Peanut Butter for the Hungry

Chicken Adobo and Peanut QuesadillasServes: Makes 4-6 servings
Cooking Time: 3 min (15 min prep)

The fresh taste in these quesadillas will make them everyday dinner favourites.


3 cups shredded cooked chicken 750 mL
2 cups packaged grated Tex Mex or Mexican cheese blend 500 mL
3/4 cup peanuts, coarsely chopped 175 mL
1/2 cup frozen corn, thawed 125 mL
1/2 cup roasted red pepper, patted dry and chopped 125 mL
1/4 cup chopped coriander 60 mL
1 lime 1
1 to 2 tsp chilli in adobo sauce, minced 5 to 10 mL
vegetable oil
4 to 6 large tortillas, your favourite flavour 4 to 6
Garnish: sour cream, guacamole and salsa (optional)


Place chicken, cheese, peanuts, corn, red pepper and coriander in a large bowl. Cut lime in half and squeeze juice of one half over top. Add half the adobo sauce and stir. Taste and if you like things hotter, stir in a little more adobo.

Brush a large frying pan, preferably non-stick, lightly with oil. Set over medium heat. Depending on the size of your tortillas, filling will be enough for 4 or 6. Add 1 tortilla to pan. Spoon about 1 cup (250 mL) of filling over half the tortilla. Fold other half over filling, pressing together. Cook until underside of tortilla is golden brown, about 2 minutes. Carefully, turn and cook other side until golden brown, 1 to 2 minutes. Keep warm in the oven. Repeat with remaining tortillas and filling.

Slice each into 4 wedges. Serve with sour cream, guacamole and salsa on the side.