Saturday, 28 July 2012
Quesadillas are essentially the Central American toasted cheese sandwich.
They make perfect snacks or a quick lunch, or in our case, a perfect tv dinner!
300g shredded cooked chicken
8 ready-made corn tortillas
300 g cheese - mixture of cheddar and Gruyere, grated
A handful of spring onions, trimmed and sliced
A bunch of fresh coriander, chopped
1 sweet red chili, chopped
2 tbsp pickled Jalapenos, chopped
1/2 cup canned sweetcorn, drained
In a large bowl, mix shredded chicken with red chillies, jalapenos, spring onions, coriander and sweetcorn. Season with salt and freshly cracked black pepper
Heat a griddle pan slightly. Place one tortilla in the pan and sprinkle with the grated cheese.
Then add the chicken mixture.
Cover with the other tortilla and press down with a spatula.
The cheese will have started melting by this stage and the tortilla at the bottom should be golden brown.
When it is, carefully turn it over and then cook the other side for another couple of minutes until it is also golden and all the cheese has melted. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
Cut quesadillas into wedges and serve immediately on its own or with guacamole or sour cream.