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Chicken Quesadilla

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Ingredients

Quesadilla

3 chicken breast chicken breast
(large ones)
2 tsp tsp dried oregano dried oregano
3 tsp tsp hot paprika hot paprika
(plus extra for dusting)
2 tsp tsp garlic powder garlic powder
4 tortillas tortilla
(large)
1 tsp tsp butter butter
olive oil olive oil
salt salt
black pepper black pepper

Pico de gallo salsa

0.5 red onions red onion
(finely diced)
2 tomatoes tomato
(seeds removed and flesh diced)
0.5 bunches bunch spring onions spring onion
(finely sliced)
1 green chillies green chilli
(deseeded and finely diced)
2 tbsp tbsp coriander coriander
(finely chopped)
0.5 lemons lemon
(juice only)
salt salt
black pepper black pepper

To serve

sour cream sour cream

Chicken quesadilla with pico de gallo salsa

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30 min
(31)

Method

This tasty and filling chicken quesadilla would make a fantastic midweek meal - you could even make extra to serve cold in lunchboxes the next day, too. It includes a pico de gallo recipe, which is great for serving with tortilla chips or grilled meats during barbecue season.

Enjoy your chicken quesadilla with a glass of Visigodo Rueda Verdejo.

  1. Begin by preparing the salsa. Combine the red onion, tomato, spring onion and chilli in a bowl and season generously, then mix well and leave to rest in the fridge for 30 minutes.
  2. To make the quesadillas, season the chicken breasts generously with salt and pepper and coat in the paprika, garlic powder and oregano (to ensure the flavours are evenly distributed mix the spices together first before coating the chicken). Fry in the butter and a dash of olive oil for 6 - 8 minutes, until thoroughly cooked through. Remove from the pan and set aside.
  3. Brush a tortilla with oil and sprinkle over a little paprika. Flip the tortilla over and arrange a layer of grated cheese across one half and a quarter of the chicken across the other. Fold the tortilla in half and press down firmly, then repeat the process with the remaining ingredients.
  4. Place a large frying or griddle pan over a medium-high heat and cook for 3 minutes on each side until crisp (you should be able to fit 2 quesadilla in the pan at a time).
  5. Meanwhile, drain the salsa and stir through the fresh coriander and lemon juice. Season to taste if required and decant into a dish.
  6. Once the quesadillas have finished cooking slice each one into 3 and divide between plates. Serve with the salsa and sour cream on the side.

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