Ingredients
Product used:
500g of chicken mince
- 2 cups of McCain Frozen Corn
- 1 brown onion – diced
- 2 cloves of garlic – minced
- ½ cup of thickened cream
- ¼ cup of water
- 1 tbs of plain flour
- 2 tbs of olive oil
- ½ tsp of oregano powder
- ½ tsp of dried rosemary
- ¼ tsp of onion powder
- ¼ tsp of garlic powder
- 1 packet of filo pastry
- ½ cup of melted butter
Method
1. | Heat oil in a large, deep frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add chicken mince and herbs. Cook, stirring often, for 5 minutes or until browned. Add corn, cream, water and flour. Cook, stirring often, for 5 minutes or until sauce has thickened. |
2. | Transfer chicken and corn mixture to a large heatproof bowl and cool. |
3. | Preheat oven to 200°C/180°C fan-forced. |
4. | Place 1 sheet of filo on a flat surface and brush with butter. Fold into thirds to make a rectangle and place ½ cup of chicken and corn mixture into the centre. Pull all covers into the middle so that they meet and pinch to secure. Brush with melted butter. Repeat with remaining mixture.
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5. | Bake for 15-20 minutes or until golden and heated through. Stand for 2 minutes. Serve with salad. |
Chicken And Corn Filo Parcels
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Heat oil in a large, deep frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add chicken mince and herbs. Cook, stirring often, for 5 minutes or until browned. Add corn, cream, water and flour. Cook, stirring often, for 5 minutes or until sauce has thickened. |
2 | Transfer chicken and corn mixture to a large heatproof bowl and cool. |
3 | Preheat oven to 200°C/180°C fan-forced. |
4 | Place 1 sheet of filo on a flat surface and brush with butter. Fold into thirds to make a rectangle and place ½ cup of chicken and corn mixture into the centre. Pull all covers into the middle so that they meet and pinch to secure. Brush with melted butter. Repeat with remaining mixture.
|
5 | Bake for 15-20 minutes or until golden and heated through. Stand for 2 minutes. Serve with salad. |