Prep: 15min | Cooking: 2h 30min
Complexity: 2/5
ingredients:
(serves 4)
Makes a mild sauce, for more kick add an additional dried chili or two
2 chicken breasts, ca. 400g
3 dried chilis
1 small onion, quartered
2 garlic cloves
1 tbsp olive oil
1/2 cup vegetable or chicken stock
1 tsp ground cumin
salt
400g diced tomatoes
100g cream cheese
For the quesadillas:
6-8 tortilla wraps
butter, for frying
200g grated cheddar cheese
3 tomatoes, seeded and diced
150g kidney beans (or black beans)
150g canned corn
1 tbsp chopped fresh coriander
juice from 1/2 lime
* Optional: add 1 tsp chopped jalapeño into each quesadilla when preparing
method:
In a medium saucepan on high heat, cook chilis, onion and garlic until fragrant (ca. 2-3 min). They should just start to blister and have a couple black/ burnt spots.
Lower heat, add stock, oil, and cumin, and simmer 5 min.
Remove from heat. Puree and pour contents in a pot, preferably cast iron. Puree the tomatoes also and add them to the pot. Mix well, add 1 tsp salt, and bring to a simmer. Add chicken, and cook, covered with lid, 1-2 hours on low heat.
Meanwhile, toss together the tomatoes, kidney beans, corn, coriander and lime. Set aside.
Remove chicken from sauce, and shred. Season sauce to taste with a little more salt if needed (ca. 1/2 tsp). Pour 250ml (1 cup) sauce over the shredded chicken, and mix so it's well-coated.
Heat a little butter in a crepe or other shallow pan.
Spread cream cheese on one side of a tortilla wrap. Lightly fry in the butter while you assemble the filling on one half of the wrap: on one quarter of it add 1-2tbsp of the veggie mix, and then 1-2 tbsp of the chicken on another quarter. Sprinkle cheese over the chicken and veggies. Fold the empty half of the tortilla over the filling, and then carefully fold the chicken quarter over the veggie quarter. Push the quesadilla to the side of the pan while you assemble another the same way. Make sure each quesadilla gets turned over, so that the cheese in the veggie section has a chance to melt too.