Mexican Chicken and Capsicum Quesadillas

Prep time: 20 minutes 

Cook time: 35 minutes

Serves: 4

Ingredients:

• 4 chicken thighs

• Simply Wholesome Pantry Mexican Recipe Base

• 1 teaspoon salt 

• 1 teaspoon garlic powder 

• 1 teaspoon sweet paprika 

• 1 teaspoon chill flakes or chilli powder (optional) 

• 1 tablespoon extra virgin olive oil 

• 1 brown onion, finely diced 

• 2 red capsicum, finely diced 

• 1 yellow capsicum, finely diced

• 1.5 cups sharp cheddar cheese, grated 

• 2.5 cups pepper Jack or Monterey Jack cheese, grated 

• 8 medium tortillas

• Oil or non stick cooking spray 

To serve:

• Salsa (red onion, tomatoes & coriander)

• Guacamole – smashed avocado 

• Sour cream or Greek yoghurt 

Method:

1. In a small bowl combine the salt, garlic powder, paprika and chilli. 

2. In a medium bowl, add the thigh fillets. Add half the Simply Wholesome Pantry Mexican Recipe Base and half the spices to the chicken bowl. Mix well.

3. Place a large frying pan onto medium/high heat. Add some oil and then add the chicken thighs. Cook on each side for about 4-5 minutes, or until cooked through. Remove, cool and shred the meat. Wipe out the frying pan. 

4.  Place the same frying pan onto medium heat. Add some olive oil. Then add the onion and cook, stirring for 2-3 minutes. Add the capsicum and cook, stirring, for 2-3 minutes. Add the other half of the spices and the Simply Wholesome Pantry Mexican Recipe Base and stir through while cooking. Turn off the heat and add the shredded chicken. Stir to combine. 

5. To assemble: for each, top half of a tortilla with an eighth of the pepper Jack (about 2.5 tablespoons) and an eighth of the cheddar (about 1.5 tablespoons). Spread one-quarter each of the chicken mix evenly on top of the cheese (it will seem like a lot, but go with it). Top with one-eighth additional pepper Jack (2.5 tablespoons) and one-eighth additional cheddar (1.5 tablespoons). Fold the empty tortilla half over the chicken. Continue with the rest of the quesadillas. 

6. Wipe out the pan that cooked the chicken mix. Place on medium heat and add some butter or cooking spray. Place 1 quesadilla in the pan with the folded edge running down the centre and the open edge facing outward. Lay a second quesadilla down beside it facing the opposite direction so it fits in the skillet nicely. Lightly press down on the tortillas. Adjust heat if they are getting too much colour. Heat for approx. 4 minutes, then flip and heat for 2-3 minutes. 

7. Cut the quesadillas to make pie shaped wedges. Serve with desired toppings.