Chicken Quesadillas and Sweetcorn Salsa

Crispy flour tortillas filled with melted cheese, chicken, and jalapeños, served with a fresh, pulsed sweetcorn and lime salsa.

Chicken Quick Lunch Mexican Salsa Quesadilla

Estimated Nutrition

Calories

716.1

kcal / serving

2864.5 kcal total

Carbs

55.4g

per serving

221.4 g total

Fat

39.2g

per serving

156.8 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Cheddar

Mature, grated

tbsp

Sour Cream

Fruits

piece

Lime

Juice only

GrainsCereals

piece

Flour Tortillas

Ready-made

Meat

300

Chicken

Cooked, thickly sliced

NutsSeeds

bunch

Coriander

Small bunch, leaves and roots

tbsp

Mint

Fresh leaves, roughly chopped

tbsp

Coriander

Fresh leaves, roughly chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

0.5

piece

Red Onion

Finely sliced

Jalapeño Chillies

Roughly chopped

150

Sweetcorn

Jalapeño Chillies

Roughly chopped, for salsa

piece

Green Chilli

Finely chopped

Method

Place four tortillas on a board and cover each with grated cheese.

Distribute the chicken, red onion, jalapeños, and coriander over the cheese.

Spread sour cream on one side of the remaining tortillas and place them cream-side down onto the fillings.

Heat oil in a frying pan over a medium heat.

Cook each quesadilla for 3-4 minutes per side until the filling melts and the tortilla is golden.

Pulse all salsa ingredients in a food processor and season with salt and pepper.

Cut the warm quesadillas into quarters and serve with the sweetcorn salsa.