This cheeky chicken dinner is so easy to make. For the Portuguese-style dressing, you'll use fresh lemon juice, chilli and vinegar to both marinate your chicken and spice up your mayo dip. Double whammy!
Prep Time
35 min
Cuisine
Mexican
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
Allergens
Allergens highlighted by † (gluten, milk, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Peel and finely chop (or grate) the garlic
Drain and rinse the kidney beans
2
Heat a pot with a drizzle of olive oil over a medium heat
Once hot, add the garlic and cook for 1 min
Add the smoked paprika and ground cumin and cook for 30 sec more
Add the kidney beans with 100ml [150ml]cold water and bring to the boil
Cook for 4-5 min or until the beans are beginning to soften
3
Meanwhile, trim and finely slice the spring onion[s] and add them to a large mixing bowl
Drain the sweetcorn and add it to the bowl
Grate the cheddar cheese into the bowl, season with a generous pinch of salt and pepper and mix thoroughly – this is your sweetcorn mixture
4
Cut the lime[s] in half
Once the kidney beans are beginning to break down, season with a generous pinch of salt and squeeze in the juice of 1/2 [1]lime
Remove the beans from the heat and mash into a semi-smooth paste – these are your refried beans
5
Divide the refried beans and sweetcorn mixture between the tortilla wraps, covering only half
Fold each tortilla over and press down firmly so you're left with 6 [12] half moon-shaped sandwiches – these are your quesadillas
6
Add the quesadillas to a baking tray (or two!)
Place a second baking tray on top to weigh them down slightly
Put the stacked baking trays in the oven for 12 min or until the quesadillas are slightly browned and the cheese is melted
7
Meanwhile, combine the juice of the remaininglime with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper – this is your salad dressing
Combine the chipotle paste and mayonnaise with 1 tbsp [2 tbsp]olive oil – this is your chipotle mayo
8
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