A Mexican star, flavorsome and mouthwatering. Full of protein, carbohydrates and vegetables, a whole meal in one. All it needs is a drink.
2 chicken breasts, skinned, boned and cubed
2 tbsp Goody cider vinegar
1 tbsp tomato paste
½ tsp of salt, pepper, powder cumin, coriander and cinnamon
1 tbsp Goody hot sauce
1 tbsp corn oil
1 onion, finally chopped
2 cloves garlic, minced
½ cup red pepper, chopped
1 can Goody sweet corn
4 tbsp sour cream
1 cup cheddar cheese, grated
1. In a bowl, combine chicken, vinegar, tomato paste, hot sauce, spices and seasoning. Cover and chill for 30 minutes.
2. In a pan, heat oil. Sauté onion till golden. Add chicken with marinate. Cook till edges are red and liquid evaporates. Add bell pepper and garlic. When softened, add corn. Mix well and take off heat.
3. In a shallow pan over medium heat, place one tortilla. Spread 1 tbsp sour cream on top, cover with some chicken mixture and sprinkle some cheese. Place another tortilla on top and press. When the base tortilla is golden, flip it upside down to brown the upper side. Now spread 1 tbsp sour cream on the upper golden side, repeat the chicken and cheese layers and cover with another tortilla and press well. You'll have 3 tortilla layers sandwiching filling. When the base is golden, flip the whole thing again to brown the upper side. When it does, place it on a plate and keep it in warm oven while making the other quesadilla. Using a sharp knife or kitchen scissors, cut quesadillas in quarters. Serve warm.