Chicken Quesadillas

Ingredients:

  • 1 cup McLelland® Vintage Cheddar (grated)
  • 4 flour tortillas
  • Leftover chicken, shredded, or other cold meat such as turkey
  • 1 green or red pepper, seeds removed, finely diced
  • Small handful of cilantro, chopped, plus extra for garnish (optional)
  • Tomato salsa

Optional

  • Sour cream
  • Guacamole

Directions:

  1. For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers, and cilantro. Place the remaining tortillas on top and press down gently.
  2. Heat a frying pan over a medium-heat 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 whilst you cook the second quesadillas.
  3. 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.

Total Preparation Time: 20 minutes
Serves: 2

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