A delicious Mexican-inspired dish of chicken cooked with red onions, peppers and chillis served with black bean and chorizo stew and a jalapeno salsa verde.
Preheat the oven to 180'C.
Peel and finely dice the garlic. Peel and thinly slice the onions. Cut the pepper in half, remove the seeds and thinly slice. Cut the red chillis in half, remove the seeds if desired and thinly slice. Cut the spring onions into thin slices.
Cut the chicken breasts into strips. Heat a frying pan, add a splash of oil and cook the chicken for 2 minutes before adding the red onion, pepper and chilli. Cook for 3 minutes before adding the chopped tomatoes, the cumin, paprika and the cayenne pepper. Once the tomatoes are hot, remove from the heat.
Spoon the chicken mixture into the tortillas and sprinkle with spring onions and cheddar cheese. Place the tortillas on a baking tray and cook under the grill for 3 minutes.
For the black bean and chorizo stew: peel and dice the red onion and the garlic. Cut the chorizo into small cubes. Pick and chop the fresh coriander.
Heat a frying pan and add a drizzle of olive oil. Add the red onions to the pan and cook for 1 minute before adding the garlic and the chorizo. Add the black beans to the pan and cook for 5 minutes. Once cooked, remove half of the mixture from the pan and place in a food processor. Blend to a smooth puree and then return this to the pan and combine well.
For the jalapeno salsa verde: pick and finely chop the parsley and mint leaves. Cut the jalapenos into thin slices. Roughly chop the capers. Combine all of the ingredients with a generous amount of olive oil.
Serve the quesadilla alongside the bean stew and finish with a drizzle of the salsa verde.
«This recipe can also be made using beef as a replacement for the chicken.»