Pulled Chicken Quesadillas with Melting Cheese

• 400 gcooked chicken breast, shredded
• 1 tbspolive oil
• 1red onion, finely sliced
• 1red pepper, roughly chopped
• 2garlic cloves, crushed
• 1 tspsmoked paprika
• 1 tspground cumin
• 1 tspsea salt
• 1lime, juice only
• 15 gfresh coriander, chopped
• 8large flour tortillas
• 150 gmature cheddar, grated
• 100 gmozzarella, grated
• 100 gsoured cream (optional) (optional)
• 150 gguacamole (optional)
• 200 gtomato salsa (optional)
• 400 grefried beans (optional)

Method

1. 1Heat the olive oil in a large frying pan over medium–high. Add the sliced red onion and red pepper and cook for 6–8 minutes, stirring now and then, until softened with the edges beginning to char and caramelise.
2. 2Stir in the crushed garlic, smoked paprika and cumin and cook for 30 seconds until fragrant. Add the shredded chicken, lime juice and salt and toss for 2–3 minutes until the chicken is thoroughly heated and the spices cling; the filling should look glossy and slightly sticky.
3. 3Taste and adjust the seasoning, then stir through the chopped coriander so the mixture is bright and lightly herby. Tip into a bowl while you assemble.
4. 4Mix the cheddar and mozzarella. Lay out four tortillas and divide half the cheese between them. Add a quarter of the chicken filling to each, then the remaining cheese. Top each with a second tortilla and press gently, making four whole quesadillas.
5. 5Wipe out the pan and set over medium heat. Cook one quesadilla at a time for 2–3 minutes on each side until crisp and golden and the filling is piping hot. Turn carefully using a wide spatula or slide onto a plate and invert back into the pan.
6. 6Transfer to a board and rest for 1 minute, then cut into wedges. Keep warm while cooking the remaining quesadillas.
7. 7Serve with any of the optional soured cream, guacamole, tomato salsa and refried beans you have chosen. The listed lime juice and coriander are already in the filling.

Per serving

kcal

861

protein

56.4g

fibre

6g

carbs

73.8g

fat

37.2g