recipes
Stuffed chicken quesadillas
Serves: 2
Ingredients
Filling 1-Spicy tomato and chicken
- 1 roasted chicken breast
- 1 jar sweet mango chutney (pataks)
- 2 tbsp sweet corn
- 1 tbsp chopped fresh coriander
- 2 tbsp grated cheese
- 2 soft flour tortillas
- Sour cream for serving
- 1 tsp olive oil (Borges)
- ½ red onion, sliced
- 4 mushrooms, thickly sliced
- 50g baby spinach leaves
- 1 plain Maltese gbejna, sliced
- 1 tbsp chopped walnuts
- 2 soft flour tortillas
- Rocket leaves for serving
Method
For the spicy tomato and chicken filling:
Mix all the ingredients together in a bowl (except the sour cream). Spread over 1 tortilla, sprinkle over the Cheddar cheese and cover with the remaining tortilla. Heat a little oil in a large pan and brown the quesadillas on both sides for 2 minutes. Remove from the pan, cut into quarters and serve with the sour cream on the side.For the mushroom and spinach filling:
Heat the oil in a pan and quickly fry together the sliced onion and mushrooms for 3-4 minutes. Mix in the baby spinach leaves and walnuts and remove off the heat. Spread over 1 tortilla, top with the sliced gbejna and cover with the remaining tortilla. Heat a little oil in a large pan and brown the quesadillas on both sides for 2 minutes. Remove from the pan, cut into quarters and serve with rocket leaves on the side.
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