Cheesy Chicken Quesadillas |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tasty tortillas filled with chicken, spring onions and goats' cheese or, for a milder cheese flavouring, replace the tangy goats' cheese with ricotta cheese or any other soft cheese. Served with avocado and garlic dip, diced cucumber and tomatoes, these are ideal for a light meal or a supper snack. Tortillas have been a staple of the Mexican diet since the time of the Aztecs. 350g = 12 ounces; 175g = 6 ounces. Ingredients:
1 egg white |
1 bunch spring onions or 1 bunch shallot |
4 garlic cloves |
350 g chicken breast fillets, cooked |
175 g goat cheese |
2 tablespoons fresh coriander, chopped, plus sprigs to garnish |
2 tablespoons sweet chili sauce |
1 lime, juice of |
8 flour tortillas |
1 tablespoon sunflower oil |
lime wedge, to garnish |
Directions:
1. Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
2. Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
3. Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.
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