Cajun Chicken Quesadillas are the perfect weekday dinner to throw together or a great lazy Sunday meal!
Hey guys! How’s it going?
I’ll tell you, I am absolutely knackered.
Usually, I tend to say ‘I am pooped‘- comically, of course, but the rest of the family finds it just hilarious and insists that it’s not a thing.
I googled it once to prove them wrong- which I did. It is a thing.
Anyway, I am absolutely, positively knackered.
That might be my new exhausted word for a while.
It was a long day, mostly spent in the kitchen, although I had planned on concentrating on other things with my free time.
Like most plans of mine to stay out of the kitchen, it went awry.
I made red velvet cookies stuffed with Nutella for my nieces and nephew since we’re heading down to the city tomorrow. They are sitting in the fridge, just waiting to be baked tomorrow morning. I got the recipe from A Cookie Named Desire and I’m waiting to pull them out of the oven in the morning!
I had a salad to put together, a couple snacks ready by dusk – bruschetta and margarita puffs- and, and keep together a staff of about 5 who are all getting worn out by this unrelenting heat! (Yes, I live in India, we’ve got help at home who cook & clean- I feel like a spoiled brat more than half the time since I didn’t grow up with house help and the rest of the time just a tad bugged especially since I still prefer to do things myself. Not ungrateful, just uncomfortable!)
So, here’s the recipe you guys.
Cajun Chicken Quesadillas
The tortillas are homemade. I find homemade tortillas to be moister than store bought- although I don’t really mind having store-bought, but well, homemade is always better, even if it’s for the simple reason that you know what exactly is going in.
The Cajun Chicken is spicy and the roasted bell peppers add a sweetness that pairs perfectly. The chicken and bell peppers have the same Cajun spice rubbed on before being grilled.
The corn is roasted over the stove and then tossed in a teaspoon of red chili powder. It’s got the smoky and spicy flavors down.
A combination of mozzarella and cheddar cheese melts on the tortilla as it cooks over a low flame.
Now you can fill an entire tortilla then top it with an already cooked tortilla, then slice. Or, what I usually do is fill half of a tortilla then fold it over- it’s more like a wrap and much easier to hold together.
If you’ve got store-bought tortillas already sitting in your fridge/freezer, just pull them out and fill them up! You don’t have to be as ambitious as me- or helpless since good store-bought tortillas are hard to find in India!
Top with some sour cream and enjoy!
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 300 gms boneless chicken breasts
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 cup of tinned corn
- 2 1/2 tsp. Cajun Spices
- Salt to taste
- 1 tsp red chili powder
- 1/4 cup sour cream room temperature
- 1 cup cheddar shredded
- 1/4 cup mozzarella shredded
- 8 Flour Tortillas
Preheat oven to 180ºC/350ºPlace parchment paper/silicone mat over a cookie tray. Set aside.
Clean and cut the chicken. Slice bell peppers lengthwise. Add them both to a medium bowl, add the salt and Cajun Spices. Mix thoroughly so everything is well coated.
Toss onto the prepared baking tray, drizzle some olive oil over and pop into the oven for 20 minutes.
While chicken and bell peppers are grilling, toss the corn into a small wok and roast. Once they're nice and roasted- just beginning to look charred, add a teaspoon of red chili powder and toss to coat. Remove into a bowl and set aside.
This would be the time to roll out your tortilla dough and have it ready. On a lightly floured work surface, roll out tortillas one at a time, adding as little flour as possible, just enough to prevent it from sticking to the surface.
Once the chicken is tender and cooked through- about 20 mins- let it cool for a couple minutes. Chop the bell peppers into small pieces and shred the chicken. Mix into a bowl along with the corn.
Place tortilla on pan cook on both sides for 30-45 seconds- brown spots should just be beginning to appear. If you are making a wrap- make sure the side you're going to add the filling is cooked, flip and over a low flame, quickly fill lengthwise over half. Fold it over, press down with a spatula for a couple seconds and move to plate.
If making a quesadilla, then cook one tortilla completely, and set aside. Add another tortilla to the pan, cook one side flip over and over a low flame begin to fill.
Cheese, chicken mixture, dollops of sour cream, cheese.
Top with the cooked tortilla, get it off the heat. Using a pizza cutter/sharp knife, cut it in half, then quarters. Cover with aluminum foil to keep warm.