For a healthy twist to a traditional Mexican dish, serve up these chicken and fennel quesadillas! Recipe by Michael Weldon, MasterChef Australia Series 3 contestant.
- Preheat oven to 140C. Season chicken with salt and pepper. Combine the chicken, onion, fennel seeds, chilli flakes and orange juice in a medium baking dish. Cover with foil and bake for 1 1/2 hours or until the chicken is tender enough to pull apart with a fork. Add the kale and stir until wilted. Discard any excess liquid. Shred the chicken.
- Top half of each tortilla with the chicken mixture, jalapeños, coriander and cheese. Fold the tortilla over to enclose.
- Heat half the oil in a large frying pan over medium heat. Cook 2 quesadillas for 1 min each side or until golden and cheese has melted. Repeat with remaining oil and quesadillas.
- Cut quesadillas into quarters. Serve with sour cream and taco sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set