Chicken & Salsa Quesadillas
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Ingredients
Makes 2
- 1 chicken breast
- 2 tomatoes
- half of a red pepper
- quarter of a red onion
- approx. 1 jalapeño
- 150g cheddar cheese
- 150g mozzarella
- 2 tortilla wraps
Coating for chicken:
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- half a tsp ground coriander
- half a tsp onion powder
- quarter of a tsp garlic granules
- quarter of a tsp chilli powder
- quarter of a tsp salt
- quarter of a tsp pepper
Method
- Mix all the chicken coating ingredients together and set aside. Lay the chicken breast flat on a cutting board and cut it in half horizontally. Dust the chicken breast halves with the coating mix on both sides, then cook for a few minutes in a hot oiled pan until the outside is sealed. Place in a hot oven at 180°c / gas mark 4 / 350°f for 10 minutes.
- While the chicken is cooking, make the salsa. Remove the cores from the tomatoes and cut them into quarters. Using a knife, remove the seeds then cut the tomatoes, onion and red pepper into rough dice. Chop the jalapeño into small dice and mix together with the tomato, onion and pepper.
- Remove the chicken from the oven once it is cooked and set aside to cool slightly. When it is cool enough to touch, cut it into rough chunks.
- Mix the cheddar cheese and mozzarella together and set aside.
- Pour enough oil to just coat the bottom of a hot pan over high heat. Place one tortilla wrap into the pan, making sure to move the tortilla around the pan to stop it from sticking. Cook for about 10-15 seconds and flip over.
- Quickly place about a quarter of the cheese mix onto half of the tortilla, then spread half of the chicken evenly onto the cheese. Sprinkle some of the salsa on top and then another quarter of the cheese on top of that.
- Fold the tortilla in half to cover the fillings. Place a lid over the pan to trap some heat to help melt the cheese for about 20 seconds. Remove the lid and flip the quesadilla, replacing the lid and cooking for a further 20-30 seconds.
- Remove from the pan and cut into wedges. Perfect when served with sour cream.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.
