Speedy Gringo Chicken & Corn Quesadilla

    I needed to go shopping so created a speedy quesadilla based on what I had available in my fridge/freezer & larder. The result is a tasty, spicy quesadilla filled with chicken, corn, jalapenos and cheese. Serve with usual mexican accompanients or eat on its own. Makes 4 small quarters, enough for 1 or for 2 with sides.

    Samantha's Supper

    Kent, England, UK
    1 person made this


    • 1/2 cup full sliced cooked chicken
    • 3 heaped tablespoons frozen sweetcorn
    • 2 flour tortillas
    • 1 - 2 large pickled jalapeno, sliced
    • 1 small onion, sliced
    • 1 heaped tablespoon tomato puree
    • olive oil spray
    • 1/2 cup full grated mature cheese
    • seasoning to taste
    • 1/2 tsp cayenne pepper
    • 1/4 tsp oregano


    1. In a non sticky fry pan, fry the onion in a little oil until cooked.
    2. Add the corn, chicken and jalapenos. Pan fry, stirring often until the chicken is heated through and the corn cooked. Add the cayenne, oregano and seasoning to taste. Mix well.
    3. Meanwhile, on one tortilla spread the tomato puree and sprinkle over the cheese.
    4. Pour the chicken filling from the pan directly onto the tortilla and top with the remaining tortilla.
    5. Wipe out the pan with a cloth and then spray with the oil. Carefully lift the tortilla into then pan and spray the top tortilla.
    6. Cook over very low to medium heat until starting to colour slightly and the cheese has melted.
    7. Remove onto a chopping board and carefully cut into quarters.
    8. Nice topped with guacamole and sour cream.

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