Chicken and Jalapeno Quesadillas
RECIPE BY:
Michael Weldon
TIME:
Prep Time 10 mins
Cook Time 5 mins
INGREDIENTS:
- 200g Coles Family Hot Roast BBQ Chicken, shredded
- 4 Coles Tortillas, Large
- 50g pickled jalapenos
- 1 tomato, diced
- 2 spring onions, sliced thinly
- 50gm sour cream
- 200g mozzarella cheese, grated
- ½ bunch of coriander, stems chopped and leaves picked
- Cobram Estate Classic Extra Virgin Olive Oil
Pico de gallo: Combine tomatoes, spring onions, chopped coriander stems, salt, lime juice and a generous amount of olive oil.
Prepping your quesadilla: Evenly spread sour cream on one side of the tortilla, then add the barbecue chicken, mozzarella, jalapenos, pico de gallo and coriander leaves. Fold the tortilla over so you’ve got a semi circle.
Carefully place the quesadillas on a medium-sized pan on a high heat and cook each side for about 2 minutes, until each side is golden and the cheese has melted. Cut the quesadillas into quarters and serve with pico de gallo and garnish with jalapenos and coriander. ¡Buen provecho!
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