Chicken quesadillas
When I came across this dinner, it went down so well and its perfect to eat in the summer and what’s better it so quick and simple to make.
What goes well alongside these “pancakes”
A simple green salad and some French fries are a perfect to have alongside these tasty “pancakes”.
Using your leftovers
If you have any leftover chicken from your Sunday roast, this is a perfect way to use any up.
Chicken quesadillas
Ingredients
- 3 large chicken breasts, cooked and sliced or any left over roast chicken
- 8 flour tortillas
- 1 bunch of spring onions, sliced
- grated cheddar cheese
- tomato puree
- dried oregano
Optional
- you can replace the tomato puree and oregano for tomato salsa
Instructions
- Lay out 4 of the tortillas on a chopping board. Spread each one with some tomato puree and sprinkle over some dried oregano. Divide the chicken, spring onions and cheese between them, top each one with another tortilla.
- Heat a large non-stick frying pan over a medium flame – no need to add oil. Add one tortilla sandwich to the pan and cook for approx 2 mins, pressing down firmly with a spatula, until the quesadilla is crisp and light golden brown on the bottom.
- Remove pan from the heat, place a large plate over the pan and turn the pan upside down to turn the quesadilla out on to the plate. Slide the quesadilla back into the pan, uncooked side down and cook for a further 2mins.
- Repeat with the remaining quesadillas until all are cooked. Cut into quarters and serve immediately with salad and French fries.
- It really is as simple as that….enjoy!