Chicken Adobo and Peanut Quesadillas

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

• Ready In: 18 mins
• Serves: 4-6

Ingredients

• 3  cups  shredded  cooked chicken
• 2  cups  packaged grated cheese (Tex Mex or Mexican cheese blend)
• 3⁄4 cup peanuts, coarsely chopped
• 1⁄2 cup frozen corn, thawed
• 1⁄2 cup  roasted red pepper, patted dry and chopped
• 1⁄4 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)

Directions

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.