Chicken Quesadillas Recipe

By Kitchen Sanctuary

Ingredients

3 tablespoons oil
4 chicken thigh fillets (chopped into small chunks)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon taco seasoning
1 small onion (peeled and thinly sliced)
1 red (bell pepper, deseeded and chopped into small chunks)
4 medium mushrooms (sliced)
4 large flour tortillas
200 g (2 packed cups) grated (shredded) mixed cheese ((I use a mixture of Cheddar and red Leicester))
4 spring onions (scallions, sliced)
lime wedges
chopped fresh coriander (cilantro)
sour cream

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Preheat the oven to very low and put a baking tray to one side (this is for keeping the quesadillas warm).

Heat 2 tablespoons of the oil in a large frying pan (skillet) over a mediumhigh heat.

Add the chicken, salt, pepper, taco seasoning, onion, red pepper and mushrooms. Cook for 89 minutes, stirring often, until the chicken is cooked through. Remove from the pan and place in a bowl.

Place a tortilla on a board and sprinkle a quarter of the cheese on one half of the tortilla. Spoon a quarter of the chicken mixture on top of the cheese, followed by a quarter of the chopped spring onions. Fold the tortilla in half and repeat with the remaining three tortillas.

Wipe the pan clean and place over a medium heat. Add 12 tablespoon of oil. Place two of the folded tortillas in the pan. Cook for 23 minutes on each side until the tortillas are golden and the cheese has melted.

Remove from the pan and repeat with the remaining two tortillas. You can place the cooked quesadillas on a tray in the warm oven until the second batch is ready.

Once they are all cooked, transfer to a chopping board and slice in half.

Serve with lime wedges, chopped coriander and sour cream for dipping.