SunRice

Mexican Chicken Quesadillas

I am using:

Prep time

15min

Cook time

60min

Create this Mexican dish in the comfort of your own home! This recipe is prefect for all ages as an easy Friday night meal!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Medium Grain Brown Rice (rinsed)

  • 1½ cup Water

  • 2 Corn Cobs (kernels removed)

  • 1 tbsp Fajita Seasoning

  • 600 g Chicken Breast Fillet (trimmed)

  • 3 tbsp Vegetable Oil

  • 1 Avocado (diced)

  • cup Coriander Leaves (chopped)

  • 12 Large Flour Tortillas

  • 1 cup Cheddar Cheese (grated)

  • Chipotle Mayonnaise

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Mexican Chicken Quesadillas

Method

  • Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 25 minutes or until rice is tender and its absorbed all the water. Remove from the heat, use a fork to gently stir in the corn, cover and set aside 10 minutes.

  • Meanwhile, sprinkle the fajita seasoning over both sides of the chicken. Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add chicken and cook 4-5 minutes each side until cooked through. Remove to a board, stand 5 minutes then thinly slice. Stir the chicken, avocado and coriander through the rice.

  • Lay 1 tortilla on a board. Spread with rice mixture, scatter over cheese and sandwich together with a second tortilla. Repeat to make 5 more.

  • Brush remaining oil over both sides of tortillas. Heat a large non-stick frying pan or barbecue plate on medium heat. Cook quesadilla 1 at a time in the pan, for 4 minutes or until golden. Slide out of the pan onto a board, carefully turn it over. Return to the pan and cook for a further 4-5 minutes until golden. Remove to a tray, keep warm while cooking remaining quesadilla. Cut into wedges and serve with chipotle mayonnaise, roasted tomatoes and coriander.

  • Tip Chipotle mayonnaise is available from some supermarkets, to make your own mix 1 cup whole egg mayonnaise with 2 tablespoons chopped chipotle chilli in adobe sauce.

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