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Mexican Fiesta Favorite – Recipe

Mexican Fiesta Recipe

I am a huge lover of Mexican food and everything that comes with it (friends, music, laughter… siestas?). In thinking about a mid-week boost, I thought I’d share with you all one of my favorite Mexican recipes to get your week on a delicious note – Chicken Quesadillas with Avocado Cream!

I came across this recipe a few years ago via the Taste.com.au, which I have cooked for guests many times and it has always been popular. Generally, I start this off with some Nachos (corn chips, salsa, cheese, beans) however you like to create them, as the process of this recipe can be time consuming. Once you create once, you’ll definitely find you rhythm and what works for you in the kitchen, however having the Nachos handy always fills the tummies while you’re cooking away!

Get your sombreros out and try it!

Chicken Quesadillas with Avocado Cream

Ingredients:

1 tablespoon ground cumin
1 tablespoon ground coriander
2 (about 500g) single chicken breast fillets
1 tablespoon olive oil
1 corn cob, husk and silk removed
1 small red capsicum, halved, deseeded, finely chopped
1/4 cup coarsely chopped fresh coriander
3 green shallots, ends trimmed, thinly sliced
2 drained hot chillies , finely chopped
40g (1/2 cup) coarsely grated cheddar
Pinch of salt
Olive oil spray, to grease
8 round (20cm-diameter) flour tortillas
Avocado Cream
2 (about 500g) single chicken breast fillets
1 tablespoon olive oil
1 corn cob, husk and silk removed
1 small red capsicum, halved, deseeded, finely chopped
1/4 cup coarsely chopped fresh coriander
3 green shallots, ends trimmed, thinly sliced
2 drained hot chillies, finely chopped
40g (1/2 cup) coarsely grated cheddar
Pinch of salt
Olive oil spray, to grease
8 round (20cm-diameter) flour tortillas

Step 1:
To make the avocado cream, place the avocado in a medium bowl and mash with a fork until smooth. Add the sour cream, lime juice and garlic. Taste and season with salt. Stir until combined. Cover with plastic wrap and place in the fridge until required.

Step 2:
Combine the cumin and ground coriander on a plate. Press each chicken breast into the spice mixture and turn to evenly coat both sides. Heat the oil in a large non-stick frying pan over medium-high heat. Add the chicken breasts and cook for 4 minutes each side or until brown and cooked through. Transfer chicken to a plate and set aside for 15 minutes to cool. Shred the chicken into thin strips and place in a large bowl.

Step 3:
While the chicken is cooking, use a sharp knife to cut down the length of the corn cob, close to the core, to remove the kernels. Cook the kernels in a small saucepan of boiling water for 4 minutes or until tender. Drain. Add to the bowl with the chicken.

Step 4:
Add the capsicum, coriander, green shallot, chilli and cheddar to the chicken mixture and stir until well combined. Season with salt.

Step 5:
Preheat oven to 120°C. Lightly spray a medium non-stick frying pan with olive oil spray to grease (do not stand near an open flame while spraying). Heat over medium-high heat. Place 1 tortilla in the frying pan.

Step 6:
Top with one-eighth of the chicken mixture and spread evenly over half the tortilla. Fold the tortilla over to form a semi-circle and cook for 2 minutes or until golden underneath. Turn and cook for a further 1-2 minutes or until golden and heated through. Transfer to a baking tray. Cover with foil and place in preheated oven to keep warm. Repeat with the remaining tortillas and chicken mixture, reheating and greasing pan between batches.

Step 7:
Cut the tortillas in half and arrange on a large serving platter. Serve immediately with avocado cream.

You can always create this recipe to your liking with different variations, however I generally keep it as much to the recipe as possible. I quite often avoid the Chilli step as this is not always to people’s liking – and I never like to burn guest’s mouths! 🙂

Preparation is key with this recipe and the overall taste factor is well worth it.

Have fun & Enjoy! xx

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8 Comments

  • Reply nrc

    Soooooo when are you making this for me?

    29/10/2015 at 9:00 AM
    • Reply BLM

      ASAP!! It’s so good!! 🙂

      29/10/2015 at 9:11 AM
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