Tomatillo chicken quesadillas

Name: Tomatillo chicken quesadillas
Cook time: 25 min
Yield: 1

with avocado crema and pickled red onions.

Ready in around 25 mins

RECIPE FACT:

Enchiladas date back to Mayan times where tortillas were used to wrap and hold their ingredients.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO PICKLE THE ONIONS:

Peel and cut the red onion in half. Using quarter the onion, finely slice and place in a bowl with the lime pickle liquor. Toss to combine and set aside.
2. TO PREPARE THE QUESADILLAS:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the free-range chicken mince to the pan, season with salt and cook for 2-3 mins. Spoon in half the tomatillo sauce and cook for 1-2 mins then remove from the heat.
3. TO COOK THE QUESADELLAS:

Line an oven tray with baking paper. Place 2-3 spoonful’s of the chicken mix onto one side of each wholemeal tortilla. Fold in half and place onto the baking tray. Repeat until all the tortillas are filled. Spoon the remaining tomatillo sauce on top and sprinkle with the oregano cheese blend. Bake in the oven for 10-12 mins until cheese is melted.
4. TO PREPARE THE CHARRED CORN:

Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot, add the corn and cook for 4-5 mins stirring occasionally to create a char. Add the corn to a salad bowl and allow to cool slightly before adding the baby leaves.
TO SERVE:

Place tomatillo chicken quesadillas onto a plate, dollop with avocado crema and top with pickled onions. Serve with remaining onions and charred corn salad on the side drizzled with remaining lime pickle liquor.