| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Food networ, Food7 | 4 | servings | |
INGREDIENTS
| 2 | Skinless chicken breasts | |
| 1 | sm | Bunc spring onions; sliced |
| 2 | Bay leaves | |
| 1 | Sprig fresh thyme | |
| 4 | Flour tortillas | |
| 225 | g | Grated Cheddar; (8 oz) |
| Salt and pepper | ||
| Fresh coriander leaves | ||
| 1 | Pickled jalopeno chilli | |
| Soured cream to serve | ||
| Avocado and tomato salsa to serve | ||
| Shredded lettuce to serve |
INSTRUCTIONS
Place the chicken breast, spring onions, salt and pepper, bay leaves and thyme in a saucepan and cover with cold water. Bring to the boil and simmer for 15.20 minutes. Drain and chop the chicken. Pre heat the oven to 200°C/400°F/gas mark 6. Place one tortilla flat on a non stick baking sheet and scatter on a quarter of the cheese and a third of the chicken; top with some of the coriander and chilli. Season with salt and pepper. Top this with another tortilla and continue to layer up, finishing with a cheese-topped tortilla. Cook in the pre heated oven for 15.20 minutes or until the quesadilla is hot and the cheese bubbling. Serve cut into wedges with soured cream, avocado and tomato salsa and the shredded lettuce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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