| 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.
A Message from our Provider:
“With Jesus, you can do it”