Cajun Chicken & Leek Quesadilla’s with Crispy Chorizo Fried Potatoes & Sweetcorn Salsa

This recipe is where my homemade with mess status really comes into play, as it involves many pots and pans and creates loads of mess. It definitely helps if you have a wonderful boyfriend like mine to do the washing up (he actually hates me!)! But don’t let that put you off making it as the flavours of the whole dish are awesome and trust me, the cleaning can wait!

Serves 2

For the Cajun Spice Mix

Mix together the following

–          1 tsp cumin

–          1 tsp hot paprika

–          ½ tsp dried thyme

–          ½ tsp dried oregano

–          Pinch Cayenne pepper

–          Salt and pepper

For the Quesadillas

–          1 large chicken breast

–          Squeeze lime juice

–          ½ tbsp olive oil

–          Half the Cajun spice mix

–          2 tortilla wraps

–          ½ courgette grated

–          1 leek – sliced into rings

–          15g butter

–          ½ red onion – finely sliced

–          Cream cheese

For the potatoes

–          150g mixture of sweet and white potatoes – chopped into 2cm cubes

–          1/2 the Cajun spice

–          1 tbsp spoon olive oil

–          50g chorizo

–          1 clove garlic

For the Sweetcorn Salsa

–          1/2 red onion – very finely chopped

–          1 green chilli – finely chopped

–          1 carrot – peeled and finely grated

–          Squeeze lime juice

–          1 tsp rice vinegar

–          1 tsp extra virgin olive oil

–          40g sweetcorn

Heat the oven to 180’C

Rub the chicken in the Cajun spice, olive oil and lemon juice and bake in the oven for 25 minutes until cooked through.

In the meantime make the sweetcorn salsa by combining all the ingredients and then chilling until needed

Start to fry the potatoes in the oil on a medium to high heat and after 5 minutes add the chorizo. Continue to fry, stirring regularly, until crispy. When the potatoes look done, add the Cajun spice and garlic and continue to stir until well coated.

In another pan, melt the butter and fry the courgette, onion and leeks until soft

Heat another large frying pan to a medium to high heat. Spread some cream cheese onto each of the wraps, then top with the leeks. When the chicken is cooked, remove from the oven and bash with a rolling pin. This will make it easy to pull apart into strips. Divide the chicken between the two wraps and fold them over so your wrap is now a half circles. Carefully lower the each folded wrap into the hot pan and heat for 2 minutes on each side until golden brown

Serve the quesadillas with the sweetcorn salsa, wedges and a big dollop of my homemade chunky salsa (see my previous recipe)


13 thoughts on “Cajun Chicken & Leek Quesadilla’s with Crispy Chorizo Fried Potatoes & Sweetcorn Salsa

  1. My first experience of Quesadillas was on a flight from Canberra to Mexico City at the end of 2011. I didn’t understand what the flight attendant was saying when she was describing the food I could purchase. It was delightful. Yours look fabulous.

  2. Pingback: Chicken paratha wraps « 5 kinds of Rice

  3. Pingback: Chorizo and Sweet Potato Quesadillas | Homemade With Mess

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