Chicken Chorizo Quesadilla

Ingredients:
2 shallots

1 small can sweet corn

2 chicken breasts
5-6 oz dry chorizo sausage

1 tsp paprika

2 tsp ancho chile powder

1 tsp dried oregano

2 tsp garlic powder

1 tsp onion powder

small (6-8″) tortillas

cheese – shredded (a blend of your favourite cheeses)

sour cream

pickled shallots: mince your shallots and place them in a small bowl. Marinate them in red wine vinegar (just enough to cover the shallots) and brown sugar. Set aside.

tomatoes: Dice your tomatoes and place them in a bowl. Add the white wine vinegar. Sprinkle with salt and pepper. Stir and set aside.

guacamole: Pit and hollow the avocados into a bowl. Juice one lime into the bowl and add add your hot sauce (Chef Kev uses sriracha). Season with salt and pepper. Use a masher and mash it up (hee hee. ‘mash’ is a funny word). Set aside.

corn ‘n beans: empty your drained cans of corn and beans into a bowl. Chop a handful of fresh cilantro and add. Set aside.

Now we’re cookin’ with gas! (or electric – whatevs)
chicken and sausage: Dice the chicken and chorizo sausage. Add some canola oil to a pan and heat. Once hot, add chicken and sausage to pan. As you are cooking add paprika, ancho chile, dried oregano, garlic powder, onion powder and salt and pepper (to taste). Saute until chicken is cooked through. Remove from heat. 

Drain your shallots. Mix them with the corn, beans and cilantro. 

Heat a non stick griddle. Place two tortillas on griddle and spoon on chicken chorizo mixture. Spread a handful of cheddar cheese on top. Finish with another tortilla on top of that. Flip quesadilla when bottom tortilla is golden brown. Brown other side. 

Now the fun part!
To plate, add your quesadilla and top with guacamole, sour cream, and tomatoes. Add your black beans and corn on the side.

… and enjoy!

Linking to:
craftberry bush
DIY dreamer
The Shabby Nest
Chic on a Shoestring Decorating