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Chicken, chilli and cheese quesadillas
3
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Ingredients
For the quesadillas:
- 12 corn tortillas, preferably white
- 175g Cheddar, Monterey Jack or Colby cheese, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
- 1 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped pickled jalapenos
- 85g shredded cooked chicken
- 60g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
For the salsa and topping:
- 450g vine-ripened tomatoes (about 2 tomatoes)
- 1/4 small red onion
- 2 to 3 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander
- Hot sauce such as chipotle or Mexican green chilli sauce to taste (about 0.5 tsp)
- Salt
- 1 avocado, halved, seeded and Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
Method
How to make Chicken, chilli and cheese quesadillas
1) Lay six of the tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas (it's best to leave a border about 2cm wide uncovered on the edge of the tortilla to allow for the spread of the melting cheese). Top with the remaining tortillas and press gently to seal.
2) Melt 1 tbsp of Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a small frying pan or skillet. Carefully place a quesadilla in the pan and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter burns.
3) While the quesadillas cook make the salsa. Halve the tomatoes and Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please Grate them on the largest holes of a box grater into a bowl, discarding the skins. Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please Grate the onion into the tomato and stir in the coriander, hot sauce and salt, to taste.
4) Cut quesadillas into four wedges with a pizza wheel or knife and serve with the salsa and Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices of avocado.
