Chicken Quesadillas and Sweet Corn Salsa
Serves 4
Salsa
150g sweet corn
1 lime, juice only
2 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
20g jalapeno chilies, roughly chopped (optional)
1 green chili, finely chopped (optional)
salt and freshly ground black pepper to taste
Place all of the ingredients into a food processor and pulse to combine. Season to taste with salt and freshly ground black pepper. The salsa can be made one day in advance and stored in the fridge until the quesadillas are ready to serve.
Quesadilla
8 ready-made flour tortillas
250g mature cheddar, grated
300g cooked chicken breast or tenders, thickly sliced
½ red onion, finely sliced
1 small bunch coriander leaves and roots
4 tbsp sour cream
2 tbsp olive oil
60g jalapeno chilies, roughly chopped (optional)
Place four of the tortillas onto a board and cover each with the grated cheese. Divide the chicken, red onion, jalapeno chilies and coriander equally over the cheese-covered tortillas. Spread the sour cream onto one side of each of the remaining four tortillas and place them sour cream-side down onto the filled tortillas. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for three to four minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas. Cut the quesadillas into quarters and enjoy hot and fresh.
David Mitford is the head chef of Grange at The Westin Beijing Chaoyang.
Lunch Mon-Fri 11.30am-3pm (last food order 2.30pm); Dinner daily 5.30-11pm (last food order 10.30pm). Grange, 2/F, The Westin Beijing Chaoyang, 7 Dongsanhuan Beilu, Chaoyang District (5922 888) 朝阳区朝阳区东三环北路7号金茂北京威斯汀大饭店
