The West

Spicy chicken and corn quesadillas

  • *Serves 4 * *

  • 600g chicken thighs, sliced thinly *

  • 70g Cajun spice *

  • 100ml olive oil *

  • 1 brown onion, sliced *

  • 1 corn cob, kernels off *

  • 1 red capsicum, sliced thinly *

  • 3 cloves garlic, crushed *

  • 4 flour or corn tortillas *

  • 300g cheese, grated *

  • 150g sour cream *

  • _Guacamole _ *

  • 1 avocado, skinned, diced *

  • 1/2 lime, juice only *

  • 1/4 onion, diced finely *

  • 1 tomato, seeded, diced finely *

  • 10 drops Tabasco sauce *

  • salt and pepper to taste *

  •   *

Marinate the sliced chicken with the Cajun spice. In a pan, saute half olive oil and all of onion, corn, capsicum and garlic until soft and take out of pan. Bring your pan back up to hot with the rest of the olive oil and cook chicken until slightly browned. Mix onion and corn together with the chicken. Sprinkle a tortilla evenly with cheese and place mix over half the tortilla, then fold in half. Heat a new pan on low and gently cook the tortilla evenly on both sides. Cut into six pieces. Repeat steps until mix is gone. To make guacamole, mix all ingredients in a bowl until roughly combined. Enjoy with sour cream.

The West Australian

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