Serves 4

Chicken and mozzarella quesadillas recipe

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Ready in 20 minutes

2 ready-to-eat cooked chicken breasts, finely diced
1/2 small red pepper, deseeded and finely diced
4 spring onions, trimmed and finely chopped
200g smoked mozzarella, finely diced
Few fresh sage leaves, finely chopped
8 soft flour tortillas
Olive oil, to grease
Watercress and cherry tomatoes on the vine, to serve

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1. Put the chicken, pepper, spring onions, mozzarella and sage into a bowl. Season and mix together.
2. Lay a tortilla flat. Scatter a quarter of the chicken mixture over it, top with another tortilla and press together. Make 3 more quesadillas in the same way.
3. Grease 2 large frying pans with a little olive oil and put over a medium heat. Put 1 quesadilla into each pan and cook for 2 minutes, until golden. Invert on to a plate, then slide back into the pan and cook for 2 minutes, until the filling is hot and the cheese just melting. Set aside while you cook the other 2. Cut each quesadilla into 4 and serve with watercress and cherry tomatoes.

Nutritional info

Per serving: 505kcals, 14g fat (7.6g saturated), 38g protein, 61g carbs, 2.1g sugar, 1.6g salt

Chef's tip

Smoked mozzarella has a smoky, almost nutty flavour. If you can’t find it in Italian delis, use regular mozzarella.

Wine Recommendation

Open a bright and youthful rosé – preferably a modern one from California.

Chicken and mozzarella quesadillas recipe

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