Chicken & chorizo quesadilla
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Serves 6
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.3 out of 5.9 ratingsRate
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Ingredients
Nutrition
Units:
MetricUS
-
1 tsp olive oil
-
1 shallot
sliced
-
100g chorizo
diced
-
2 cooked chicken breasts
shredded
-
2 plum tomatoes
diced
-
320g pack soft tortillas
-
200g cheddar
grated
-
small bunch coriander
roughly chopped
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Nutrition: per serving
- kcal424
- fat22g
- saturates10g
- carbs30g
- sugars1g
- fibre2g
- protein29g
- salt2.42g
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Method
-
step 1
Heat the oil in a pan and cook the shallot and chorizo for 5 mins until the shallot is softened. Stir in the chicken and tomatoes. Remove from the heat.
-
step 2
Put half the tortillas onto baking sheets. Spread a little chicken mixture on each one. Scatter over the cheese and coriander. Sandwich with the remaining tortillas. You can make up to this point 2 hrs ahead.
-
step 3
Heat oven to 180C/fan 160C/gas 4. Cook the tortillas for 3 mins. Using a fish slice, turn each one over. Cook for 3 mins more until both sides are golden. Put on a board, slice into wedges and serve.
Recipe from Good Food magazine, July 2005
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A star rating of 4.3 out of 5.9 ratings
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