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Tomatillo chicken quesadillas

Name: Tomatillo chicken quesadillas
Cook time: 25 min
Yield: 1
Cuisine: Central America

with avocado crema and pickled onions

Ready in around 25 mins

RECIPE FACT:

Quesadillas date back to colonial Mexico, where they were often filled with pumpkin, squash, or huitlacoche (a corn fungus considered a delicacy), not necessarily cheese!

Nutritional Info:

Energy: 2,330kJ (557kcal)
Protein: 40g
Carbohydate: 50g
Sugars: 13g
Fat, total:20g
Saturated:8g
Sodium:957mg
Contains:Gluten, Milk, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PICKLE THE ONIONS:
Peel and cut the red onion in half. Using quarter of 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 QUESADILLAS:
Line an oven tray with baking paper. Remove the wholemeal tortillas from their packaging. 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.