Cheesy Chicken Quesadillas

• 300 gcooked chicken, shredded
• 4large flour tortillas, about 60 g each
• 1red pepper, thinly sliced
• 3spring onions, sliced
• 1 tbspolive oil
• 200 gcheddar, grated
• 15 gcoriander leaves, torn
• 1lime, finely zested then cut into wedges
• Fine salt
• 150 mlsoured cream (optional)
• 4 tbspsalsa (optional)
• 10 gflat-leaf parsley, torn, optional (optional)
• Black pepper, to taste

Method

1. 1Heat 1 tsp of the oil in a large frying pan over medium heat. Fry the pepper for 5 minutes until softened. Tip into a bowl with the shredded chicken, spring onions and finely grated lime zest. Season with pepper and a little salt if needed.
2. 2Scatter half the grated cheddar over one half of each tortilla, right to the edges (cheese at the edge is what glues the quesadilla shut as it melts). Top with the seasoned chicken mixture, then the remaining cheddar, fold the tortillas in half and press down firmly with the flat of your hand.
3. 3Brush the outside of the folded tortillas with the remaining 2 tsp oil. Cook in the frying pan over medium heat, one at a time, for 2–3 minutes per side until golden, the cheese has melted and the chicken filling is steaming hot throughout. Lower the heat and cook a little longer if the tortilla colours before the filling heats.
4. 4Slide each quesadilla onto a board and rest for a full minute; this lets the molten cheese set just enough to stay inside when you cut. Taste a corner and check the seasoning; if it needs a final pinch of salt, sprinkle it on now while the surface is still oily and it will stick.
5. 5Cut into wedges and scatter with the torn coriander. Serve with the lime wedges and optional salsa, soured cream and torn parsley if using.

Per serving

kcal

589

protein

39.8g

fibre

3.5g

carbs

37g

fat

30.9g