Team this sweet and spicy chicken quesadilla with a guacamole or sour cream dip for a delicious mexican snack.
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Ingredients
- 4 corn tortillas
- 2 tbsp sweet chilli sauce
- 100g roast chicken slices
- 100g Monterey Jack 1840 Grated Cheese
- 1-2 tbsp sliced pickled green jalapeño peppers
- ½ x 200g pot sour cream and chive dip to serve
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Method
- Spread 2 tortillas with sweet chilli sauce.
- Tear the chicken into pieces, then divide between the tortillas.
- Scatter over the cheese and jalapeños, then top each with another tortilla.
- Heat a large non-stick frying pan and cook each quesadilla over a fairly high heat for 2 minutes on each side until crusty and golden on the outside and hot and melting on the inside.
- Cut into quarters and serve with the sour cream dip.
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