Leftover chicken quesadillas

Name: Leftover chicken quesadillas
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: Mexican recipes
Ingredients: 75g cooked chicken or pancetta or a mix of both (or same weight in veg); 75g grated mature cheddar and edam; 4 spring onions, sliced; 1 jalapeno chilli, finely chopped; Large handful fresh coriander, chopped; Olive oil; 2 flour tortillas

Easy
June 2015

Easy
June 2015

Test kitchen approved

Serves 2
Hands-on time 15 min

This quesadilla recipe is a great way to use up leftover roast chicken and makes a perfect lunch to take to work.

Nutrition: per serving

Calories: 448kcals
Fat: 23.4g (11.5g saturated)
Protein: 26g
Carbohydrates: 1g (1g sugars)
Fibre: 3.5g
Salt: 1.6g

Nutrition: per serving

Calories: 448kcals
Fat: 23.4g (11.5g saturated)
Protein: 26g
Carbohydrates: 1g (1g sugars)
Fibre: 3.5g
Salt: 1.6g

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Ingredients

75g cooked chicken or pancetta or a mix of both (or same weight in veg)
75g grated mature cheddar and edam
4 spring onions, sliced
1 jalapeno chilli, finely chopped
Large handful fresh coriander, chopped
Olive oil
2 flour tortillas

Method

Combine the meat and/or veg with the cheese spring onions, chilli and coriander. Season well.
Heat a glug of oil in a large frying pan. Put one tortilla in the pan and top with the filling, leaving a narrow border around the edge. Put another flour tortilla on top, then press down gently. Cook over a medium heat, pressing down on the quesadilla, for 3 minutes or until the underside is deep golden. Carefully flip the quesadilla over with a fish slice and cook on the other side in the same way until the underside is toasted and the cheese is melted. Serve cut into wedges.

delicious. tips

Use whatever you have in the fridge as a filling – just make up around 75g cooked meat and/or veg and the same amount of cheese. Add herbs or chillies to taste, if you have them.

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