Crispy Roast Chicken, Corn and Cheese Quesadillas

These crispy quesadillas transform supermarket roast chicken into a quick dinner filled with seasoned chicken, sweet corn and melted cheese.

The tortillas are cooked slowly enough for the filling to become hot and the cheese to melt, while the outside becomes golden and crisp.

Recipe information

Preparation time: 12 minutes
Cooking time: 18–22 minutes using one frying pan
Total time: Approximately 35 minutes
Serves: 4
Makes: 8 folded quesadillas
Serving size: 2 quesadillas per person
Difficulty: Easy

Ingredients

• 8 medium flour tortillas, approximately 20 cm wide

• 300 g cooked supermarket roast chicken, skin and bones removed

• 200 g freshly grated melting cheese, approximately 2 cups

• 100 g canned or frozen corn kernels, approximately ⅔ cup

• 2 spring onions, thinly sliced

• ½ teaspoon smoked paprika

• ½ teaspoon ground cumin

• ½ teaspoon garlic powder

• ¼ teaspoon freshly ground black pepper

• 2 teaspoons neutral cooking oil or cooking spray

• Lime wedges, for serving

• Salt, only if required

Best cheese choices

Use one cheese or a combination of:

• Tasty cheddar

• Monterey Jack

• Colby

• Mozzarella

• Mexican-style cheese blend

A mixture of cheddar and mozzarella provides both flavour and good melting.Avoid using only very hard cheeses such as Parmesan because they will not create the same soft, melted filling.

Prepare the filling

1. Remove the skin and bones from the roast chicken.

2. Shred or chop the chicken into small pieces. Large pieces make the quesadillas difficult to cut and can prevent the filling from heating evenly.

3. Drain the corn thoroughly. If using canned corn, pat it dry with paper towel.

4. Place the chicken, corn, spring onions, smoked paprika, cumin, garlic powder and black pepper in a bowl.

5. Mix until the seasoning is evenly distributed.

6. Do not automatically add salt. Supermarket roast chicken and grated cheese can already be quite salty.

Assemble the quesadillas

1. Place the eight tortillas on a clean work surface.

2. Divide half of the grated cheese between one side of each tortilla. Use approximately 12–13 g of cheese on the bottom of each one.

3. Divide the chicken and corn mixture evenly between the tortillas. Use approximately 50 g of filling per tortilla.

4. Leave a border of approximately 1–1.5 cm around the edge. This reduces the chance of filling falling into the pan.

5. Sprinkle the remaining cheese over the filling, using approximately another 12–13 g per tortilla.

6. Fold the empty half of each tortilla over the filling.

7. Press each quesadilla gently with the palm of your hand. Do not press hard enough to push out the filling.

Stovetop cooking method

1. Place a large non-stick or well-seasoned frying pan over medium-low heat.

2. Allow the empty pan to preheat for approximately two minutes.

3. Add approximately ½ teaspoon of oil and wipe it around the pan to create a very thin coating. Alternatively, use a light spray of cooking oil.

4. Place two folded quesadillas in the pan without overlapping.

5. Cook for 2–3 minutes on the first side. The underside should become evenly golden rather than dark brown.

6. Carefully turn each quesadilla using a wide spatula.

7. Cook for approximately two minutes on the second side.

8. Check that the cheese has melted and the chicken filling is steaming hot.

9. If the tortilla is browning before the cheese melts, reduce the heat. Cover the pan for 20–30 seconds, then remove the lid and continue cooking uncovered to restore crispness.

10. Transfer the cooked quesadillas to a wire rack.

11. Repeat with the remaining quesadillas, adding only a small amount of additional oil when the pan appears dry.

12. Monitor the heat carefully. The pan will become hotter with each batch, so later batches may cook more quickly.

13. Allow the quesadillas to rest for one or two minutes before cutting.

14. Cut each one into two or three wedges and serve with lime wedges and dipping sauces.