Chicken Adobo and Peanut Quesadillas

• 3 cups shredded cooked chicken
• 2 cups packaged grated cheese (Tex Mex or Mexican cheese blend)
• 34 cup peanuts, coarsely chopped
• 12 cup frozen corn, thawed
• 12 cup roasted red pepper, patted dry and chopped
• 14 cup chopped coriander
• 1 lime
• 2 teaspoons chili sauce (in adobo sauce, minced)
• 4 -6 large tortillas, your favourite flavour
• sour cream, guacamole and salsa (optional)

1. Place chicken, cheese, peanuts, corn, red pepper and coriander in a large bowl.
2. Cut lime in half and squeeze juice of one half over top.
3. Add half the adobo sauce and stir.
4. Taste and if you like things hotter, stir in a little more adobo.
5. Brush a large frying pan, preferably nonstick, lightly with oil.
6. Set over medium heat.
7. Depending on the size of your tortillas, filling will be enough for 4 or 6.
8. Add 1 tortilla to pan.
9. Spoon about 1 cup (250 mL) of filling over half the tortilla.
10. Fold other half over filling, pressing together.
11. Cook until underside of tortilla is golden brown, about 2 minutes.
12. Carefully, turn and cook other side until golden brown, 1 to 2 minutes.
13. Keep warm in the oven.
14. Repeat with remaining tortillas and filling.
15. Slice each into 4 wedges.
16. Serve with sour cream, guacamole and salsa on the side.

chicken, grated cheese, peanuts, frozen corn, red pepper, coriander, lime, chili sauce, tortillas, sour cream

Taken from www.food.com/recipe/chicken-adobo-and-peanut-quesadillas-459679 (may not work)