We love Mexican food and decided to try recreating our favourite quesadilla and tomato salsa.

Pair this with our Mexican rice recipe for a real feast!

Ingredients for quesadillas

  • Chicken breast cut into small pieces
  • Red pepper cut into in small chunks
  • Red onion, sliced finely
  • Fajita mix seasoning (Marks and Spencers is very, very good) added to 250ml of water
  • 100g of medium/strong cheddar cheese and 100g of monterey jack cheese, both finely grated and mixed together
  • Tortillas
  • Butter

Ingredients for salsa

  • 1 or 2 red onions finely chopped (depends on the size if it’s 1 or 2)
  • 12 medium sized tomatoes, deseeded and chopped finely
  • Fresh coriander, a handful
  • 1 tablespoon of lime or lemon juice
  • 1 tablespoon of tabasco (you might need less, we love our food spicy!)
  • 2 teaspoons of sugar (you might only need 1, depends on how sweet the tomatoes are)
  • 2 tablespoons of water
  • Salt and black pepper

Method (for the salsa)

  • Mix all the ingredients together and leave in the fridge in an airtight container to blend the flavours
  • Test after a couple of hours and balance out the taste with seasoning

Method (for the quesadillas)

  1. Marinade the chicken, red pepper and onion in the fajita spice mix. Leave to marinade for at least an hour.
  2. Cook the chicken mixture and when cooked, shred with two forks to make it very finely sliced and set to one side in foil to keep warm.
  3. To build the quesadillas – melt 1 teaspoon of butter in a frying pan. Place a tortilla in the pan and put a layer of cheese on it, follow this with a layer of the chicken, pepper and onion mixture. Place another tortilla on top of this, then put another pan on top to weigh it down.
  4. Once nicely brown on one side, flip the quesadilla and weigh down again to cook the other side. Repeat with the remaining tortillas and chicken mixture.
  5. Cut each quesadilla into quarters and serve with the spicy salsa