Chilli corn & spring onion quesadilla
Try a new twist on a classic Mexican-inspired snack by adding fiery chillies, sweetcorn and a squeeze of lime to make these delicious vegetarian quesadillas
Creamy garlic chicken quesadilla
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g watercress
- ½ small bunch of chives
- ½ lemonzested
- 5 tbsp garlic soft cheese
- 2 roasted chickenbreasts, skin removed and reserved
- 2 large flour tortillas
- 30g mature cheddargrated
- 30g mozzarellagrated
Nutrition: Per serving
- kcal437
- fat18g
- saturates10g
- carbs23g
- sugars3g
- fibre3g
- protein44g
- salt1.7g
Method
step 1
Blitz the watercress, chives, lemon zest and soft cheese together and season. Fry the reserved chicken skin for 5 mins until crisp, then set aside. Meanwhile, shred the roasted chicken.
step 2
Spread the cheese mix over 1 tortilla, top with the chicken, crispy chicken skin, the cheddar, mozzarella and second tortilla. Heat a frying pan over a medium heat, add the quesadilla and cook for 2-3 mins on each side. Cut into four.
