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:
- 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 surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently.
- Heat a frying pan over medium hot and add one of the quesadillas to the pan.
- 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.
- 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.