Chicken and Cheese Quesadillas

Cook Time 30 mins

Servings 2


Olive oil spray

4 store bought tortillas

95g (1/3 cup) smoked tomato relish

1 chicken breast to poach or a pre poached breast

125g (1 cup) grated smoked cheddar cheese

Small handful of baby spinach leaves

120g or about 10 small bocconcini balls



2 corn cobs, husk removed

2 roma tomatoes, deseeded and finely diced

1 250g jar pickled jalapenos

1 fresh jalapeno, finely sliced

Juice of 2 limes

1 red onion, finely diced

Small bunch fresh coriander, roughly chopped



Bring a large pot of water to the boil. Add the corn, and cook for 3 minutes. Remove corn from pot and place onto paper towel to absorb excess water. Place dry corn directly onto the open flame of your stove and lightly char the outside all the way around. Use grill on high heat if you don’t have a gas stove. Set aside to cool. Once cooled, slice the kernels off the cob and place into a large bowl.

Add finely diced tomatoes, 5-7 finely diced pickled jalapenos, half of the fresh jalapeno, lime juice, diced onion and coriander. Season with salt and white pepper then set aside to serve.


Heat a large frying pan over medium heat and lightly spray it with olive oil.

Lay 2 tortillas flat on a work surface. Spread the tortillas with relish then top with chicken, half of the grated cheese and the spinach. Tear the bocconcini balls in half and dot them around the tortillas, then add the remaining grated cheese. Top both with a second tortilla. Place one quesadilla in the frying pan and cook until golden on one side (2-3 minutes).

Slide the quesadilla out onto a plate and, moving quickly, flip it over and slide it back into the pan. Cook until the second side is golden and the cheese has melted. Remove the quesadilla from the pan and cut it into quarters. Repeat with the remaining quesadilla then serve with a few lime wedges and the salsa.


Chicken and Corn Soup


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