Chicken Quesadillas

Preparation time

15 Minutes

Cooking time

20 Minutes

Serves

8

A mouthwatering party favourite, learn how to cook these Mexican inspired chicken quesadillas at home.

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Tender pieces of chicken breast are smothered in an original homemade salsa and melted mozzarella cheese, then squeezed between two grilled tortillas. A 'muy bueno' meal to share!

Cooking Tips

1. You can use other meat like beef or shrimps instead of chicken.

Ingredients

1
can of
Whole Pinto Beans
, drained, rinsed
1
can of
Tomato puree
2
Fresh Red Chillies
, sliced thinly
1
cup
Coriander
, finely chopped
1
tablepoon
Oil
1
Boneless Chicken Breast
, cut into strips
1-1/2
cup
Grated Mozzarella Cheese
6
Flour Tortillas
Salt
, to taste
Pepper
, to taste
2/3
cup
Sour Cream
, reduced fat

Directions

Stir together the red chillies, coriander, beans and tomato puree in a medium bowl and set aside. Add salt to taste.
Heat oil in a non-stick pan over medium-high heat.
Add chicken and cook 6 to 8 minutes or until no longer pink, stirring occasionally. Season lightly with salt and pepper. Remove chicken from pan and set aside.
Wipe the pan with paper towels. Place a piece of tortilla on the pan with low-medium heat.
Add 1/3 chicken, about 3 tablespoons bean and tomato mixture and 1/4 cup cheese all over the tortilla.
Put another piece of tortilla over it and press down lightly.
Cook over medium heat 5 minutes or until lightly browned and cheese melts, turning once.
Repeat with remaining ingredients.
Cut each quesadilla into wedges and serve hot with sour cream.

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