Chicken & Corn Quesadilla
Chicken & Corn Quesadilla
Get this quick and easy quesadilla recipe by Sarah Benjamin from Simply Special.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 5 minutes
  • Yield 6 servings
  • For the Coriander Pesto:
  • 1 cup Coriander
  • 2 large Green chillies, stems removed
  • ⅓ cup Cashew nuts
  • 2 cloves of Garlic, peeled
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons fresh Lime juice
  • ¼ cup Extra virgin Olive oil
  • For the Quesadillas:
  • 2 Flour tortillas
  • A large handful (or more) shredded Mozzarella cheese
  • A handful of Corn kernels
  • A handful of shredded cooked Chicken
  1. For the Coriander Pesto:
  2. Place all the ingredients in a food processor or blender and whizz it up until smooth
  3. Set aside
  1. For the Quesadillas:
  2. Heat up a large frying pan on a medium-high heat, and brush or wipe the pan with some oil
  3. Place one tortilla in the pan, and carefully spread 2 tablespoons of the Coriander Pesto onto it
  4. Top with the mozzarella cheese, chicken and corn kernels
  5. Layer the second tortilla on top, and press down gently to seal it
  6. Cook for 2-3 minutes, and carefully flip over. The top should now be golden brown

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