Giant Chicken Quesadilla

Serves make 1 tray

Time 1 hour

Ingredients

16 tortilla wraps – ideally corn

1 packet of corn chips

5 chicken breasts, skin off, sliced into strips

400ml tomato passata – low salt

3 capsicums sliced – red, yellow, and green 

1 zucchini, diced

½ red onion, diced

2 cups mozzarella cheese, grated

2 cups cheddar cheese, grated

Avocado oil 

Sour Cream

2 cups sour cream 

Juice of ½ lime

2 tbsp diced jalapenos

Salsa

1 packet cherry tomatoes, quartered

1 cup of corn, thawed and drained

1 cup diced avocado 

6 jalapenos, diced (leave out for kids if needed)

Juice of ½ lime

½ cup chopped coriander

Seasoning

1 tbsp cornstarch

1 tsp chilli powder

1 tsp salt

1 tsp smoked paprika

½ tsp onion powder

½ tsp garlic powder

½ tsp ground cumin

¼ tsp cayenne pepper

Method

Preheat oven to 200°C.

In a baking tray place the sliced capsicums, chicken, passata, zucchini, chopped onion, seasoning and avocado oil – mix to combine thoroughly so everything is coated. Place this in the oven for 30 minutes, mix half way through.

Meanwhile prepare another tray and spray with avocado oil. Arrange half the tortillas along the base with overhang, ensure no gaps.

Place a drizzle of grated cheese (use both) then top with the chicken mixture when done and place a layer of corn chips, then repeat with layer of mixture and cheese.

Close the layers with tortillas again on top and fold over the overhang edges to close it. Pop this back in the oven for 20 minutes, or until the cheese completely melts.

Prepare salsa by combining ingredients in a bowl. Combine sour cream with lime juice and jalapenos.

Remove from the oven and slice – serve with salsa and sour cream dressing.