Chicken and Cheese Quesadillas

Chicken and Cheese Quesadillas

shared by Jennifer

Details:

    PT15M
  • Prep Time: 15 Minutes
  • PT10M
  • Cook Time: 10 Minutes
  • PT25M
  • Total Time: 25 Minutes
  • Difficulty: Novice
  • Serves: 2 people
  • Cuisine: American
  • Mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper. Lay two of the tortillas out on a flat s

For the Salsa

Ingredients:

  • 1 yellow pepper, seeds removed, diced
  • 1 small mango, peeled and diced
  • 8 cherry tomatoes, cut into quarters
  • 3 spring onions, chopped
  • 1 tsp chopped jalapeño peppers (optional)
  • 1 lime, juice only
  • salt and freshly ground black pepper

For the Quesadillas

Ingredients:

  • 4 flour tortillas
  • 5oz Monterey Jack or cheddar cheese, grated
  • leftover chicken, shredded, or other cold meat such as turkey
  • 1 green or red pepper, seeds removed, finely diced
  • small handful coriander leaves, chopped, plus extra to garnish (optional)
  • soured cream and guacamole, to serve (optional)

Directions:

  1. Mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper.
  2. Lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently.
  3. Heat a frying pan over medium hot and add one of the quesadillas to the pan.
  4. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm while you cook the second quesadillas.
  5. To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side.