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.


  • 600g RSPCA Approved Chicken Thigh Fillets
  • 1 brown onion, coarsely chopped
  • 2 teaspoons fennel seeds
  • 1 1/2 teaspoons chilli flakes
  • 2/3 cup orange juice
  • 4 kale leaves, trimmed, shredded
  • 4 Old El Paso Tortillas
  • 2 tablespoons drained sliced pickled jalapeños
  • 1/2 cup coriander leaves
  • 1 1/2 cups (180g) grated tasty cheese
  • 1 1/2 tablespoons olive oil
  • Sour cream, to serve
  • Old El Paso Mild Taco Sauce, to serve


  1. 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.
  2. Top half of each tortilla with the chicken mixture, jalapeños, coriander and cheese. Fold the tortilla over to enclose.
  3. 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.
  4. Cut quesadillas into quarters. Serve with sour cream and taco sauce.