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Chicken Quesadilla with Tomatoes & Sweetcorn

Chicken Quesadilla with Tomatoes & Sweetcorn recipe by Annabel Karmel

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Chicken Quesadilla with Tomatoes & Sweetcorn

Who doesn’t love a chicken quesadilla? So quick to prepare. Handy tip: I put the grated cheese on first before the filling, as then when you cook them in the pan the cheese melts helping to hold the tortillas together. Cut into wedges and drizzle with a little sour cream.

*Use maple syrup instead of honey if serving to babies under 12 months.

For a veggie alternative, try this delicious Corn Quesadilla recipe!

 

Ingredients

2 tbsp olive oil
1 chicken breast, sliced into strips
1 tsp honey
1 onion, finely sliced
1 tsp fresh thyme, chopped
100g chopped cherry tomatoes
50g sweetcorn
60g Cheddar cheese, grated
1 tsp balsamic vinegar
8 small tortilla wraps
Sour cream (optional)
A little paprika (optional)

Method

  1. Toss the chicken strips with the honey and season to taste. Heat 1 tbsp of the oil in a frying pan. Add the chicken and fry over the heat until golden and cooked through. Set aside .
  2. Add the remaining tablespoon of oil to the pan. Add the onion and thyme and fry for 5 minutes until soft. Add the tomatoes, sweetcorn, balsamic vinegar and chicken and cook for 2 minutes. Transfer to a bowl.
  3. Put the wraps on a board, sprinkle with a quarter  of the cheese and then spoon a quarter of the chicken mixture onto each of the wraps . Cover with the remaining  wraps. Wipe the frying pan clean and heat a little oil in the pan. When hot add the quesadillas one by one and fry for about 2 minutes. Flip the wraps over (I use a fish slice with may hand on top to flip them) and then fry for about two minutes on the other side.
  4. Repeat cooking each of the quesadillas in the pan. You can cut into quarters and drizzle with sour cream and a little paprika before serving if you like.

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