Tickled Pink Onion & Chicken Quesadillas
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Prep: 15 mins
Cook: 15-20 mins
These cheesey chicken toasted sandwiches are spiked with lemony sorrel and served with a tangle of onions pickled in lime juice.
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848 kcal
(per portion)
Ingredients you'll need
  • 1 lime
  • 2 tsp caster sugar
  • 1 red onion
  • 250g chicken breast mini fillets
  • 2 tsp Cajun seasoning
  • 1 red pepper
  • 100g cheddar
  • A handful of sorrel
  • 50g peppery salad mix
  • 4 white tortillas
From your kitchen
  • Sea salt
  • 4 tsp olive oil
Step by step this way
  • 1.

    Juice the lime. Measure out 2 tsp caster sugar and stir it into the lime juice with a pinch of salt. Peel and very finely slice the red onion. Add it to the lime juice. Stir to mix well. Put to one side to pickle.

  • 2.

    Slice the chicken breast fillets into long, thin strips that are all roughly the same size. Pop them in a separate bowl. Add 2 tsp of the Cajun seasoning. Toss to mix. Put to one side to marinate for 10 mins.

  • 3.

    Halve the pepper. Scoop out the seeds and white bits. Slice the pepper into long, thin fingers. Coarsely grate the chunk of cheddar. Finely slice the sorrel leaves.

  • 4.

    Put the salad into a bowl. Add 2 tsp oil and some salt and pepper. Toss to coat in the oil and seasoning. Set aside.

  • 5.

    Warm 2 tsp olive oil in a frying pan. Add the Cajun chicken. Fry for 5-8 mins, turning now and then, till the chicken is golden brown and cooked through. Lift out of the pan. Put on a plate.

  • 6.

    Add the pepper to the pan. Cook and stir for 2-3 mins till the pepper is soft and a little charred. Add to the chicken. Wipe the pan clean with kitchen paper. Set your oven to its lowest setting.

  • 7.

    Put the pan on a medium heat. Add a tortilla to the pan. Heap ¼ of the cheddar, ¼ of the pepper and ¼ of the chicken on half the tortilla. Top with a few strands of sorrel and some red onion. Cook the quesadilla for 2-3 mins till the cheese melts.

  • 8.

    Use a spatula to fold the tortilla over the filling so you have a half circle shell. Carefully slide the quesadilla onto a plate or serving dish. Keep warm in the oven while you cook 3 more quesadillas. If you have any leftover pepper or red onion, add them to the salad. Serve the quesadillas with the salad.