Chicken Quesadillas with Tickled Pink Onions
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Prep: 15 mins
Cook: 15-20 mins
You're having Mexican tonight. And your onions are in a right pickle. A lime juice pickle, that is. They're sweet and sharp stuffed in cheesy chicken quesadillas.
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755 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 lime
  • 2 tsp caster sugar
  • 1 red onion
  • A 250g pack of chicken breast mini fillets
  • 2 tsp Cajun seasoning
  • 1 red pepper
  • A 100g chunk of cheddar
  • A handful of sorrel
  • 2 large handfuls of baby leaf salad
  • 4 white tortillas
From your kitchen
  • Sea salt and freshly ground pepper
  • 4 tsp olive oil
You'll need
  • A couple of bowls
  • Frying pan
  • Kitchen paper
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. Place it in a bowl. Add 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 baby leaf salad into a bowl. Add 2 tsp olive oil and some salt and pepper. Toss to coat in the oil and seasoning. Put to one side for later.

  • 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 chicken, ¼ of the pepper and ¼ of the cheddar on half the tortilla. Top with a few strands of sorrel and some of the red onion. Use a spatula to fold the tortilla over the filling so you have a half circle shell.

  • 8.

    Cook the quesadilla for 1-2 mins till just golden underneath. Carefully turn over. Cook for another 1-2 mins till golden. Keep warm in the oven while you cook three more quesadillas. Serve them with the salad.

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