
- 2 avocados, halved,stones removed, peeled
- 90g (1/3 cup) natural yoghurt
- 8-10 drops red Tabasco pepper sauce
- Sour cream, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Preheat oven to 180°C. Combine the chicken, corn, cheddar, tomato, shallot and chopped coriander in a bowl.
- Step 2Place the tortillas on a clean work surface. Divide chicken mixture among the tortillas. Fold in half to enclose the filling and press down firmly to secure.
- Step 3Heat a large non-stick frying pan over medium heat. Add 3 or 4 of the filled tortillas and cook for 2-3 minutes each side or until golden and crisp. Transfer to a baking tray and place in the oven to keep warm. Repeat, in 2 more batches, with the remaining tortillas, reheating the pan between batches.
- Step 4Meanwhile, place the avocado in a medium bowl. Use a fork to mash until smooth. Stir in the yoghurt and Tabasco.
- Step 5Arrange quesadillas on a serving platter with the avocado mixture and sour cream. Top with coriander leaves to serve.
Nutrition
1875 kj
Energy
22g
Fat Total
8g
Saturated Fat
4.5g
Fibre
30g
Protein
31g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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