“The fresh taste in these quesadillas will make them everyday dinner favourites.”

Ingredients Nutrition

  • 3 cups shredded cooked chicken
  • 2 cups packaged grated cheese (Tex Mex or Mexican cheese blend)
  • 34 cup peanuts, coarsely chopped
  • 12 cup frozen corn, thawed
  • 12 cup roasted red pepper, patted dry and chopped
  • 14 cup chopped coriander
  • 1 lime
  • 2 teaspoons chili sauce (in adobo sauce, minced)
  • 4 -6 large tortillas, your favourite flavour
  • Garnish
  • sour cream, guacamole and salsa (optional)


  1. Place chicken, cheese, peanuts, corn, red pepper and coriander in a large bowl. Cut lime in half and squeeze juice of one half over top. Add half the adobo sauce and stir. Taste and if you like things hotter, stir in a little more adobo.
  2. Brush a large frying pan, preferably non–stick, lightly with oil. Set over medium heat. Depending on the size of your tortillas, filling will be enough for 4 or 6. Add 1 tortilla to pan. Spoon about 1 cup (250 mL) of filling over half the tortilla. Fold other half over filling, pressing together. Cook until underside of tortilla is golden brown, about 2 minutes. Carefully, turn and cook other side until golden brown, 1 to 2 minutes. Keep warm in the oven. Repeat with remaining tortillas and filling.
  3. Slice each into 4 wedges. Serve with sour cream, guacamole and salsa on the side.

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