Ingredients
Method
- Quesadilla Assembly
Prepare the Tortilla:
- Sprinkle one side with a small amount of Montary jack cheese.
- Add your choice of filling on top of the cheese.
- Sprinkle with corn and chopped coriander, then add more cheese on top.
- Fold the tortilla in half.
Cook the Quesadilla:
- Preheat a non-stick skillet over medium-low heat. If using a regular skillet, add 2 teaspoons of oil.
- Place the folded quesadilla in the skillet and press down lightly.
- Cover with a lid and cook for about 3 minutes, or until the underside is golden brown and crispy.
- Carefully flip the quesadilla over (see video for technique) and press down lightly.
- Cook for an additional 3 minutes without the lid, until crispy.
- Serve: Transfer the cooked quesadilla to a cutting board and cut it in half. Serve immediately with dipping sauces such as sour cream, salsa, or avocado sauce.
- Spice Mix In a small bowl, combine the spice mix ingredients. This will be used for one of the filling options below.
Beef Filling: Cook the Filling:
- Heat oil in a skillet over high heat. Add the finely chopped onion and minced garlic, and cook for 2 minutes.
- Add the ground beef, breaking it apart as it cooks. Once it turns from pink to brown, add the diced capsicum.
- Cook for an additional minute.
- Stir in the tomato paste, water, and spice mix. Cook for 2 more minutes.
- Transfer the mixture to a bowl and let it cool.
Chicken Filling: Prepare the Chicken:
- Drizzle the chicken thighs with 1 tablespoon of oil and toss to coat.
- Sprinkle the spice mix over the chicken and toss well to combine.
- Cook the Filling: Heat 1 tablespoon of oil in a large skillet over high heat.
- Add the quartered and sliced onion and minced garlic, and cook for 2 minutes.
- Add the diced capsicum and cook for another minute.
- Transfer this mixture to a bowl and let it cool.
Cook the Chicken:
- Return the skillet to the heat and reduce to medium heat. Add the remaining 1/2 tablespoon of oil.
- Add the chicken and cook for 3 minutes until deep golden brown. Flip the chicken and cook for an additional 3 minutes, or until fully cooked.
- Transfer the chicken to a cutting board, let it rest for 2 minutes, then dice and combine with the cooled capsicum mixture.
Vegetable Filling: Cook the Vegetables:
- Heat oil in a skillet over high heat.
- Add the diced onion and minced garlic, cooking for 2 minutes.
- Add the diced capsicum and cook for 1 minute.
- Stir in the drained black beans, corn, tomato paste, water, and spice mix. Cook for 2 minutes.
- Transfer the vegetable mixture to a bowl and let it cool.
- Use any of the fillings above (beef, chicken or vegetable) and add them to the quesadilla before you fold them above. Enjoy!