Chicken Quesadilla
Chicken Quesadilla
Chicken leftovers can be made over to rock your world. Add a kick of delicious sauce, a decadent cheese and toast the outside to golden brown....oh so good! They are gooey on the inside, crispy on the outside, simple, fast and dare I say it...better than pizza!
print recipe
theingredients
1 -2 Tbsp olive oil
1 medium poblano pepper, chopped
2 cloves of garlic, chopped
1/2 white onion, chopped
2 cooked chicken thighs, shredded
1 tsp chilli powder
1 tsp cumin
1 tsp smoked paprika
3 Tbsp cilantro, chopped
1 tortilla shell
1 cup of grated cheese
Sauce
3 Tbsp sour cream
2 Tbsp mayonnaise
2 tsp chipotle peppers
Juice of 1 lime
3 Tbsp cilantro, chopped
1 Tbsp garlic, grated
1 tsp salt
themethod
- Chop the onion, pepper and garlic.
- Add 1 Tbsp of oil to a pan over medium high heat.
- Add vegetables to the pan and toss.
- Add a pinch of salt
- Add chopped chicken
- Add seasonings and toss to coat.
- Add another splash of oil and cook until softened.
- Prepare the sauce.
- Add garlic, cilantro, chipotle sauce, sour cream, mayonnaise, lime juice and a pinch of salt to a blender or mini food processor. Blitz to combine.
- Place oil in a new pan – just enough to coat the bottom of the pan. Swirl to coat.
- Place tortilla shell down onto the hot pan.
- Add cheese all over the shell and allow to melt a bit.
- Cover half of the tortilla with the chicken mixture.
- When the tortilla shell starts to puff a bit and the cheese is melted, fold the non-chicken stuffed side over the chicken.
- Remove from pan and slice into 4 piece. Serve with sauce.
chef spencer in action!